Protein per serve 4.3g
¾ cup almond flour
¾ cup coconut flour
½ cup butter, melted
4 Tbsp honey
¾ cup maple syrup
½ cup peanut butter
4 Tbsp True Collagen Natural
3 Tbsp coconut oil
80g 70% dark chocolate
2 Tbsp chopped peanuts
Start by preheating your oven to 180°C and lining a rectangular baking tin with baking paper.
In a bowl, combine the almond meal, coconut flour, butter and honey.
Pour into your prepared tin and use the back of a spoon to press down firmly. Bake in the oven for 12-14 minutes or until golden brown. Allow to cool.
For the peanut butter caramel, place the maple syrup and peanut butter in a small saucepan on medium heat. Use a whisk to stir continuously. Bring to the boil and leave on the heat for a further minute to thicken.
Once removed from the heat, add the True collagen 1 tbsp at a time while whisking constantly, followed by the coconut oil.
Pour the caramel over the base and place in the freezer for about an hour or until the caramel has completely set.
Take the slice out of the freezer, and slice into bite size pieces.
To finish, melt the chocolate in a small bowl. Take a piece of the slice and dip (caramel side down) in the chocolate. Sprinkle some chopped peanuts on top and allow to set. If not eating straight away, place in the fridge. Enjoy!