• 1 Scoop Collagen Peptides Chocolate Milkshake

  • 40g Almond Flour

  • 40g Lupin Flour

  • 7g Oat Fiber

  • 1/8t Baking Powder

  • Pinch Salt

  • 40g Butter

  • 40g Cream Cheese, Softened

  • 3T Vanilla ChocZero Syrup (or any thick/sticky sweetener)

  • 2T Brown Swerve Sweetener


  • 2 Marshmallows

  • 20g ChocZero Chocolate Syrup


  • 1/2 Scoop Chocolate Milkshake Collagen Powder

  • 1/2T Heavy Whipping Cream

  • 1/2T Unsweetened Almond Milk

  • 1T Powdered Swerve Sweetener


  1. Mix all dry ingredients in a medium bowl and set aside.

  2. Add butter, syrup and sweetener to a saucepan on medium until butter is melted and everything is combined.

  3. Pour butter mixture into the dry ingredients, and mix with spatula until combined.

  4. Add cream cheese, mix with spatula until smooth.

  5. Roll dough between sheets of parchment to 1/16" thick. (we separated them into two batches here, and used two baking sheets).

  6. Cut into rectangles, refrigerate for about 15-30 minutes.


  1. Set oven to 350°.

  2. Bake your dough for 6-7 minutes on the middle rack of the oven.

  3. Remove from oven & drop temp to 325°, add filling to half of the rectangles. (we sliced into strips and drizzled choczero in between).

  4. Cover each filled rectangle with another rectangle of "pastry" and press the edges down as best as possible. (It will not be as malleable as raw dough, but it should seal enough to finish baking and stay together).

  5. Bake for another 8 minutes. Turn off oven - leave in for another 5-10 minutes.

  6. Remove from oven and allow to completely cool on counter.


  1. Mix frosting ingredients in a small bowl until smooth with no chunks/clumps.

  2. Dollop a bit onto each tart, smooth it out to cover the tops and allow to set.


Can be enjoyed right away, or kept in the refrigerator to enjoy throughout the week!











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