Choc Honeycomb Ice Cream Bars

Base:

• 50g Collagen Protein in Choc Honeycomb
• 60g Weetbix
• 90g oats
• 25g cocoa
• 30g coconut oil
• 100ml sugar-free maple syrup

Filling:

• 100g Collagen Protein in Choc Honeycomb
• 200g light cream cheese
• 400g light coconut cream
• 1tsp vanilla extract

Top:

• 30g Biscoff biscuits, crumbled

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a large loaf tin lined with foil. Wet your hands as it will be sticky!
2. Step 2: Clean your food processor, then process all filling ingredients until smooth.
3. Step 3: Pour over the base. Top with biscuit crumbs, then freeze (if you find your biscuits are sinking, partly freeze before adding them, then return to the freezer to fully set).
4. Step 4: Remove from the freezer and allow to defrost a little before cutting into 8 with a sharp knife (you can run your knife under hot water to help as well!). Serve immediately or keep in the freezer. Allow to defrost a little before eating. TIP – You can also make these in popsicle moulds!

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.