Directions 5 steps | 30 Minutes
Preheat the oven to 350°F. Grease and line an 8-inch square baking dish with parchment paper. Measure and prep all ingredients.
In the microwave or on the stovetop, heat the almond butter until runny. In a large mixing bowl, whisk the almond butter with coconut sugar, eggs and almond milk.
Stir in the collagen peptides, cocoa powder, baking soda and salt.
Pour the batter into the prepared baking dish and bake for 20 minutes.
Let cool at least 10 minutes before cutting and serving. Enjoy!
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.