Make the base layer: Mix the base layer ingredients together in a small bowl until well combined. Then use your hands to press the mixture into the bottom of a parchment paper lined loaf pan (or a pan of equivalent size). Place in the freezer to set while making the caramel layer.
1 1/4 Cups almond flour, 1 scoop collagen protein powder, 2 tbsp maple syrup, 3 tbsp coconut oil, 1/4 tsp sea salt
Make the caramel: Place all of the caramel layer ingredients in a food processor, along with only 1 tbsp of the hot water. Pulse to combine, drizzling in the remaining 2 tbsp of hot water as needed to form a thick, smooth paste. You may need more or less water. Spread it evenly over the base layer in the loaf pan.
6 medjool dates, 1/2 cup peanut butter, 2 tbsp melted coconut oil, 1 tbsp maple syrup, 3 tbsp hot water
Sprinkle the peanuts on top of the caramel layer. Return to freezer to set while you make the chocolate.
Make the chocolate: Using a double boiler, melt the chocolate and coconut oil together. *I don't own a double boiler, so I add a small amount of water to the bottom of a saucepan, set it on the stove, and allow that to come to a boil. Then I add the chocolate chips and coconut oil to a small glass bowl that fits in/on the saucepan. Turn the heat down to low/medium and allow the chocolate to melt in the bowl. Watch closely and stir frequently. Remove from the heat as soon as the chocolate is fully melted. Allow to cool. 1/2 cup dark chocolate, 1-2 tsp coconut oil
Drizzle the chocolate over top the caramel and peanut layer. Then finish with some flaky sea salt. Allow to set in the freezer for 15 minutes. And enjoy! I prefer to store these in the fridge once they are set, so that they are still set but soft when you choose to enjoy them.
raw or roasted peanuts, flaky sea salt