Chocolate Quickie Bickies

With Peanut Butter Caramel

We know that we're not the only ones who've taken up some iso-baking during this time, and we're sure many of you have come across the same issue as we have - a lack of flour. Born out of necessity, these Chocolate Quickie Bickies are the flour-free treat you've been missing your whole life. So easy to throw together, you've probably got the ingredients waiting for you in the cupboard right now. The peanut butter caramel takes these simple treats into something special to savour.



1 & 3/4 cup Peanut Butter

1 free range, organic egg

1 tsp vanilla extract

Freeze dried raspberries or fresh raspberries

1 tbsp Coconut Oil

1 cup Coconut Sugar

Pinch of Pink Himalayan Crystal Salt

1 tbsp Maple Syrup


2 tbsp Collagen Hot Chocolate Latte

1. Preheat oven to 175ºC.

2. Combine Collagen Hot Chocolate and Coconut Oil in a mixing bowl.

3. Add 1 cup of peanut butter, 1 cup of coconut sugar and the egg, stir to combine.

4. Roll spoonfuls of mixture into mounts and place on a lined baking tray.

5. With the back of a spoon, put little divots in the centre of each biscuit.

6. Bake for 8-10 minutes.

7. Place on a wire rack to cool.

8. Meanwhile, make the peanut butter caramel bu heating the remaining peanut butter, maple, vanilla extract, and salt in a small pot until peanut butter is softened but not completely melted.

9. Dollop a teaspoon of peanut butter caramel into the centre of each biscuit.

10. Top with either freeze dried raspberries, fresh raspberries, or both!

Makes 8-10


Collagen Hot Chocolate

Collagen Hot Chocolate


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