Serves 24
Prep time: 15 minutes
Macros per serve:
Protein 2g
Fats 4g
Carbohydrates 17g
Ingredients
15 medjool dates
½ cup Biscoff spread
30g (4 tbsps) WPI 90 in French Vanilla
2 tbsp almond milk
100g dark chocolate
4 Biscoff mini biscuits
Method
1. Line a small tray with baking paper. Slice each Medjool date open and remove the pit. Press the dates flat, skin-side down, arranging them tightly together to form a rough rectangle.
2. Place the Biscoff spread into a microwave-safe bowl and microwave in short bursts (about 10–15 seconds) until smooth and pourable. Add the French Vanilla WPI90 and almond milk and stir until combined. Spoon the mixture over the dates and spread to coat evenly.
3. Melt the dark chocolate in the microwave. Pour over the Biscoff layer and use a spoon or spatula to spread it out evenly.
4. While the chocolate is still soft, sprinkle over the crushed Biscoff biscuits.
5. Place the tray in the fridge or freezer for 1 hour or until set. Once firm, cut into small pieces and enjoy!
