very berry brown butter protein crumble bars (Edit recipe)

very berry compote

1. follow my instructions for making very berry compote, by swapping the jam & fruits + doubling the batch.

crust & crumble

1. preheat oven to 350.
2. to a saucepan, add butter & melt over medium heat.
3. once starts to melt, lower temperature & cook for an additional 8-10 minutes to brown.
4. transfer fat to a bowl; allow to cool.
5. add both types of monk fruit, optional miso, vanilla extract, & maple extract to cooled melted butter; mix together using a hand mixer.
6. in a separate bowl, mix together almond flour, coconut flour, protein powder, baking powder, & salt.
7. mix liquid ingredients into dry ingredients.
8. refrigerate dough for ~30 minutes.
9. line a baking dish with parchment paper, then firmly press down ~⅔ crust into pan, then bake for ~10-12 minutes.
10. allow crust to cool for 10 minutes, then top with ~1.5 cups of the very berry compote (should have some remaining).
11. add remaining crust “crumble” on top of compote, then bake for 25-30 minutes.
12. allow bars to completely cool, then place in the fridge for at least 1-2 hours to set.
13. cut bars into squares.

white chocolate collagen icing

1. to make white chocolate collagen icing, start by melting white chocolate chips, then mix in collagen peptides, & water until reaches a nice drizzly consistency.
2. drizzle on top of each bar, then refrigerate to harden & enjoy!