3 tbs Biscoff spread ( 45 g ) or you can use nut butter
3tbs of Cocobella vanilla coconut yoghurt
25g white chocolate
Method
Melt your choc in a pot over the stove on the lowest heat or in the microwave with a little coconut oil.
Once the chocolate is fully melted, fold in protein and crisps and coat them in the choc.
Place a tbsp or so of the choc crisp mix in the bottom of each case, enough to cover the bottom place in fridge while you make the filling.
In a heat proof bowl, add your Biscoff, coconut yoghurt and white choc.
Place in the microwave for 30 seconds, let sit for 30 seconds and then stir, place it back in the microwave for an additional 15 seconds if you need to melt it further. Stir thoroughly, you should have a thick caramel style filling.
Distribute your filling into the middle of each cup, it can be messy all tastes the same.
Place in the freezer for 15 mins and then cover the top with remaining choc crisp mix (you might need to reheat and melt it slightly).
Freeze for an hour or until set, keep remaining in a sealed container in the fridge or freezer for long lasting.
