A nutrient-dense, blood sugar balancing snack bite made from healthy fats and collagen protein. These cashew coconut collagen bites are only sweetened with one date and it’s completely optional.
Makes 15 bites
In a food processor, blend together the cashews, almonds and dates until small crumbles form.
Add the collagen, almond butter, coconut butter, cinnamon and vanilla. Pulse until ingredients come together and start to form a dough. This will take about 15-20 pulses. Careful not to over process or you’ll make nut butter.
Scoop a heaping tablespoon of the mixture and roll into a ball. Repeat with the rest of the mixture. You should end up with about 15 bites. Once formed you can roll in coconut flakes or hemp seeds, if desired. Store in an airtight container in the fridge for 2 weeks or freezer for a couple months.
Vegan option: Collagen is not vegan. You could make a protein ball by substituting a plant-based protein for the collagen but you will need more liquid. I’d start with 1-2 tablespoons of filtered water or plant milk. Increase 1 tablespoon at a time as needed.
Coconut butter is used in this recipe because stays solid at room temperature and keeps the balls formed better than coconut oil. You can sub coconut oil if you don’t have any coconut butter. Technically the balls aren’t as firm but it doesn’t matter much if you are storing them in the fridge or freezer.
If you want to keep these snack bites completely sugar-free you can replace the date with 2-4 drops of stevia.