Low Carb | Gluten-Free | Easy | Lunchbox Friendly | Dairy-Free Option
Ingredients:
0.25 cup butter (sub with: cacao butter or coconut oil*)
0.25 cup peanut butter (sub with: almond or sunflower seed)
0.25 cup almond flour
0.25 cup cocoa powder
1T sugar-free maple syrup (sub: maple syrup, honey, date paste)
2 Tbsp Great Lakes Collagen
0.25 tsp vanilla extract
0.5 cup toasted coconut flakes
0.25 cup chopped peanuts (sub: almonds)
1 Tbsp sugar-free choc chips
Method:
Gently melt together butter and peanut butter. Turn off heat.
Add almond flour, cocoa powder, sweetener (because this is a no-bake slice, I don't suggest using granulated), collagen and vanilla extract. I like to use my silicon scraper from Briscoes to mix together.
Once ingredients are well combined, fold in coconut flakes and chopped peanuts.
Line a brownie tray with baking paper, and place mixture in, flattening it out. Press chocolate chips in.
Place in fridge for 1-2 hours. Take out of brownie tray and cut into bite-size pieces. Store in fridge or freezer.
* Coconut oil will get melty especially in summer but lead to a firmer slice straight out of the fridge. Enjoy!
