Base Layer: 

1/2 cup almonds 

1/2 cup pecans 

1 cup pitted dates soaked overnight 

1/2 cup cacao powder 

1 tbsp active collagen

1 tsp vanilla 

1/8 tsp salt 

1/3 cup coconut desiccated 

1/3 cup activated buckwheat nibs 


Raspberry Chia Layer: 

2 cups frozen raspberries 

1/4 cup chia seeds 

2 tbsp maple syrup 

1 tbsp active collagen 


Chocolate Topping:

300g dark chocolate 

1 tbsp coconut oil 



  1. Line a square baking tin with baking paper, set aside. 

  1. Add all base layer ingredients apart from desiccated coconut and buckwheat nibs to a high speed blender and blend until no large chunks remain. Use a tamper to assist with blending.

  2.  Stir in buckwheat nibs and coconut for texture. Press the mixture into the prepared container/tin and set aside in the freezer. 

  1. Meanwhile, create the raspberry chia layer. Place the frozen raspberries, chia seeds, maple syrup and collagen powder in a medium fry pan or saucepan over medium heat. As the raspberries begin to defrost and soften, squash them with a fork or the back of a spoon to form a jammy consistency. Reduce heat and allow the mixture to simmer, continuously stirring until the mixture thickens and chia seeds absorb the liquid. Once the mixture thickens to form a jam, jelly paste consistency, add to a bowl and allow to cool in the fridge. 

  1. Once chilled, evenly spread it over the frozen base and place the slice back into the freezer to chill. 

  1. To make the chocolate topping, melt the chocolate using your desired method and add melted chocolate to a bowl. Mix together with coconut oil until combined, optionally add 1-3 tbsp of refrigerated coconut cream to create more of a ganache consistency. Remove slice from the freezer and pour over the chocolate topping. Evenly spread out with a spatula and place the slice back into the freezer for a few hours to set, (if planning to serve immediately, store in the fridge until set). 

  1. Once the slice has set, leave on the bench at room temperature for 10-15 minutes before cutting it into equally portioned squares. (If the chocolate coating layer is still very hard the pressure required to cut the slice will cause the raspberry chia layer to squish out a bit. It is recommended to cut the slice on its side to avoid this issue). 

  1. Store slice in freezer in an airtight container. 


Recipe notes 

- Soak pitted dates overnight in a container with water for at least 6 hours. 

- If enjoying the slice immediately store in fridge and allow to sit at room temperature for 10-15 min before serving (only if eating that day and prefer the slice to be a bit gooey). Always store in freezer (for up to 3 months) in an airtight container.

- When serving from freezer, allow bars to warm to room temperature for about 10-15 minutes on the bench before eating! 

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