Pine Pollen Peppermint Patties
pure maple syrup
85% cacao, to melt
Line a muffin pan with non-stick muffin tin liners.
Melt coconut butter and coconut oil in a microwave safe container by microwaving in 30-second intervals, stirring between each, until fully melted.
Once melted, stir in pine pollen, maple syrup, and peppermint extract until fully combined.
Melt dark chocolate chips in a microwave safe container by microwaving in 30-second intervals, stirring between each, until fully melted.
Mix collagen powder into chocolate.
Spoon about a quarter inch thick layer of chocolate into each muffin liner, spreading it so chocolate completely covers the bottom.
Spoon a layer of the coconut butter mixture into the center of the chocolate layer, spreading it out until it almost covers the bottom chocolate layer completely.
Add the top layer of chocolate on top of the coconut layer, spreading it out until it completely covers the coconut layer.
Put in the refrigerator or freezer and allow to harden completely (at least 30 minutes). Enjoy cold or at room temperature and store in the refrigerator or freezer.