These deliciously decadent Vegan Collagen Peanut Bars make for the perfect snack! And they taste just as good as they look, but nourishes, not depletes. Full of skin loving nutrients with the added benefit of our Vegan Collagen, just try to stop at one…
What’s the secret? Tremella, also known as The Beauty Mushroom, is a super hydrating, nourishing and powerfully anti-inflammatory adaptogen. This ‘beauty mushroom’ works to deeply hydrate and nourish cells with a range of bioactive nutrients, concentrated antioxidants, and B vitamins.
Tremella is also widely regarded as nature's most concentrated source of Vitamin D precursors, called pro-Vitamin D.
If you’re looking for more nourishing recipes, try:
Here’s what you’ll need:
BASE:
1 cup almond meal
1/4 cup coconut flour (or more almond meal)
1/2 cup Vegan Collagen Powder
1/2 cup cashew butter
1/4 cup plant based milk
2 tbsp maple syrup
CARAMEL:
3/4 cup smooth or crunchy peanut butter
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
CHOCOLATE:
200g dark chocolate
1 tbsp coconut oil
Directions:
Combine the dry ingredients into a bowl and mix well. Add in almond butter, maple syrup, milk and mix well to combine.
Line a brownie pan with parchment paper for easy removal. Spread the base into a pan and flatten out into an even layer with a spatula, back of spoon or with your hands. Place in the freezer whilst making the caramel.
For the caramel; Add all ingredients into a small pot and place on medium-low heat. Bring to a gentle simmer, stirring continuously. Once it starts to bubble, take off heat and allow it to cool to room temp.
Pour over the base into an even layer. Place back into the freezer for 30-60 minutes or until the caramel has fully set and is hard to touch.
Melt the chocolate and coconut oil in the microwave or double burner method. Take the bard out of the freezer, remove from the pan and slice into desired rectangles or squares. Dip into melted chocolate and place on parchment paper (I like the place my parchment paper over my cool rack) placed back into the freezer or fridge to allow the chocolate to set. You can go in for a second dip of chocolate if you wish.
Sprinkle sea salt flakes over top.
Store in a sealed container in the fridge for up to 5-7 days or in the freezer for 6 months.
