Seed cycling cocoa puffs

Ingredients

Makes 3 bowls

60g ( a bit more than1/2 cup) of oats

3 tbsp of ground flax seeds

1 scoop (10g) of collagen peptides

2 tbsp raw cacao

60g (3 big tbsp) of pumpkin seed butter

3 sticky Medjool dates

1 tbsp + 1 tsp of almond milk 

Instructions

1) Add the oats in a food processor/ blender and blitz to a flour. To the oat flower, add the flax seeds, collagen and cacao, and blitz together. Then blitz in the seed butter and dates, and incorporate the milk (add a bit more milk if the mixture is too dry, or a bit more oat flour is the mixture is to wet).

2) Preheat oven to 170c and line a sheet pan with parchment paper. Shape the mixture into a ball, and cut the ball in 4. On a cutting board, roll the 4 pieces into thin sausages, and cut them into small pieces. Roll the pieces into balls, and place them on the lined sheet pan.

3) Bake in the oven for 15mins, tossing the balls halfway through. Once baked, remove from the oven and let cool before eating. Store in a airtight container. 

* These turn out more on the bitter side from the raw cacao, if that’s not your thing, add a tsp of maple syrup to the mixture to balance it out.