Easy Blueberry Cobbler

• 1.5 cups blueberries
• 1 tbsp pure maple syrup
• 1/4 cup fresh lime juice
• Zest of 1 lime
• 2 scoops Smooth Vanilla Clean Lean Protein
• 1/8 cup (30 ml) water
• 1.5 tbsp coconut oil or butter

• 1 cup (42g) grain-free coconut cereal (e.g. NUCO)
• 2 tbsp coconut butter, melted, or butter OR
• 20g dark chocolate (70% cacao or higher), melted, for drizzling

1. Preheat oven to 160°C (320°F). 
2. In a small cast-iron skillet (approximately 135mm), melt the coconut oil over medium heat. 
3. Add the blueberries and simmer until softened. Stir in maple syrup, lime juice and lime zest. Cook until slightly thickened and jam-like. 
4. Add Smooth Vanilla Clean Lean Protein one scoop at a time, stirring continuously to prevent clumping. 
5. Stir in water. If the mixture is too thick, add a little more water as needed. Simmer for 1 minute, then remove from heat. 
6. Blend the cereal into a coarse crumb and sprinkle evenly over the blueberry mixture. 
7. Drizzle with melted coconut butter, butter or dark chocolate. 
8. Bake for 8–10 minutes, or until lightly golden. 

To Serve

• Serve warm and divide between two. Enjoy as is, or top with Greek yoghurt, cream cheese or cottage cheese for extra creaminess.