I love prepping desserts ahead of time, and this time I made these little lemon and coconut collagen bars — even though I’m not usually a fan of energy bites. They always seem a little too dry for me, and I’m not a fan of that oat-y texture. These are completely different. The cashews and dates give them a deliciously caramel-like texture, while the lemon makes them extra fresh and zesty. And the collagen adds a little extra protein, too. Nothing but wins 🍋
Ingredients
- 1½ cups cashews
- 1 cup fresh Medjool dates
- ⅓ cup @dailyspoon.stories marine collagen
- Juice of ½ a large lemon
- Zest of 1 lemon
Cooking Instructions
- Blend everything together in a food processor, shape into balls and coat with shredded coconut.
Important:
For the best flavour and to avoid bitterness, use good-quality lemons with a thick peel. Thin-skinned lemons can often be more bitter and have a weaker lemon flavour.
** For the best taste, it’s important to use unflavoured collagen — ours works perfectly. It’s marine collagen from wild-caught sources, with no added flavour.
