Berry Collagen Protein Bars
- 6 Tbsp 6 Tbsp 6 Tbsp Coconut Flour
- .75 cup .75 cup .75 cup Collagen
- .25 cup .25 cup .25 cup Coconut, shredded
- .25 cup .25 cup .25 cup Blueberries, can substitute 1/4 cup dried berries for a longer shelf life
- .5 cup .5 cup .5 cup Coconut Butter, Organic
- 1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure, optional for chocolate icing
- 0.25 cup 0.25 cup 0.25 cup Coconut Cream
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- .5 tsp .5 tsp .5 tsp Sea Salt
- .25 cup .25 cup .25 cup Coconut Oil, Organic, optional for chocolate icing
- .25 cup .25 cup .25 cup Cacao Powder, Raw, optional for chocolate icing, can sub carob powder for AIP
- Mix all ingredients together by hand in a bowl. It may take a bit of stirring before the dough comes together.
- Form into 8 equal bars. I used a silicon mold to make my bars all the same size, but you can also shape the bars by hand.
- Place the formed bars in refrigerator for 30 minutes to set. Once they're set, remove the bars from the silicon mold or the baking dish. At this point, you can choose if you'd like to make the chocolate icing, (recipe below in the notes section) or leave plain.
- The bars tend to have the best texture at room temperature, but you can also store in the fridge for a longer shelf-life.
Optional: for the chocolate icing, melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup. Dip bottom half of each bar in the chocolate icing. Use a piping bag or a ziploc with a small hole cut in the tip to drizzle chocolate on top of the bars. Place bars on waxed paper in the refrigerator to set. Note: These bars are also delicious dipped in 80% dark chocolate and eaten as a low sugar dessert!
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