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.



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



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 160°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!



I hope you’ll like these!

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2 thoughts on “Layered almond and berry hearts

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