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Food traditionnel

Caramilk and Biscoff Protein Cookie Pie

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21g Vanilla Whey
28g Oat Flour
14g Stevia
1/4 Tsp Bi Carb Soda
Pinch of Salt
7g Caramilk (or White) Choc Chips
15g Apple Sauce
10g Coconut Oil
1/2 Tbs Almond Milk


20g Caramilk (melted)
20g Biscoff (melted)



1. Begin by making your cookie dough, by adding all your dry ingredients to a bowl and whisking to combine.

2. Add your apple sauce and softened coconut oil to the mixture, and stir until combined. This should start to resemble sand.

3. Add the almond milk and work into a dough, then add your choc chips and work further.

4. Separate part of the dough to press flat and use as a lid. Place aside.

5. Press remainder of mixture into a 4.5 inch tart tin, pour melted Caramilk in, place in freezer for 5 minutes to set, then pour melted Biscoff on top, place top on and crimp edges to seal and place in the freezer for 20 minutes.

6. While cookie is in the freezer, preheat your oven to 180C.

7. Bake in the oven for 8-10 minutes, then yank it out, let it cool and smash.

Cals for Whole Pie: 553kcal
47C | 20P | 30F

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