3/4 cup drippy natural PB
1 TBS coconut oil
2 crumbled Peanut Butter Chocolate Chunk Heka Bars
1/3 cup ground flax
1/3 cup Lakanto Golden Monk Fruit Sweetner (or Swerve or erythritol)
2 scoops (12g) collagen peptides
1 tsp vanilla extract
1/3 cup Lily’s chocolate chips
1 tsp coconut oil
To make the base:
Microwave PB, oil and bar pieces for 30-40 seconds. Stir until smooth. Stir in flax, sweetener, collagen, and vanilla until well combined. Spread into a small loaf pan lined with parchment. Freeze for 30 minutes.
Melt the chocolate and oil in intervals in a microwave until smooth (about 1 min total).
Spread over the base. As the chocolate begins to firm up, cut into bars, otherwise, if the chocolate gets too cold it’s hard to cut without cracking. Or, just freeze briefly until the chocolate just sets- then cut.
Keep in the freezer until ready to devour.