1. To make coconut butter, add desiccated coconut into a high powered blender as whizz for as long as you can on high before it all sticks to the sides. Scrape down the sides and add the coconut oil. Continue the process of whizzing and scraping down until you get a smooth consistency. Spoon into silicon moulds to form a 3 mm thick layer. Refrigerate for 20 mins to set.

2. Whizz your dates and almond butter together to form a thick paste. Mix in Collagen Beauty Caramel. Try not to add any oil or liquid, as it will thin out the paste. Spoon the caramel-ly mixture onto the set coconut butter as the next layer, about 1 cm thick. At the end of this layer try and wet your finger and press the top down so that the layer is event. Pop in the fridge for about an hour to set. 

3. Finally, melt your dark chocolate buttons and salt together. Add in the protein. Pour a thin layer (if it is too thick it will be tricky to eat) on top of the caramel layer. Try and cover the caramel layer. While the choc is still runny, pop your toasted coconut chips on top so that they set into the chocolate.

4. Put the whole lot into the fridge to set for about 3 hours. Carefully pop out of the moulds and serve.