Protein Iced Vovos

For the biscuit:

• 2 scoops Bulk Nutrients Fine Powdered Oats
• 2 tablespoons almond butter
• 2 tablespoons coconut oil – melted
• 1/3 cup dates – chopped and soaked overnight then drained
• 2 tablespoons almond meal
• 1 teaspoon vanilla essence
• 2 teaspoons coconut sugar
• 1 tablespoon no added sugar maple syrup

For the berry jam:

• 1 cup thawed berries
• 2 tablespoons chia seeds
• 1 teaspoon of zero/low-calorie sweetener
• 1 teaspoon vanilla essence
• 1 tablespoon water

For the coconut:

• 1 tablespoon coconut oil – melted
• 1/2 cup shredded coconut
• 1 teaspoon coconut sugar

To make the biscuits:

1. Combine all ingredients, except the Fine Powdered Oats, in a food processor and blend until well combined.
2. Remove from mixer and stir in the Fine Powdered Oats.
3. Spread onto baking paper. Press a second piece of baking paper on top and roll out to a thin ½ cm thickness. Slice into biscuit sized rectangles and place in the fridge to set.

To make the jam:

1. Combine all ingredients in a food processor and blend well. Set aside to allow the chia seeds to thicken.
2. When thick (after about one hour) take the firmed cookies and spread 1 – 2 teaspoons of jam mix down the centre. Repeat on all cookies. Set aside.

To make the coconut mix:

1. Combine all ingredients in a food processor and blend well. Spread 1 – 2 teaspoons of mix on the biscuit on each side of the jam evenly. Repeat on all biscuits.
2. Place in the fridge to set. Best stored in the fridge and eaten within three days.