Adapted from AllDayIDreamAboutFood. Thank you, Toni, for sharing this website!

Great with plain Greek yogurt for added protein & probiotics or ricotta for added protein & calcium. Or with berries for extra antioxidants, fiber and Vitamin C. Stores well in the fridge and can be heated up later or eaten at room temp.

Ingredients:

1 c unsweet flaked coconut

1 c sliced almonds

Up to 1/3 c sweetener of your choice (optional)

1/4 c collagen peptides

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 c unsalted butter, melted*

1/2 c heavy whipping cream*

1 large egg

1 tsp vanilla, maple or other extract

Variations:

*1/4 c ghee/butter melted with 3/4 c coconut milk can be substituted in for the butter and whipping cream

**add chia seeds or hemp hearts for added Omega 3’s

Instructions:

1. preheat oven to 325 F & grease a 1 quart ceramic baking dish.
2. In a food processor, pulse the coconut flakes and almonds until they are like flakes of oatmeal, about 3-5pulses.
3. Add and combine all the other dry ingredients in a bowl & add all the liquid ingredients until well combined.
4. Spread into the baking pan for 20-25 mins, until browned on top and only slightly jiggly.
5. Remove to cool for 10 minutes.