Ingredients
Brownie Base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 2 Tbsp Pure Maple Syrup
- 3 Tbsp Chocolate Protein Powder *
- 2 Tbsp Cocoa Powder
- 1 tsp Pure Vanilla Extract
Peanut butter filling
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Vanilla Protein Powder *
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil melted
- 1/2 tsp Vanilla Extract
Jelly
- 1 1/4 cup Raspberries Frozen
- 1 Tbsp Arrowroot Flour
- 1 Tbsp Water
- 1 whole Collagen 1 scoop. Optional*
Coating
- 2 cups Dark Chocolate you'll have leftover
- 1 Tbsp Coconut Oil
Instructions
- Process brownie ingredients together until smooth
- press down in 9x5 loaf tin lined with parchment paper & set in freezer
- Make jam by warming & muddling berries (any berries are fine) on stovetop until mashed
- Add collagen and whisk until dissolved
- Mix arrowroot and water in a small bowl until dissolved, then add to berries. It will thicken. set aside to cool
- Make peanut butter filling by combing all ingredients together until smooth. Press down on top of brownie layer
- Then pour berry mixture on top and place in the freezer for 1-2 hours
- Melt chocolate & coconut oil. You'll have excess, but you need it deep enough to coat your bars
- From your loaf tin slice into 6 long bars or 12 small ones, and dip each in melted chocolate, then onto parchment paper
- Place in the freezer another 5 minutes until chocolate has hardened, then enjoy!
- Keep in the fridge or freezer
Notes
If you don't want to use protein powder you can use more cocoa powder in place of chocolate protein, and oat or almond flour in place of vanilla Can omit collagen if you'd like. It won't affect the texture.