• 2 cups blanched almond meal
• 1 tsp vanilla essence 
• 4 tbsp collagen (optional, but great!)
• 3 tbsp coconut oil or ghee
• 1 egg
• Pinch of salt
• 3 Tbsp of your choice of sweetener, granulated or maple syrup!

• 3/4 cup nut butter of choice (I use toasted macadamia nut butter, cashew also works great or a combination of the two. A great brand that works is Noya Macadamia Nut Butter)
• 2 tsps vanilla essence (or even better, scrapings from a fresh vanilla pod)
• A good pinch of salt (or two...!)
• 1/2 cup softened ghee
• 3-4 Tbsp maple syrup, or an alternative sweetener works perfect too. The sweetness amount will depend on your audiences preference!

Chocolate Layer

• 1/4-1/2 cup chocolate of your choice
• Or, make your own with 1/4 cup cacao butter, 1/4 cup cacao powder and 3 Tbsp maple syrup

1. Blend all of the cookie base layer ingredients together in your blender until well combined. 

2. Preheat your oven to 180 degrees celcius. Line a loaf tin with baking paper, and then press down the dough into the tin using the back of a spoon.

3. Bake for 20 minutes, or until slightly golden and firm enough in the centre, but absolutely not overcooked! Remove from the oven, and place in your fridge.

4. Add all of the caramel layer ingredients to your blender and blend on medium to high speed until fully creamy and emulsified. 

5. Once the base cookie layer has cooled completely, pour over the caramel layer and spread out evenly.

6. Place the tray back in the fridge or freezer until firm, and meanwhile prepare the melted chocolate.

7. In a small saucepan, turn the heat to low and add the cacao butter. Once melted, remove from the heat and add the maple syrup. Stir to combine.

8. Add in the cacao powder and mix thoroughly until smooth and creamy! Pour over the chilled, firm caramel layer and you may need to use the back of a spoon to smooth it out. It is meant to be a nice thin layer, not too thick as the real MVP is the caramel! Place it all back in the fridge or freezer until it is ready to slice! 

9. To slice perfectly, heat up the knife under hot water, dry and then slowly slice. This will prevent it cracking.