These caramel seed cycling + collagen chocolates are a simple make-ahead snack that feels like a treat, but is designed to support a daily seed cycling routine.
This batch uses 3 scoops of seed cycling + collagen (6 tablespoons total), which provides 3 days worth of daily servings.
Once set, it’s sliced into 6 pieces, with 1 piece per day.You can set them in chocolate moulds or pour into a small lined tin and slice.
Ingredients
Base layer
6 tbsp seed cycling + collagen blend (3 scoops total)
4 tbsp almond butter
1–2 tbsp maple syrup (to taste)
Pinch of sea salt
Optional: 1–2 tsp melted coconut oil (for smoother texture)
Caramel layer
4 tbsp cashew butter
1–2 tbsp maple syrup
1 tbsp coconut oil, melted
1 tsp coffee (see note below)
Pinch of sea salt
Optional: ½ tsp vanilla
Chocolate topping
100–150g good quality dark chocolate (70%+)
Optional: edible dried flowers or sea salt
Important note on the coffee
For the caramel layer, the coffee must be dissolved first for a smooth texture.
Mix 1 tsp instant coffee with 1–2 tsp hot water
Stir until fully dissolved
Let it cool slightly before adding to the caramel mixture
This prevents graininess and ensures the coffee flavour blends evenly through the caramel.
(If using espresso instead, you can add 1 tsp directly, but reduce other liquids slightly so the caramel doesn’t become too soft.)
Method
1. Make the base
Mix together:
seed cycling + collagen blend (Phase 1 or 2)
almond butter
maple syrup
salt
optional coconut oil
Stir until thick, smooth, and well combined.
Press firmly into a small lined tin or silicone mould. Place in the fridge while preparing the next layer.
2. Make the caramel layer
In a bowl, mix:
cashew butter
maple syrup
melted coconut oil
dissolved coffee mixture (cooled)
salt
vanilla (optional)
Stir until smooth and glossy.
Spread evenly over the chilled base. Return to the fridge for 10–15 minutes to lightly set.
3. Chocolate topping
Melt dark chocolate gently.
Pour over the caramel layer and smooth out evenly.
Top with edible flowers if using.
Refrigerate for 1–2 hours, or until fully set.
To serve
Slice into 6 equal pieces.
1 piece = 1 daily seed cycling + collagen serve
This batch = 3 days total (based on 6 tbsp blend)
Store in the fridge in an airtight container for up to 7 days.
Notes
- Best texture is fudgy and soft when chilled, slightly melt-in-your-mouth at room temperature.
- Adjust sweetness depending on your taste.
- Coffee is optional but adds depth and balances the sweetness of the caramel layer.
Why I love these
They feel like a dessert, but are built with nourishing fats, fibre, and protein sources from nuts, seeds, and collagen. A simple way to stay consistent with seed cycling while still enjoying something that feels like a treat.
