Easter Choc Caramel Collagen Slice

We should really jump straight into the recipe, but before we do, brace yourself for how utterly irresistible this slice is. A delicious trio of salty, caramelly, and chocolatey layers, it's not only gluten and refined sugar-free but also packed with collagen goodness, courtesy of our range Collagen Protein Powders. Trust us, this Easter, serving up this slice will undoubtedly win over all your guests.

Makes 1 slice (8 serves)
Prep time: 10 mins
Setting time: 1 hour
Dietary: Gluten-free, Refined Sugar-Free, Low Carb, Collagen-rich 

Ingredients

Base

• 2 cups almond meal
• 4 tbsp Chief Collagen Protein Powder - Unflavoured 
• 3 tbsp olive oil 
• 2 tbsp raw honey/pure maple syrup

Caramel Filling

• 385g hulled tahini 
• 4 tbsp Chief Collagen Protein Powder Creamy Vanilla 
• Pinch of sea salt 

Chocolate Topping

• 1/2 cup olive oil
• 2 tbs. raw cacao
• 2 tbsp Chief Collagen Protein Powder Dark Chocolate 
• 1 tbsp raw honey/pure maple syrup
• Sea salt to taste + garnish

Method

Base

1. Line a 20 x 10 cm loaf tin with baking paper
2. Place all the base ingredients into a mixing bowl, and mix with a wooden spoon to combine.
3. Press the mixture evenly into the prepared tin, and pop it into the freezer.
   
   

Caramel Filling

1. Add all of the caramel filling ingredients into a mixing bowl, and mix with a wooden spoon to combine.
2. Pour the delicious mixture over the top of the base and return to the freezer.
   
   

Choc Filling

1. Add all of the chocolate topping ingredients into a mixing bowl, stirring with a metal spoon until it’s silky smooth.
2. Pour the choc topping over the caramel filling, and shake the tin slightly to even it out. 
3. Sprinkle with sea salt if you like things extra salty. Return to the freezer for about 1 hour or until completely set.
4. Once set, cut into slices and devour.