Ingredients
- 1 cup Pecan Butter Or almond butter
- 3/4 cup Vanilla Protein Powder
- 1/3 cup Almond Flour
- 2 Tbsp Coconut Flour
- 3 Tbsp Molasses
- 3 Tbsp Pure Maple Syrup Or date syrup
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Coconut Oil Melted
- 1 pinch Sea Salt
Pecan layer
- 1 1/4 cup Pecans
- 1/4 cup Pure Maple Syrup
- 1/4 cup Almond Butter
- 1/4 cup Collagen Optional
- 1 Tbsp Ghee Or coconut oil
- 1/4 cup Mini Chocolate Chips Semi-Sweet
Instructions
- Combine your dough ingredients together until smooth.
- Press into 8x8 pan lined with parchment paper
- Refrigerate while you make your top layer
- On stove combine combine almond butter, ghee, and maple syrup, stirring until fully mixed. Remove from stovetop and stir in collagen. Once dissolved, add in pecans and coat well
- Pour overtop your protein base layer
- Sprinkle with mini chocolate chips and flakey sea salt
- Freeze for 1 hour for easy cutting
- slice into 16 squares (mine are bad shape for photos, but these are pretty dense and filling. Small squares is the perfect portion)
- Keep stored in the fridge!
Notes
If your nut butter is very drippy you probably won't need the coconut oil, however if it's not a fresh jar with that drippy nut butter on top you'll want the coconut oil