Blend the base: In a food processor, pulse oat, Brazil nuts, almond flour, protein powder, collagen, cinnamon, and salt until a flour texture forms.
Add sweetness: Add in the maple syrup, almond butter, and vanilla extract. Blend again until the mixture starts to stick together. You can add a splash of water or milk if your dough is a little dry. You don't want it to be sticky, but it should hold together.
Roll out the dough: place the dough on a piece of parchment paper and roll it out into a flat rectangle.
Blend the filling: Add the dates, vanilla, sea salt, and coconut oil to the food processor, processing until a creamy, thick texture forms. Spread this over the base.
Roll it up: Starting from a shorter end, roll it up tight. I like to wrap it in parchment paper before placing in the freezer to firm up.
Cut into rolls: After the rolls have firmed in the freezer for at least 2 hours, remove them and cut into slices.