INGREDIENTS
Sugarfree, vegan Cookies
Espresso
Creme:
200 g Soya Curd
200 g Silken TOfu
30 g Proteinpowder Coffee
1 EL Caramel Protein Spread
50 g Erythritol
PREPARATIONS
1. Process the ingredients for the cream in a blender until a smooth mixture is formed.
2. Line a medium-sized baking dish with sugar-free cookies and drizzle some of the espresso over them.
3. Spread half of the cream over the cookies, then layer another round of cookies, coffee, and cream on top.
4. Place the dish in the refrigerator for a few hours.
5. Finally, sift cocoa powder over it and serve!
