Layered almond and berry hearts

Make these layered heart biscuits for yourself or a loved one if you feel like a special treat! They’re almost too pretty to eat, but taste amazing too.

 

Ingredients:

For the base:

Equal amounts oat flour (ground oats) and ground almond ( I used 1 1/2 cups of each

2 scoops vanilla protein powder (I used vegan but whey works too)

Natural nut butter (I used cashew) – about half the amount of the oat flour (1/2- 3/4 cup)

Almond milk (any other milk works too)

For the jam layer:

Please check out my chia jam recipe!

For the coating:

Dark chocolate

 

Instructions:

Prepare the chia jam according to this recipe and put it aside to let it cool down.

Mix the ground oats, ground almond, protein powder and nut butter to form a dough. Add milk little by little until you get a sticky but still pretty dry consistency. Spread a little bit of ground almond on an even surface to prevent sticking and roll the dough out with a rolling pin. Then cut out little hearts with a heart shaped cookie cutter until as much as possible of the dough is used up. Place the hearts on a tray and bake at 160Β°C until they turn crunchy and golden-brown.

Once the cookie hearts are ready and have cooled down, spread some chia jam on each one. Place the hearts with the chia jam on a tray and put them in the freezer for 15-20 minutes (this makes coating them with the chocolate much easier!)

Melt the chocolate, get the hearts out of the freezer and coat each heart in a layer of chocolate. Store the hearts in the fridge once they’re ready and enjoy!

 

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I hope you’ll like these!

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