Oreo Cookie Pie

Base

• 30g Bulk Nutrients WPC in Cookies & Cream 
• 125g oats
• 45ml sugar-free maple syrup
• 20g coconut oil
• 10g cocoa

Filling

• 60g Bulk Nutrients WPC in Cookies & Cream 
• 450ml unsweetened almond milk 
• 60g custard powder
• 30g sweetener 
• 10g gelatine powder
• 1tsp vanilla
• 133g pack of Oreos, broken into pieces

1. Step 1: Food process the base ingredients until combined, then press into a round springform pie or cake tin.
2. Step 2: Put the gelatine into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt. Allow to cool slightly.
3. Step 3: Put the filling ingredients and melted gelatine into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy. Add about half of the crumbled Oreos and stir through.
4. Step 4: Pour the filling into the pie tin, top with remaining Oreo pieces and refrigerate for a few hours until set. 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.