Pistachio collagen bites
220g Flour (any!) Normal flour works best
60g coconut / cane sugar
1/2 teaspoon sea salt
220g salted vegan / normal butter cut into cubes and cold
100g pistachios (without shell!)
3 medium sized eggs
150g coconut / cane sugar
2 tablespoons flour
2 tablespoons lemon peel
120ml lemon juice (around 2 lemons)
50g pistachios (NO shell!)
Powdered sugar to decorate
How to make
Blend the flour and the rosemary together, the sugar and the salt.
Add in the pistachios and pulse for 2 seconds. Once this has been done, add in the butter and blend for around 10-15 seconds.
Add the mixture into a mould (make sure the mould has baking paper on it!) – push down the mixture with your hands and bake at 175 degrees for around 20 mins. Keep an eye on this however as each oven and temperature is different.
Meanwhile, blend the top layer ingredients. Once the 20 minutes have gone by, pour over the bottom layer and continue cooking for another 20 minutes.
Allow the mixture to cool and then leave in the fridge for the night for the texture to form.