Ingredients:
1 egg (or sub flax egg: 3 tbsp water, 1 tbsp ground flaxseed)
1 tbsp unsweetened nut milk
3 tbsp maple syrup
1/4 cup melted coconut oil
1/3 cup cashew butter (or sub any nut or seed butter)
1 tsp vanilla extract
1 cup almond flour
2 scoops collagen peptides (completely optional. Can leave out & substitute 1 additional tbsp almond flour)
1/2 tsp cinnamon
1/4 tsp baking soda
One 2.5oz chocolate bar (can sub for 1/2 cup chocolate chips)
4 marshmallows, cut into 1/8’s
2 graham crackers, cut into small pieces
1/2 tsp flakey sea salt
8-9 inch cast-iron skillet (can use loaf tin, cake round, baking dish, etc)

Method:

Preheat oven to 325 degrees F°.

Whisk egg in large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla and almond milk, and whisk once more.

If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg.

Stir in almond flour, collagen if using, baking soda, cinnamon & half of the sea salt.

Fold in chocolate chips (leave some aside for the topping), graham crackers & half of the marshmallows to save for the topping.

Very lightly, spray an 8 or 9-inch cast iron skillet (13-inch if doubling the recipe) with coconut oil then pour batter into the base & spread out evenly using a silicone spatula.

Place last pieces of chocolate & marshmallow over the top, sprinkle sea salt, then bake in oven for 19-20 min on center rack. turn oven on broil & cook 1- 1 1/2 additional minutes to turn golden brown.

keep a close eye on it because it can burn quickly! 

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