espresso brownie

Espresso Fudge Brownie with Collagen Hydrolysate Gelatin

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Espresso Fudge Brownie with Collagen Hydroylsate Gelatin


½ cup almond meal

¼ cup coconut flour

1 ¼ cup cacao

1/3 cup Peptipro Collagen Hydroylsate beef gelatin

1 cup coconut sugar

¼ teaspoon salt

½ teaspoon bicarb soda

½ cup strong coffee

½ cup (120 grams) coconut oil melted

4 eggs

1 tablespoon of vanilla

½ cup walnuts for decoration (optional)


  1. Preheat oven to 170 Degrees Celsius
  2. Line 8” x 8” cake tin with baking paper
  3. Place all the ingredients (except walnuts) into a food processor and blend until a smooth creamy chocolate batter.
  4. Pour the batter into the prepared tin.
  5. Decorate with walnuts
  6. Bake for approx. 15 minutes. The brownie is best slightly undercooked.
  7. Allow to cool before slicing.