Biscoff Salted Caramel Mousse Cookie Pie

Cookie Base:

• 80g Earth Protein in Salted Caramel
• 80g plain flour
• 40g sweetener
• 1/2 tsp bi-carb soda
• 80ml sugar-free maple syrup
• 50g non-fat plain Greek yoghurt
• 60g Biscoff spread
• splash of vanilla
• splash of unsweetened almond milk if needed to form the dough

Filling:

• 30g Soy Protein in Vanilla
• 14g cacao powder
• 10g stevia powder
• 50g coconut yoghurt
• 50ml sugar-free maple syrup

Top:

• 1x Biscoff biscuit, crumbled

1. Step 1: Preheat oven to 180C.
2. Step 2: In a medium sized bowl, combine all filling dry ingredients in a bowl and stir. Add in the coconut yoghurt and sugar-free maple syrup to the filling. Stir until all of the lumps break down, then refrigerate while you make the cookie base.
3. Step 3: Mix the dry cookie base ingredients together in a large bowl.
4. Step 4: Stir in the wet ingredients, then continue to knead with your hands until a dough forms.
5. Step 5: Press the base into a lightly sprayed pie tin and bake for 10 minutes.
6. Step 6: Allow to cool completely, then remove from the tin and fill with the mousse filling.
7. Step 7: Top with Biscoff biscuit crumbs and cut into 8 to serve.