Peanut Butter Collagen Slice: HOLISTHUB

Food For Stress | Makes 12-16 pieces | Prep Time: 15 minutes | Chill Time: 1-2 hours | High Protein | No Bake

This one is basically our Holist take on a Reese’s-style slice — chewy peanut butter collagen bar base, thick salty peanut butter centre and a dark chocolate top.

It’s rich and satisfying, but still brings a decent amount of protein thanks to the Chief Peanut Butter Collagen Bars, collagen powder and peanut butter.

How does this recipe support the nervous system?

This slice is rich, chocolatey and satisfying, but it also brings a decent amount of protein, healthy fats, magnesium and minerals thanks to the peanut butter, dark chocolate, almond flour and collagen.

It’s the kind of sweet snack that feels properly indulgent while still being more substantial than a standard chocolate bar, which can be helpful on those frazzled afternoons when you want something sweet but also need something that actually keeps you going.

Peanut Butter

Peanut butter provides protein, magnesium, vitamin E and nourishing fats.

Magnesium plays an important role in normal nerve and muscle function, while the combination of fat and protein helps make this slice more satisfying and sustaining.

Chicken and collagen provide protein and amino acids, which are essential for liver detoxification pathways, tissue repair and overall nourishment. The liver needs adequate protein to carry out many of its processing and clearing functions, so this recipe is intentionally grounding and protein-rich rather than light or restrictive.

Collagen

Collagen adds extra protein and provides amino acids including glycine.

Glycine is used throughout the body in connective tissue, protein synthesis and normal cellular function, and adding collagen here helps boost the overall protein content without making the slice much harder to prepare.

Dark Chocolate

Dark chocolate contributes magnesium, iron and polyphenols.

Magnesium is involved in normal nervous system function and energy metabolism, while cocoa polyphenols provide antioxidant activity.

Almond Flour

Almond flour adds more magnesium, vitamin E, fibre and healthy fats.

It also helps give the peanut butter centre that soft, fudgy texture while making the slice a little more substantial.

Medjool Dates

Dates naturally sweeten the base while adding fibre, potassium and small amounts of minerals.

They also help bind the Chief bars together without needing extra syrups or oils.

The thing I like most about this slice for the overstimulation theme is that it combines protein, fats and carbohydrates in one satisfying snack.

You’ve got protein from the Chief bars, collagen and peanut butter, fats from the peanut butter and almonds, and carbohydrates from the dates and chocolate.

It still feels like a proper treat, but it’s also got enough substance behind it to feel more grounding than just grabbing something sugary when your brain is already running on empty.

Ingredients

For The Base

4 Chief Peanut Butter Collagen Bars

5 Medjool dates, pitted

For The Peanut Butter Filling

1½ cups smooth unsalted peanut butter

½ cup collagen powder

⅓ cup almond flour

Large pinch sea salt

For The Chocolate Topping

180 g dark chocolate

Flaky sea salt, optional

Instructions

For The Base

Line a small square or rectangular tin with baking paper.

Add the Chief Peanut Butter Collagen Bars and Medjool dates to a food processor.

Blend until the mixture becomes sticky and starts to clump together.

Press firmly and evenly into the base of the lined tin.

Place in the fridge while you prepare the filling.

For The Peanut Butter Filling

Add the peanut butter, collagen powder, almond flour and sea salt to a bowl.

Mix until smooth, thick and evenly combined.

Spread the peanut butter filling over the chilled base and smooth the top with the back of a spoon or spatula.

Return to the fridge while you melt the chocolate.

For The Chocolate Topping

Melt the dark chocolate gently until smooth.

Pour over the peanut butter layer and spread evenly.

Finish with a little flaky sea salt if you like.

Refrigerate for around 1–2 hours, or until completely firm.

Slice with a warm sharp knife.

Collagen Note

I used dark chocolate collagen powder in the filling, but vanilla or unflavoured collagen would also work really well here.

Storage

Store in an airtight container in the fridge for around 5–7 days, or freeze individual pieces for up to 2–3 months.