x13 baking sheet or jelly roll pan

parchment sheets

Makes 45 squares

Prep Time: 15 minutes

Refrigerate: 2 hours

 

In Medium Bowl:

1 cup nut or seed butter (I use unsweetened sunflower seed butter)

1 Scoop Bulletproof Collagen Powder (unflavored)

1 Tbsp. Bulletproof Brain Octane Oil (MCT or raw coconut oil will work too)

1 Tbsp. local honey

dash sea salt

 

Stir all ingredients to blend and set aside.

 

To make chocolate:

Using Double Boiler, melt-

2 packages stevia sweetened Lily’s chocolate chips

1/2 cup each Bulletproof chopped cacao paste and butter

2 Tbsp. Bulletproof Brain Octane Oil or coconut oil.

2 Tbsp. local honey or grade B maple syrup

 

1 tsp. Fleur de Sel (flaky sea salt) for sprinkling

 

1.Melt chocolate over med/low heat in double boiler. 

2.Add remaining ingredients- Collagen Powder, Brain Octane, honey and salt.

3.Remove from heat and allow to cool, slightly.

4.Add 1 tsp. vanilla bean powder.

 

To make filling:

1.In medium bowl stir all ingredients together until well incorporated.

 

Directions:

1.Place parchment sheet onto pan. If you don’t have parchment you can oil/butter the bottom and sides. 

2.Pour half the chocolate evenly onto pan. 

3.add nut butter mixture in spoonfuls and Pour remaining chocolate over until nut butter is covered. 

4.Swirl nut butter with chocolate to mix evenly

5.Sprinkle with Fleur de Sea (flaky sea salt)

6.Place uncovered in refrigerator until set (at least 1 hour).

7.Cut into small squares and  store in sealed container refrigerated for up to 3 weeks.