Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yields: 10
Ingredients:
1 serving Dose & Co collagen creamer
1 ½ cups cornflakes
1/2 cup almond butter
1 cup flour
1/3 cup coconut sugar
1/3 cup cocoa or cacao
¼ cup coconut oil or butter, melted
Topping:
¼ cup milk chocolate
10 walnuts
Method:
Pre heat the oven to 180 degrees on fan bake. Line an oven tray with baking paper.
In a large bowl, combine the collagen creamer, almond butter, flour, coconut sugar, cocoa, and coconut oil. Add the cornflakes and mix well. Shape the mixture into balls and place onto the lined tray, flatten with a fork. Bake for 15 minutes or until firm. Cool on a wire rack. While the biscuits are cooling, prepare the icing. Using a double boiler or microwave, melt the chocolate and spread a small amount over each biscuit. Top each afghan biscuit with a walnut.
