Ingredients

• 350g dark baking chocolate (70% cocoa)
• 1 measuring spoon of Collagen Cacao Glow
• Shelled almonds
• Dried cranberries
• Pumpkin seeds
• 1 pinch of fleur de sel

Preparation

Melt the chocolate in the microwave or in a bain-marie until it becomes liquid, then add a spoonful of Collagen Cacao Glow to the mixture.

Using a spatula, pour the liquid chocolate into a suitable dish covered with baking paper.

Sprinkle with cranberries, almonds, and pumpkin seeds before letting it rest in the refrigerator for 2 to 4 hours, until completely solid. Break the bar directly with your hands and form several pieces. Optionally, add a pinch of fleur de sel before serving.

Note: Toast the almonds beforehand for 6 to 9 minutes in the oven at 180° for extra crunch.