Ingredients
Scale
- 1 batch grain free granola
- 1 & 1/3 cup melted coconut butter
- 2 tbsp coconut oil + 1 tsp for greasing the pan
- 4 tsp collagen peptides
- FOR THE CHOCOLATE DRIZZLE (optional)
- 2 tbsp coconut oil (softened by not melted)
- 1 tbsp cocoa powder (sub carob for AIP)
- 1/2 tsp honey
- FOR TOPPING (optional)
- 1 tsp dried blueberries
Instructions
- Line a 8×6″ (or smaller) baking dish with parchment paper greased with coconut oil
- In a large mixing bowl, combine the full batch of granola with melted coconut butter, coconut oil, and collagen. Thoroughly mix until combined
- Spoon out the mixture into the baking dish and use a spoon to evenly distribute
- Place in the refrigerator for at least two hours
- To cut the bars, remove for the fridge and allow to soften for 10-15 minutes. Use a very sharp knife to slice the bars to desired size
- For the chocolate drizzle (optional) add the ingredients to a bowl and mixing vigorously. Heat for just a few seconds to soften if needed, but don’t allow it to melt.
- Pour the frosting mixture into a piping bag or just a bpa free plastic bag with the tip cut off and drizzle over the bars. Top with dried blueberries if desired
- Keep the bars in the fridge or freezer and enjoy chilled as a snack or as an addition for a breakfast on the go.