Description
Low sugar cookie dough bars made with collagen, coconut and tahini and topped with dark chocolate. Paleo, Keto, egg free and dairy free!
Ingredients
Scale
Bars
- 1/2 cup tahini (salted)
- 2 Tbsp coconut oil (softened)
- 1 tsp vanilla extract
- 1/3 cup coconut flour (42g)
- 1/3 cup collagen peptides (35g)*
- 2-3 Tbsp monk fruit sweetener
- 3 Tbsp chocolate chips, chopped
Topping
- 1/2 cup chocolate chips
- 3 Tbsp tahini
- flaked sea salt (optional)
Instructions
- For the bars: mix together tahini, coconut oil, monk fruit and vanilla until smooth.
- Add in the collagen and coconut flour. Mix well.
- Fold the chocolate chips into the dough.
- Pour the dough into a lined 8" x 4" baking pan and set in the freezer for 15 minutes to harden.
- For the topping: Place chocolate chips in a small sauce pan. Melt on the stove top over low heat, stirring frequently.
- Once the topping is fully melted, remove from heat, mix in the tahini and cool for 5 minutes.
- Take the bars from the freezer and pour the melted chocolate on top. Using a spatula, smooth chocolate to the sides, fully covering the dough. Optional: top with a bit of flaked sea salt.
- Place back in the freezer for 20 minutes to set.
- Remove from freezer and cut to desired size (I made 12 bars).
- Store in fridge or freezer.
Notes
For best results, measure ingredients by weight (when given)
*I used Ancient Nutrition Vanilla Multi Collagen but any flavor/brand of collagen should work.