A brownie that’s great for your hair, skin, nails and gut and you don’t need to bake? That’s called berry smart snacking right there - all thanks to Collagen Beauty Vanilla! Chocolate and raspberry perfectly balance each other out, and with the addition of some sweet friends like nut butter and maple syrup it’s sure to be a happy, healthy party in the mouth and belly.
To make the jam, cook frozen raspberries, chia seeds, water, maple syrup and tapioca flour on medium heat for 10-12 minutes or until the jam is thick. Mash.
For the brownie layer, mix cacao powder, maple syrup, nut butter, oat flour, almond milk and vanilla collagen and mix to combine.
Add to silicone ice cube moulds & top with the jam. Place in the freezer for a few hours to set.
Once set, melt chocolate using a double boiler method.
Remove brownies from mould and drizzle melted chocolate over the top and enjoy
Notes: Store in the freezer in an airtight container for up to 2 weeks (if they last that long)
To make the jam, cook frozen raspberries, chia seeds, water, maple syrup and tapioca flour on medium heat for 10-12 minutes or until the jam is thick. Mash.
For the brownie layer, mix cacao powder, maple syrup, nut butter, oat flour, almond milk and vanilla collagen and mix to combine.
Add to silicone ice cube moulds & top with the jam. Place in the freezer for a few hours to set.
Once set, melt chocolate using a double boiler method.
Remove brownies from mould and drizzle melted chocolate over the top and enjoy
Notes: Store in the freezer in an airtight container for up to 2 weeks (if they last that long)
No Bake Berry Brownie Bites
with Collagen Beauty
Easy peasy
12
3 hours
A brownie that’s great for your hair, skin, nails and gut and you don’t need to bake? That’s called berry smart snacking right there - all thanks to Collagen Beauty Vanilla! Chocolate and raspberry perfectly balance each other out, and with the addition of some sweet friends like nut butter and maple syrup it’s sure to be a happy, healthy party in the mouth and belly.
To make the jam, cook frozen raspberries, chia seeds, water, maple syrup and tapioca flour on medium heat for 10-12 minutes or until the jam is thick. Mash.
For the brownie layer, mix cacao powder, maple syrup, nut butter, oat flour, almond milk and vanilla collagen and mix to combine.
Add to silicone ice cube moulds & top with the jam. Place in the freezer for a few hours to set.
Once set, melt chocolate using a double boiler method.
Remove brownies from mould and drizzle melted chocolate over the top and enjoy
Notes: Store in the freezer in an airtight container for up to 2 weeks (if they last that long)
To make the jam, cook frozen raspberries, chia seeds, water, maple syrup and tapioca flour on medium heat for 10-12 minutes or until the jam is thick. Mash.
For the brownie layer, mix cacao powder, maple syrup, nut butter, oat flour, almond milk and vanilla collagen and mix to combine.
Add to silicone ice cube moulds & top with the jam. Place in the freezer for a few hours to set.
Once set, melt chocolate using a double boiler method.
Remove brownies from mould and drizzle melted chocolate over the top and enjoy
Notes: Store in the freezer in an airtight container for up to 2 weeks (if they last that long)
