Preparation time: 20 minutes
Setting time: 4 hours
This vanilla and maple protein collagen is made using Amazonia premium blend of marine collagen and sprouted plant based protein. This ingredient is what creates the delicious flavour, as well as enhancing the nutritional profile. We recommend serving drizzled with melted dark chocolate and flaked coconut. Gluten free, vegetarian, sugarcane free and dairy free.
• 1 ½ cups macadamias or cashews (soaked for 2-3 hours)
• ¾ cup coconut yogurt
• 2-3 tbsp Amazonia collagen protein blend
• 2 tbsp maple syrup
• 2 tbsp hulled tahini
• 1 tbsp coconut oil
• 1 tbsp mesquite powder (optional)
• 2 tsp vanilla bean powder
• ½ tsp Himalayan salt
• ¼ cup filtered water
• 50 grams melted dark chocolate
Step 1: Combine all ingredients for the base in a high-power blender and blend until smooth
Step 2: Press into the base of a greased and lined spring form cake tin and set aside while you make the filling.
Step 3: Drain and rinse the soaked cashews (or macadamias) and place in blender with all remaining filling ingredients (except chocolate), blend until smooth and creamy.
Step 4: Spoon filling on top of the base. Place in the freezer for 4-5 hours or overnight to set.
Step 5: Remove from freezer and drizzle with melted dark chocolate. Garnish with coconut flakes, serve and enjoy.