serves
4
prep time
5mins
cooking time
10-15min
| Base: | |
|---|---|
| ¼ Cup | Coconut Flour |
| ½ Cup | Macro Mike Salted Caramel Almond Protein |
| 2 Tablespoon | Biscoff Spread, Melted |
| 2 Tablespoon | Maple Syrup (Sugar Free) |
| 2 Tablespoon | Water |
| Topping: | |
|---|---|
| 60g | Dairy Free White Chocolate |
| 2 Tablespoon | Biscoff Spread, Melted |
| Optional* | Lotus Biscuit Crumbs (sprinkle) |
-
Line a small/medium container with non-stick paper (8cm x 15cm)
-
Make the base: Add in all the ingredients into a bowl, and mix until a cookie dough consistency. Press into the base of the lined container
-
Melt the chocolate and mix in the Biscoff spread until well combined. Pour this over the top of the base.
-
Sprinkle lotus biscuit crumbs over the top for extra decoration.
-
Store in an airtight container in the fridge for up to 5 days, or in the freezer for months, allowing it to thaw at room temp for 5 mins before serving!
Enjoy!
Featured in this recipe
Salted Caramel Premium Almond Protein (800g Bag)
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Vanilla Buttercream
Salted Caramel & 1 more
