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Posted on by Macro Mike

Raspberry White Choccy
Cookie Slices

Created by: @Mainlymonica

Indulge in a fruity and healthy raspberry white chocolate cookie slice using any of our chocolate protein powders - we've got Hazelnut, PB, Caramel - and some nutrient packed Beetroot Powder from Unicorn Superfoods. Top with vegan white chocolate and fresh raspberries and you've got yourself a snack!


ingredients

BASE:

FILLING:

CHOC TOP:

  • 120g / White Chocolate, chopped (plant based)

steps

Preheat the oven to 170 degrees Celcius and line a square cake tin with baking paper, set aside.
 
In a medium bowl, mix together the syrup, nut butter and coconut yoghurt together.
 
Add the remaining base ingredients and combine using your hands to form a soft sticky dough.
 
Press into the base of the prepared tin and bake in the oven for 15 minutes.
 
Once the base is cooled, mix together the coconut yoghurt, syrup and beetroot powder for the filling.
 
Once combined, add the raspberries and mash with a fork.
 
Mix until the raspberries have mostly broken down.
 
Add the coconut flour and mix together until combined (the mixture should be quite thick).
 
Spread it out evenly on top of the base and set aside.
 
In a small bowl add the white chocolate and melt in 20-30 second increments in the microwave, stirring in between, until smooth and silky.
 
Spread the melted white chocolate out over the top of the filling and place in the fridge to set for 1 hour.
 
Cut into desired size and enjoy!
 
Store in the fridge for up to 1 week.

goodies in this recipe!!

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