Healthy Iced Vovos

Serves 6 | Prep time: 20 mins | Cooking time: 8 mins

INGREDIENTS

Biscuits

• 1/2 cup almond meal
• 1 Tbsp coconut flour
• 1 Tbsp vegan vanilla protein powder
• 2 Tbsp coconut oil, melted
• 2 Tbsp rice malt syrup

Frosting

• 4 Tbsp powdered almond butter (can sub with powdered peanut butter)
• 1/2 tsp pink pitaya powder (e.g. from @unicornsuperfoods)
• 1 Tbsp water
• 1 Tbsp rice malt syrup
• 1/4 cup raspberry jam (I made my own raspberry chia jam)
• 2 Tbsp desiccated coconut

METHOD

1. Preheat the oven to 180 degrees Celsius, fan-forced. Line a cookie tray with non-stick paper.
2. In a large bowl, combine all the dry ingredients until mixed.
3. Add in the wet ingredients and mix until a cookie dough forms.
4. Form the dough into a flat & even rectangular sheet. Cut the cookie dough sheet into 6 even rectangles.
5. Spread the biscuit out on the tray to leave 2cm between each. Bake for 8 mins until golden. Remove from the oven & allow to cool fully before frosting.
6. Make the frosting by mixing together the ingredients until a smooth & spreadable consistency.
7. Spread the frosting over each cookie, then sprinkle with desiccated coconut and top with a line of jam in the centre of each biscuit.

Photo by Michelle @run2food