CHOC FUDGE SQUARES

 

Makes 16 - Gluten Free | Dairy Free | Refined Sugar Free

Ingredients

  • 1 & ½ cups cashews - soaked in water (30 mins)
  • 3 tablespoons Chia Seeds - soaked in ½ cup water for 15 mins.
  • 2 teaspoons raw cacao powder
  • ⅓ cup Pete Evans Collagen Superblend
  • ½ cup Coconut Oil, room temperature
  • ½ cup Rice Malt Syrup
  • Pinch of Himalayan sea salt

Method

  1. Drain the cashews and place in a food processor. Add coconut oil, soaked chia seeds, rice malt, cacao powder & Pete Evans Collagen Superblend. Pulse until a smooth consistency is formed.
  2. Prepare a silicone ice tray or mould and spoon out your mixture evenly between the moulds.
  3. Place in the freezer to set for 2 hours. Remove from moulds & store in refrigerator.