Iced Vovo Cookie Dough Bread

Base

• 50g Bulk Nutrients Vanilla WPC
• 150g chickpea flour
• 130g plain flour
• 70g stevia baking blend
• 70g biscoff spread
• 250g frozen pitted cherries, thawed - set aside 8 cherries out of this for the top of each piece
• 250ml diet lemonade/soda water/sparkling mineral water

Frosting

• 150g light cream cheese
• 30g desiccated coconut
• coconut essence to taste (use vanilla essence if you can’t find coconut)

Decoration

• 10g desiccated coconut to top
• 50g scotch finger biscuits broken into chunks to top

1. Step 1: Preheat oven to 180C.
2. Step 2: Mix the cookie dough bread ingredients in a large bowl until well-combined (add the sparkling/soda/lemonade last to see it all fizz!)
3. Step 3: Pour into a large loaf tin lined with baking paper and bake for 20-25mins (should be slightly undercooked).
4. Step 4: While it’s cooking, mix the frosting ingredients in a small bowl until thick and creamy.
5. Step 5: Spread frosting on top of cooled cookie dough bread and top with remaining coconut, broken Scotch Fingers and a cherry on top of each of your 8 pieces.

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.