Hola to all of you Aussies out there who know this to be an iconic childhood biscuit which consists of a biscuit base topped with marshmallow, jam & coconut.
I’m so excited to be bringing you this fun healthified vegan version today! I managed to achieve the pretty pink hue using pink pitaya powder by. I hope that you guys try making these!
Here is the recipe:
HEALTHY ICED VOVOS
October 5, 2020
Category
Baking
Chocolate bars
Cooking method
Dessert
Dietary
Gluten-free
Meal type
Recipe type
Snack
Sweet
Prep Time
20 minutes
Cook Time
8 minutes
Total Time
28 minutes
Ingredients
- Biscuits:
- ✅ 1/2 cup almond meal
- ✅ 1 tablespoon coconut flour
- ✅ 1 tablespoon vegan vanilla protein powder
- ✅ 2 tablespoons coconut oil, melted
- ✅ 2 tablespoons rice malt syrup
- FROSTING:
- ✅ 4 tablespoons powdered almond butter
- *can sub for powdered peanut butter
- ✅ 1/2 teaspoon @unicornsuperfoods pink pitaya powder
- ✅ 1 tablespoons water
- ✅ 1 tablespoon rice malt syrup
- ✅ 1/4 cup raspberry jam ( I made my own raspberry chia jam)
- ✅ 2 tablespoon desiccated coconut
Instructions
- 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
