Place all ingredients into bowl and mix well. Place into silicon 9 x 5'' loaf pan. If you don't have a silicon baking pan, use any 9 x 5'' pan and line with parchment paper. Cover with parchment paper/large Ziploc bag and use a glass to roll flat. 

Combine chocolate and coconut oil in microwave safe bowl. Microwave in 30 second intervals, (to prevent burning the chocolate) until melted. Stir between each 30 second set. Using a spoon, drizzle melted chocolate over protein bars. Place in freezer. When hardened, remove from freezer and cut into bars. Place back in freezer until ready to consume. 

Note: Depending on the consistency of the nut butter, your mixture may come out more dry or too wet. If too wet, add more collagen powder, 1 Tbsp at a time until desired consistency is met. You may also chop up a handful of nuts for more texture! If too dry, consider adding 1 Tbsp of water, more honey, or more coconut oil to achieve the desired consistency.