Ingredients

Base

• 75g ground almonds / almond meal
• 50g coconut flour
• 2 scoops collagen powder
• 100g coconut oil, melted
• 50g maple syrup
• Pinch sea salt

Filling

• 120g almond butter
• 70g coconut oil, melted
• 45g maple syrup
• Pinch sea salt

Chocolate

• 125g dark chocolate
• 1 tablespoon almond butter
• 2 tablespoons buckinis/ activated buckwheat (optional, but adds a nice crunch!)

Method

1. Preheat the oven to 170 C fan forced. Grease and line a 20cm X 20cm baking tin.
2. In a bowl, mix together all the base ingredients. Press evenly into the baking tin, spreading it right to the edges. Spike the base a few times with a fork. Bake in the oven for 15 – 20 minutes, until lightly golden.
3. Remove from the oven and set aside to cool completely.
4. Combine all the filling ingredients in a bowl and stir until smooth. Pour this over the base, and place into the fridge or freezer until set.
5. Melt together the chocolate and almond butter in a double boiler. Stir until nice and smooth. Pour the chocolate over the set filling, sprinkle on the buckinis, and return to the fridge until the chocolate layer is set.
6. Slice and serve. Store in the refrigerator for up to 1 week. It will also freeze well.

Recipe created by Nutrition Student Henry Nankivell (@henrynankivell)