INGREDIENTS

FOR THE BASE:

100g Butter

200g Justine's Keto Dark Chocolate Baking Chips

350g Justine's Keto Caramel Dark Choc Protein Cookie Crumbs 

70g Pecans

20g Cocoa Powder

80g Shredded Coconut

1 tsp Vanilla Paste or 2 tsp Vanilla Essence

1/2 tsp Cinnamon

FOR THE CHOC TOP:

150g Justine's Keto White Chocolate Baking Chips 

40g Butter or Coconut Oil

NUTRITIONAL INFO PER PIECE:

NET CARBS: 1.8

FIBRE: 4

FAT: 25

PROTEIN: 9.8

CALORIES: 284

PROCESS

Line a 20cm x 28xm baking dish with non-stick paper.

To make the base, melt the butter and chocolate together until smooth and lump-free.

Roughly chop the pecans and add all of the base ingredients into bowl, along with the melted chocolate. Mix it together and press it into your lined tray.

To make the choc top, melt the butter or coconut oil and chocolate together until smooth, then pour over the base.

Set it in the fridge for 2-3 hours, then cut into 16 pieces.

Store in an airtight container in the fridge or freezer.