1 cup almond meal
1/4 cup coconut flour
1 tbsp tapioca flour
2 tbsp cacao powder
1 serving Milla nude collagen
1/2 tsp baking soda
Pinch of salt
1/4 cup maple syrup
1 tbsp coconut oil
1/4 cup almond milk
1 tsp vanilla bean extract
1/3 cup melted chocolate with 1 tbsp melted coconut oil
Freeze dried berries
Preheat oven to 180C.
Whisk all of the dry ingredients in a large bowl until there are no lumps. If your coconut flour has formed clumps then sieve it into the bowl.
Whisk wet ingredients into a medium bowl until smooth.
Combine the dry ingredients with wet ingredients until well blended but not over mixed.
Spoon the mixture into silicon (or lightly oiled) donut molds until no more than 3/4 full.
Tap the tray to release any air bubbles then bake in the oven for approximately 15 minutes or until a skewer inserted comes out clean.
Allow to cool for 5 minutes before transferring to a cooling rack.
Top with chocolate sauce and any other condiments.