Add the oat flour, collagen peptides, cinnamon and sea salt to a medium bowl and stir to combine.
1 cup oat flour, 1/4 cup unflavoured collagen peptides, 1/4 tsp sea salt, 1/4 tsp ground cinnamon
Add the almond butter, coconut oil, maple syrup and vanilla extract, and stir until well combined. Allow to sit for a few minutes to allow the oat flour to absorb the liquid. You should have a cookie dough like consistency that easily sticks together. If needed, add a small amount of almond milk at a time, mixing in between, until you reach your desired consistency.
1/2 cup creamy almond butter, 2 tbsp melted coconut oil, Unsweetened almond milk or water, 2.5 tbsp maple syrup, 1 tsp vanilla extract
Stir in the chocolate chunks. Roll into small balls (~ 1 tbsp of dough each) and set on a small baking tray lined with parchment paper.
1/4 cup chopped dark chocolate
In a small bowl, combine the dark chocolate and coconut oil. Microwave in 30 second intervals, stirring in between, until melted. Drizzle the melted chocolate over the cookie dough bites and top with flaky sea salt. Place the tray in the freezer for 10 minutes to allow the bites to firm up and the chocolate to set, then store in the fridge until ready to eat. Enjoy!
2 tbsp chopped dark chocolate, 1/4 tsp coconut oil, Flaky sea salt