To a medium-sized bowl, add cashew butter, maple syrup and vanilla. Stir to combine well.
Mix in almond flour, collagen peptides and salt.
Fold in chocolate chips and chopped cashews.
Place mixture in a parchment-lined loaf pan, and use fingers to press into one even layer.
To make the chocolate topping, add chocolate chips and coconut oil to a small bowl. Microwave in 20-second intervals, and mix until melted and smooth.
Pour chocolate over your dough, and smooth with a spatula to create an even layer. Sprinkle with remaining chopped cashews and flaky sea salt.
Place tin in the freezer for 1-2 hours to set up.
Cut into 8 bars, and store in the fridge or freezer. Enjoy!
Serving Size 1 bar