Hands up if you love the combination of chocolate and nuts as much as I do? I don't know what it is about these two food items that are just so darn delicious?! So in an attempt to avoid just plain old eating almond butter from the jar I decided to jazz things up a bit and add in some yummy ingredients to make this delectable not so naughty treat.
I've added in collagen powder and MCT (Medium-chain triglyceride) Oil for extra protein and nutrition points. For those of you who don't know, MCT oil is basically all the good fats from coconut oil in a more concentrated form. Some studies have shown that MCTs can help in the process of excess calorie burning, resulting in weight loss. There are many brands out there that sell this in bottled form, however I use this one
What you'll need:
Base:
1/2 cup raw unsalted cashews
1 tbsp lakanto sweetener
2 scoops vital proteins collagen powder
1 large tablespoon chocolate almond butter (i used solstice canyon) or sub for regular almond butter
1 tsp MCT oil (or sub for melted coconut oil)
Top layer:
1 Alter Eco blackout chocolate bar (2.82 oz)
Roughly chopped raw almonds and cashews around 7 nuts will do
What to do:
In a food processor blitz together all your base ingredients until the nuts have blended down and a sticky dough has formed.
Transfer to a small loaf tin lined with parchment paper, press mixture down firmly ensuring it's even.
Place in the freezer while you prepare the top layer.
In a double boiler gently melt down your alter eco chocolate bar
Once melted, pour over your base layer and sprinkle the tope with your chopped cashews/almonds.
Return back to the freezer for 5 minutes or until chocolate is solid.
Cut into 8 pieces and enjoy.
These can be kept in an airtight container in the fridge for at least 1 week.
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