Protein Biscoff Slice

Base:

1. Blend 16 Lotus biscuits in your blender to form a crumb. Combine with melted Nuttelex and press down into a lined baking dish.
2. Place into the freezer to set.

Centre:

1. Combine Cocobella Coconut Yogurt, 20g melted Biscoff spread and protein powder in a large bowl.
2. Mix this in until you get a cheese cake like consistency (this takes a while). Spread on top of base and gently press down with a wet spoon.

Toppings:

1. Crumble 2 lotus biscuits and sprinkle on top. Melt 20g of Biscoff spread and drizzle on the slice to finish.
2. Cut into 10 even slices and ENJOY.

**store in your fridge for up to 5 days**