Makes 14
Prep time: 15 minutes
Baking time: 10 minutes
162 Calories
4g Protein
8g Fat
19g Carbs
Ingredients
2 scoops True WPI90 Salted Caramel
1 ½ cups spelt flour
2/3 cup coconut sugar
½ cup coconut oil
¼ cup almond milk
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
Pinch of Himalayan pink salt
Pink Icing (1/2 the cookies)
1 cup monkfruit sugar-free icing powder
2 Tbsp coconut oil
1 tsp vanilla extract
3-4 Tbsp boiling water (dependant on thickness)
3 defrosted frozen raspberries (for colour)
Freeze-dried raspberries to sprinkle on top
Hemp seeds to sprinkle
Choc Top (remaining half)
75g melted dark chocolate
Hemp seeds to sprinkle
Method
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Preheat oven to 170 degrees and line 2 baking trays with baking paper
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In a bowl mix together melted coconut oil, coconut sugar, almond milk, vanilla extract and sea salt and mix till combined
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Mix through remaining dry ingredients
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Grab a Tbsp of mixture and roll into a ball in your hands before placing on baking tray and pressing until slightly flat
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Bake for 10 minutes or until golden
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While cookies are cooling, prepare the icing
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For pink – mix together ingredients (excluding freeze-dried raspberries and hemp seeds) until smooth. For choc – melt chocolate in short bursts in the microwave
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Spoon each mixture onto half the cookies
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Sprinkle with freeze-dried raspberries and hemp seeds
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Best enjoyed along side a tea, coffee or hot chocolate!
