-3/4 cup chocolate chips (semisweet, dark, milk, or dairy-free)
-6 tbsp butter (or ghee or coconut oil)
-1/2 cup rolled oats (or 1/2 cup oat flour)
-1/2 cup almond flour
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 cup coconut sugar
-2 teaspoons vanilla extract
-1/2 cup chopped chocolate of choice (I used Theo's Peppermint Dark Chocolate)
-Optional: 2 scoops collagen peptides (I use Further Food! Use my code REDDOOR10 for 10% off your order with them!)
Optional topping: melted coconut butter (pictured below), or as my husband prefers, white icing.
1. Preheat oven to 350 F.
2. In a double boiler or a glass bowl over lightly boiling water, carefully melt the chocolate and butter together.* Set aside to cool slightly.
3. Blitz your oats in a blender or food processor until they turn to flour. Mix with the almond flour, baking powder, and salt. Add collagen peptides here if you wish.
4. Whisk eggs, vanilla, and sugar together.
5. Combine wet ingredients with the melted chocolate and whisk well.
6. Incorporate the wet ingredients into the dry ingredients, stirring until mixed entirely, but do not over-mix.
7. Add chopped chocolate, stir, and pour into a greased or parchment lined 8x8 pan.
8. Bake for about 40 minutes, or until a toothpick comes out clean.
*You can also melt these two together by microwaving at 50% power for about 2 minutes, pausing and stirring after 1 minute.