A healthy twist on a delicious classic that earns its place in the rotation. Chocolate, mocha, and real ingredients, built around two sachets of Collagen Mocha Coffee. Rich enough to feel like a treat, clean enough to make again.
Make a batch on Sunday and keep it in the fridge. The week is better for it.
Prep Time: Approx. 15 minutes
Quantity: 16 - 20 Pieces
Difficulty: Easy
Ingredients
- 1/2 Cup Peanut Butter
- 1/3 Cup Rice Malt Syrup
- 1/2 Cup Coconut Oil
- 3 Heaped Tbsp Cacao Powder
- 2x Sachets BYS Collagen Coffee - Mocha
- 1 Cup Rice Puffs or Crushed Rice Cakes
- 1 Cup Mixed Nuts
- 1/2 Cup Desiccated Coconut
- 1/2 Cup Pitted Dates (cut into small pieces)
Method
- In a large microwave-safe bowl, melt the coconut oil.
- Mix in peanut butter and rice malt syrup until smooth.
- Mix in BYS Collagen Mocha sachets and cacao.
- Add rice puffs, nuts, desiccated coconut and dates, and mix well.
- Line a deep baking dish or container with baking paper and spread the mixture evenly. Press firmly into a tray, a square 20x20cm cake pan works well.
- Freeze for a couple of hours, then slice into small pieces.
- Store in the freezer or fridge.
Recipe by: Michaela Webb | Nutritionist