CHOC FUDGE SQUARES
PETE EVANS COLLAGEN SUPERBLEND - CHOCOLATE & VANILLA
Gluten Free | Dairy Free | Refined Sugar Free
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
- 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.
- Prepare a silicone ice tray or mould and spoon out your mixture evenly between the moulds.
- Place in the freezer to set for 2 hours. Remove from moulds & store in refrigerator.