Looking for a nourishing, no bake treat that actually loves your skin back? This Choc Pistachio Collagen Slice is the ultimate wholesome indulgence. Sweet, yummy and loaded with skin loving ingredients thanks to our Chocolate Collagen Peptides. It’s a great one to whip up for post school snacks, afternoon pick me ups or as a better for you dessert option.
Plus, the banana and honey add a natural sweetness that pairs perfectly with the creamy chocolate layer and the crunch of pistachios.
This slice is packed with healthy fats, fibre and protein making it a delicious, glow boosting option that doesn’t compromise on taste.
You will need:
• 1 tbsp Chocolate Collagen Peptides
• 10 medjool dates, pitted
• 80g desiccated coconut
• 120g pistachios (reserve some for topping)
• 1 banana, sliced
• 80g pepita seeds
• Honey, to drizzle
• 200g No Added Sugar Milk Choc Buttons
How to make it:
-
In a food processor, combine medjool dates, collagen peptides, 100g of pistachios and desiccated coconut. Blitz on high speed for about 15 seconds or until the mixture is sticky and combined.
-
Press the base mixture firmly into a shallow silicone tray and smooth it out with a spatula.
-
Layer sliced banana evenly across the top and drizzle with a little honey.
-
In a double boiler (or gently in a saucepan), melt the milk choc buttons until silky smooth.
-
Pour the melted chocolate over the banana layer and spread evenly.
-
Sprinkle the remaining pistachios and pepita seeds over the top.
-
Pop the tray in the fridge for at least an hour to set before slicing into bars or squares.
- Choosing a selection results in a full page refresh.
- Opens in a new window.