Ingredients:

• 16 ounces coconut or grass-fed dairy yogurt, full fat and unsweetened
• 2 scoops collagen powder
• ½ teaspoon ground cinnamon
• cup raw pecans, roughly chopped
• 1 tablespoon flax seeds
• 2 tablespoons raw pumpkin seeds
• 2 tablespoons goji berries
• 2 tablespoons cacao nibs
• ¼ cup coconut flakes, lightly toasted

Directions:

1. Line a baking sheet with parchment paper.

2. In a bowl, whisk together the coconut yogurt, collagen, and cinnamon.

3. Spread the coconut yogurt out evenly on the parchment paper, making it about ¼ to ½-inch thick.

4. Top with the remaining ingredients and gently press using your hands or a spatula to set everything in the yogurt.

5. Freeze for 25 minutes or until firm. When ready to serve, remove from the freezer and peel the parchment paper from yogurt. Break or cut into small pieces. Store in the freezer in an airtight container for up to 1 month.

For more of Dr. Hyman's recipes click here.