Ingredients

For the base layer:

1/2 cup white chocolate

2 tsp coconut oil

For the middle layer:

3/4 cup Mayver’s Smooth Peanut Butter 

1/4 cup pure collagen

1 tbsp coconut flour

1/4 cup maple syrup

A pinch of salt

For the raspberry layer:

1 1/2 cup frozen raspberries

2 tbsp coconut palm sugar

2 tbsp chia seeds

2 tbsp water

For the top layer:

1/2 cup white choc (the recipe features white chocolate raspberry macadamia)

2 tsp coconut oil

Method

1. Melt the base ingredients together and pour them into a silicone muffin tray. Freeze for 10 minutes.
2. Combine the nut butter, coconut flour, maple syrup, collagen and salt in a bowl and mix well. Add to the base layer and place it back in the freezer.
3. Heat a pan over medium heat, add the frozen berries and water. Cook until soft, add the chia seeds and coconut sugar and cook for a few more minutes. Keep stirring.
4. Remove from heat, allow to cool slightly then add this layer to each of the bars. Place back in the freezer.
5. Melt the ingredients for the top layer. Add to the bars and freeze for an additional 15 minutes.
6. Remove from the freezer and enjoy!

This delicious recipe was created by @countdown_til_dinner!