Whether you love it or hate it, Valentine’s Day is a great excuse to treat you or someone you love to this delicious Heart “Beet” Cookies! Choose between our vegan Pea Protein if you want vegan-friendly cookies or our Whey Protein Isolate Mixed Strawberry for a touch of strawberry flavouring, just try to make sure you save some for your loved ones!

Ingredients

130g gluten-free oats

1 scoop Pea Protein Classic Vanilla or Whey Protein Mixed Strawberry

100g Brazil Nuts

½ tsp vanilla bean powder/ vanilla bean paste

80ml maple syrup 120ml coconut milk*  

For the pink chocolate

35g cacao butter**

1 scoop (5g) Nutristrength Natural Beet Powder

1tbsp coconut cream

1tbsp maple syrup  

* reduce this amount to 60ml if you use Whey Protein Mixed Strawberry

** you can use coconut oil instead of cacao butter.

Heart Cookie Method

For the cookies:

1. Place the oats, nuts, maple syrup, protein powder, vanilla and coconut milk into a food processor. Pulse all ingredients for about 2-3 minutes until it forms a dough.


2. Press the cookie dough into a heart shaped cookie moulds and put in the freezer.

For the pink chocolate:

1. In a bowl, mix beet powder, maple syrup, melted cacao butter and coconut cream. Whisk until evenly combined.


2. Place cookies onto a parchment paper lined a baking tray.


3. Dip each of your cookies into the pink chocolate sauce, put back in the freezer for 10 minutes, then repeat this process one more time.


4. Place in the fridge to let form for 15 minutes. Then store in fridge for up to a week.

  We can’t wait to see how your cookies turn out – be sure to tag us in your photos with #ExploreSomethingNew!