Preheat the oven to 300 and grease a glass baking dish with coconut oil or grass-fed butter (8×8 or 9×9).
Melt the butter in a small saucepan or in the microwave in a glass bowl for a few seconds.
Add the flour, cacao powder, collagen peptides and cinnamon toa bowl and mix with a fork to combine. Add butter, coconut oil, eggs and vanilla to another bowl and mix to incorporate. Add wet ingredients to the dry ingredients and all mix together by hand or with an electric mixer or high-powered blender until well blended and smooth. Fold in cacao nibs.
Pour mixture into the baking dish and bake for 30-35minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
Enjoy your store at room temperature or in the fridge for a few days in an airtight container.
1/4 cup of organic raw honey or pure maple syrup instead of stevia. If you opt for this version, reduce eggs by 3.