Apricot and Raspberry Thumbprints
250g dried apricots
2 tablespoon almond spread
2 tablespoons coconut oil – melted
½ cup desiccated coconut
2 scoops (60g) Bioflex Nutrition Natural Vanilla WPI or WPC
1 tablespoon honey
For Raspberry Syrup:
1/4 teaspoon gelatin powder
1/2 teaspon Bulk Nutrients Sweetvia
1/4 teaspoon vanilla essence
Place all base ingredients in a blender and process until well combined.
Add an extra 1/2 tablespoon of almond spread if the mixture is too dry.
Shape into cookies and press your thumb gently into the center to create a well (the sides may crack a bit, that’s okay.)
Heat raspberries in the microwave for 30 seconds or until soft. Stir in gelatin, vanilla and Sweetvia.
Place a small dollop of raspberry mix into the well in the cookies.
Best stored in the fridge for up to one week.
Per serve (20g) / Per 100g Energy (Kj): 266/1280 | Protein: 3.1/15 | Fat (g): 3/14 | Saturated Fat (g): 1.8/8.7 | Carbohydrates (g): 4.9/23.7 | Sugar (g): 4.8/22.9 | Sodium (mg): 9/42