Mother’s Day Anti-Aging Collagen Raspberry Bites

This humble garden fruit is an anti-aging godsend, full of multiple powerful antioxidants including ellagic acid, quercetin and our collagen building hero – vitamin c! All of this is sandwiched between 2 rich layers of cacao (the health benefits of which you’re familiar with) and further garnished with selenium-rich coconut, an important antioxidant that helps protect your cells.

If you’ve tried to bake a cake and it comes out looking a collapsed, dense mess, you’re not alone. Thankfully, this fail-safe, no bake recipe requires the most minimal of culinary skills and best of all, you can prepare it the night before so you can spend Mother’s Day with mum!

INGREDIENTS

The Base

• 1 cup of pitted medjool dates
• 1 1/2 cups of ground almonds
• 2 tablespoons of cacao powder
• 1 tbsp almond butter
• 1 tsp vanilla extract

Collagen-Boosting Raspberry Filling

• 3 cups of fresh/frozen raspberries
• 2 cups of shredded desiccated coconut
• 1 tbsp of coconut sugar
• 1 tbsp almond butter
• 1/3 cup of maple syrup
• 4 tbsp coconut oil
• 1/2 cup of solid creamed coconut
• 1 scoop unlimited health Collagen peptides

Anti-Ageing Chocolate Topping

• 1/2 cup of solid creamed coconut
• 5 tbsp coconut oil
• 1/3 cup pure maple syrup
• 1/3 cup raw cacao powder
• 1 tbsp almond butter

METHOD

• Soak dates in boiling water for about 20 minutes until soft and then drain
• Add almonds, dates and almond butter, cacao powder and vanilla extract to a food processor and blend until it’s a sticky mixture
• Grease a baking tray/tin and place the mixture into the tin, flattening it with the back of a spoon or a spatula and place it in the fridge

• Cook the raspberries in a pan with a splash of water until it has a jammy consistency
• Move the raspberry ‘jam’ into a bowl and the rest of the ingredients for the filling to the bowl and mix until it is smooth and combined
• Remove the tray with the base from the fridge and add on the raspberry filling mixture over the base layer, pressing it down with a large flat surface (e.g. the back of a tray or small saucepan) and return it to the fridge

• Add the almond butter, cacao, coconut oil and creamed coconut to a blender and mix until smooth
• Pour the melted chocolate topping over the raspberry filling layer and spread evenly across the top
• Add some crumbled walnuts or desiccated coconut over the top and return to the fridge to set for at least 2 hours

• Remove, slice them up and enjoy!
• *tip: to make sure the top chocolate layer doesn’t crack, use a heated very sharp knife to cut through the slice!

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