To make the chocolate sauce, place the almond milk in a sauce pot over medium high heat.

Once the almond milk is up to a simmer, remove from the heat and add the chopped chocolate and stir well until chocolate is melted. Add the Primal Kitchen chocolate collagen, natural sweetener, vanilla and stir until smooth.

Store in an airtight container in the fridge for up to 6 days.

To make the PSMF Churros, cut the protein sparing bread (or psmf cake) into 3 inch long, 3/4 inch wide churro shapes.

Place the Primal Kitchen Avocado oil into a large cast iron skillet and heat to medium high heat.

Once hot, add the protein sparing churros. Cook until golden brown, about 20 seconds (take care, depending on the temperature of the oil they can brown quickly), rotate and cook on all sides until golden brown. Add more oil if needed.

Remove from heat and place onto a paper towel. Sprinkle with Swerve, cinnamon and a touch of salt.

Serve the churros warm with the PSMF chocolate sauce!