Make The Biscuit

1. Preheat the oven to 170°C fan-forced. 
2. Combine the almond flour, Chief Dark Chocolate Collagen, maple syrup, melted butter and sea salt in a bowl and mix until a soft dough forms. 
3. Press the mixture between two sheets of baking paper until approximately 5–7 mm thick. 
4. Bake for 14 minutes, or until firm and lightly golden around the edges. 
5. Allow to cool completely, then break into irregular bite-sized pieces.

Make the Pomegranate Gummies

1. Pour ¼ cup pomegranate juice into a bowl and sprinkle the gelatin evenly over the surface. Leave to bloom for approximately 5 minutes. 
2. Gently warm the remaining 1½ cups pomegranate juice in a saucepan. Do not allow it to boil. 
3. Add the bloomed gelatin and stir gently until completely dissolved. If foam forms on the surface, allow the mixture to sit briefly, then skim it away with a spoon. 
4. Pour into a shallow mould or lined container and refrigerate for 2–3 hours, or until completely firm. 
5. Cut into small cubes.

Melt the Chocolate

1. Melt the dark chocolate gently in short microwave bursts or over a double boiler, stirring regularly until smooth.

Assemble

1. Pour a thin layer of melted chocolate into the base of a thick chocolate mould. 
2. Scatter over some of the biscuit pieces, pomegranate gummies and chopped almonds.
3. Pour over more chocolate and continue layering the chocolate and inclusions until the mould is full. 
4. Use a spoon to coax the remaining chocolate into any gaps and around the inclusions. 
5. Tap the mould gently on the bench to help the chocolate settle and remove trapped air.

Set and Serve

1. Refrigerate for 2–3 hours, or until completely firm. Remove from the mould and slice or snap into pieces.

2. Serve chilled or straight from the fridge.

Storage

1. Store the finished chocolate block in an airtight container in the fridge for up to 1 week.
2. Because the homemade pomegranate gummies contain fresh juice and gelatin, this bar is best stored refrigerated.