This is a zesty, zingy favourite reimagined from the school fete, using our be. Pure Collagen Supplement. You can make these as a gluten free or vegan alternative with the biggest problem, trying to stop at one! Makes roughly 12 - 15 slices or 10 if you get in before the kids get home from school.
Ingredients
For base
- 1 Pack of regular or gluten free, vegan digestive biscuits
- 1 Cup of desiccated coconut
- 2 Heaped tablespoons of be. Health Collagen Powder (either Pure or Vanilla)
- 100 gm melted organic butter or 1 cup melted coconut oil (vegan alternative)
- Zest of 1.5 lemons (juice and reserve for icing)
For icing
- 1.5 Cups of monk fruit* icing (found in regular supermarkets with sugar alternative products)
- 1 Tablespoon be. Health Collagen (Pure or Vanilla)
- Reserved lemon juice
Method
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Line a rectangular slice tin with parchment/greaseproof paper ensuring plenty of over-hang on each long side of the tin.
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For the biscuit base pulse the digestive biscuits in a food processor until it becomes a fine crumb, then pour into a medium sized bowl.
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Add coconut, be. Health collagen powder, lemon zest and either melted butter or coconut oil and combine with the biscuit crumb until it all comes together.
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Press the biscuit mixture evenly into the prepared tin, and place in the refrigerator to cool for 15 minutes.
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For the icing layer, place monk fruit icing, be. Health Collagen and reserved lemon juice in a bowl and whisk to combine into a runny consistency and remove any lumps.
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Remove the biscuit base from the fridge and pour the icing layer over the top, then tilt the tray to enable the icing to run over the whole base.
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Sprinkle with additional coconut as desired and pop back into the fridge for at least 1 hour.
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Remove from fridge, and lift the sides of parchment to help remove the slice on to a chopping board.
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Cut to desired squares or bars and store in the fridge in an air tight container. Keeps up to two weeks.
*A monk fruit sweetener has several benefits when compared with sugar: Monk fruit extract contains no calories and zero carbohydrates.
Tip: For non-vegans whisk 50gm of softened butter to the icing mixture for a thicker, creamier icing layer.
