Step 1

Line an 8x8 baking pan with parchment or waxed paper, with overhanging sides for easy removal.

Step 2

Place the protein cereal in a re-sealable bag. Use a kitchen mallet or a rolling pin to break up the cereal into smaller pieces. (You don't have to hit it hard, it breaks up easily).

Step 3

In a heatproof bowl set over a bowl of barely simmering water, combine the peanut butter, unsweetened chocolate, and oil, stirring until smooth and melted.

Step 4

Remove the pan from heat and stir in the vanilla extract and salt. Then add the sweetener and collagen and whisk vigorously until smooth.

Step 5

Add the protein crisps and hemp seeds and stir to coat.

Step 6

Press the mixture in the prepared baking pan as evenly as you can. Refrigerate until firm, about 1 hour. Cut into 16 bars.