Gluten and dairy free, packed with protein and full of flavour, these nut butter chocolate cookie-dough bars are the best treat ever!
If you cannot do peanut or almond, hazelnut would go beautifully with chocolate as well.
Ingredients (for 36 serving-size squares)
Nut butter layer:
250g (1 cup) crunchy peanut or almond butter
75g (1/4 cup) raw honey (or organic maple syrup)
75g (3/4 cup) almond (or coconut) flour
2 scoops hydrolysed collagen
60g dark chocolate chips
Chocolate layer:
120g dark chocolate chips
1tsp coconut oil
2tbsp milk replacement
Procedure
Line a 9in square pan with grease proof paper
Mix together all the PB layer ingredients until well combined and press into the pan.
Melt the chocolate layer ingredients (without burning the chocolate), stir until smooth and pour over the PB layer.
Place in fridge until well set. Cut into squares.
Keep refrigerated, in air tight container.