Ingredients
Shortbread
- 1 cup Almond Flour
- 1/4 cup Vanilla Protein Powder
- 2 Tbsp Coconut Oil Melted
- 2 Tbsp Pure Maple Syrup
Caramel
- 1/3 cup Cashew Butter
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil Melted
- 1 whole scoop Collagen
- 1/2 tsp Vanilla Extract
Coating
- 1/2 cup Dark Chocolate
- 1 tsp Coconut Oil
Instructions
- Combine shortbread ingredients together, then press down into the bottoms of your hearts. Place in the freezer while you make the caramel
- Mix together drippy nut butter, syrup, vanilla, coconut oil, and collagen until smooth
- Pour overtop shortbread layer and freeze for 30min+
- Melt chocolate and coconut oil. You will have extra, but you want enough to dunk your bars to fully coat
- Dip your hearts in chocolate, dab to allow excess to drip off, then place on parchment paper
- Optionally sprinkle with flakey sea salt
Video
Notes
You can place unused chocolate in the fridge to use for your next recipe! You’ll have extra. Alternatively, you can drizzle chocolate just overtop the bars instead of dunking to fully coat them