GIANT BISCOFF RICE WAFFLE
We definitely had to try this trend, but with BISCOFF spread instead of peanut butter. It's sooo delicious and stores wonderfully in the fridge for the ultimate in-between snack!
Ingredients
- 1 big rice waffle
- 1 tbsp Biscoff cream
- 1 tbsp vegan chocolate spread
- 1 handful raspberries
- 1 tbsp melted dark chocolate
- crumbled Biscoff cookies for garnish
Instructions
- Top the rice cake as follows:
- Spread Biscoff cream, chocolate spread and raspberries on top.
- Top with melted chocolate and garnish with crumbled Biscoff cookie.
- Place in the freezer for 5-10 minutes and enjoy!
