The mid-afternoon slump is a real thing.

Our blood sugar levels drop and our energy lags, triggering us to go on the hunt for something to 'curb the fang' until dinner. We settle for processed sugary treats that spike our energy in the short- term, but are rarely satisfying, to say the least of the preservatives that are buried under the wrapper. 

Slump no more! This slice gives us the chocolate hit that we often crave, using be. Collagen in Chocolate. It is super quick to make and stores in the fridge for up to a week. Can be made as a gluten free or vegan chocolate coconut slice.   


  • 150 g butter or coconut oil
  •  ¼ cup rice malt syrup, honey or maple syrup
  • 30 g cacao 
  • 20gm of be. Health Chocolate Collagen
  • 1 cup self-raising flour (or GF self-raising flour) 
  • 1 cup rolled oats 
  • 1 cup desiccated coconut 
Chocolate Topping
  • 2 tbsp coconut oil
  • 200 gm dark chocolate
  • Coconut flakes to sprinkle


  1. Preheat your oven to 180°C.
  2. In a saucepan over medium heat, melt your butter (or coconut oil). 
  3. Turn off the heat and add your sweetener of choice, mixing to combine. 
  4. Add all of the other ingredients and mix well until combined. 
  5. Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C. 
  6. Once cooled, pop it into the fridge to chill for 30 minutes or more.
Chocolate Topping
  1. Make topping by melting the coconut oil and dark chocolate in the microwave, stirring after 30 second intervals to achieve a smooth consistency. 
  2. Spread over the chilled slice and sprinkle over flaked coconut.
  3. Chill for 10 more minutes in the fridge, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife. 


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