Cake Batter Collagen Bites

Collagen Cake bars

If you’re vegetarian or vegan we have made a version just for you, so if you’re not interested in the marine collagen version scroll down

Ingredients
  • 1/2 cup coconut butter (Biona Coconut Bliss)collagen cake bite
  • 1/4 cup Collagen Powder (Higher Nature Collaflex Marine Collagen)
  • 1 Tbs. honey or alternate sweetener
  • 1 Tbs. coconut oil
  • 1/2 tsp. vanilla extract
  • Pinch of salt
Instructions

The coconut butter should be soft enough to stir.If solid allow jar to sit for 5 minutes in a bowl of hot water to soften, then stir until creamy.

Line a plate or tray with baking paper. We used a silicone mould

Depending on what sweetener you use, the consistency of the bars will vary slightly. If you use stevia, for example, the batter may be too liquid to create a free-form square on the baking paper and you may need to use a mould.

In a bowl, combine the coconut butter and collagen.

Add the honey. This may make the mixture slightly crumbly so add the coconut oil, which will help “pull together” the mixture.

If necessary, add another teaspoon or two of coconut oil.

Add the vanilla and a pinch of salt.

Transfer the mixture to the baking sheet and form into a square with your hands. Score the square with a knife to create small bars or transfer to mould.

Chill in the fridge until firm, about 30 minutes.

Store in an airtight container in the fridge. If desired, let soften slightly at room temperature before eating

Recipe found on: empoweredsustenance.com

Tangy Vegan Coconut Bites

We used Baobab powder as it is naturally high in vitamin C which is fantastic for the collagen in your skin. You can use raw cacao powder, dessicated coconut, chocolate chips… actually anything cakey to replace the baobab.

Ingredients
  • 1/2 cup coconut butter (Biona Coconut Bliss)Baobab cake bites
  • 1/4 cup Aduna baobab powder
  • 1 Tbs. Agave Syrup or alternate sweetener
  • 1 Tbs. coconut oil
  • 1/2 tsp. vanilla extract
  • Pinch of salt
Instructions

The coconut butter should be soft enough to stir. If solid allow jar to sit for 5 minutes in a bowl of hot water to soften, then stir until creamy.

Line a plate or tray with baking paper. We used a silicone mould instead.

Depending on what sweetener you use, the consistency of the bars will vary slightly. If you use stevia, for example, the batter may be too liquid to create a free-form square on the baking paper and you may need to use a mould.

In a bowl, combine the coconut butter and baobab powder.

Add the agave syrup. This may make the mixture slightly crumbly so add the coconut oil, which will help “pull together” the mixture.

If necessary, add another teaspoon or two of coconut oil.

Add the vanilla and a pinch of salt.

Transfer the mixture to the baking sheet and form into a square with your hands. Score the square with a knife to create small bars or transfer to mould.

Chill in the fridge until firm, about 30 minutes.

Store in an airtight container in the fridge. If desired, let soften slightly at room temperature before eating

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