Choc Honeycomb Mousse Cookie Pie

Cookie Base:

• 80g Earth Protein in Choc Honeycomb
• 60g plain flour
• 20g cocoa
• 40g sweetener
• 1/2 tsp bi-carb soda
• 80ml sugar-free maple syrup
• 60g Nutella
• splash of vanilla
• splash of unsweetened almond milk if needed to form the dough

Filling:

• 700g non-fat plain Greek/high-protein yoghurt
• 100g Micellar Casein in Choc Honeycomb
• 30g sweetener
• 50g cocoa
• splash of vanilla

Top:

• 50g choc honeycomb, broken into pieces

1. Step 1: Preheat oven to 180C.
2. Step 2: In a medium sized bowl, combine the filling ingredients, then refrigerate while you make the cookie base.
3. Step 3: Mix the dry cookie base ingredients together in a large bowl.
4. Step 4: Stir in the wet ingredients, then continue to knead with your hands until a dough forms.
5. Step 5: Press the base into a lightly sprayed pie tin and bake for 10 minutes.
6. Step 6: Allow to cool completely, then remove from the tin and fill with the mousse filling.
7. Step 7: Top with choc honeycomb pieces and cut into 8 to serve.

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.