A delicious recipe using our Grass-Fed Collagen.



9-10 dates (pitted)

2/3 cup unsweetened shredded coconut

1/2 to 2/3 cup salted roasted cashews (or other nut of choice)

1/4 cup coconut flour

4 heaping tablespoons (4 scoops) Grass-Fed Collagen Peptides

2-4 tablespoons almond butter (no stir)

1 tablespoon maple syrup or honey

1 teaspoon vanilla

1/2 teaspoon cinnamon


Preheat oven to 350F.

Toss 2/3 of shredded coconut in cinnamon. Spread evenly on a baking tray.

Place in oven for about 5 minutes or until toasted.

Next place your dates, 1/2 cup of toasted coconut, and nuts in a food processor and blend until a batter is formed.

Pour into a bowl and add in your maple syrup, almond butter, coconut flour, collagen and vanilla. Add 2 tablespoons of almond butter at a time until the batter is at nice consistency to mix, and mix everything well.

Roll into 16 – 18 small golf size ball bites/balls.

Place on cookie tray or serving dish and set aside.

Now take 1/4 cup left of your toasted coconut and the 2-3 tbsp of un-toasted coconut and place them in the food processor. Pulse until finely shredded.

Roll each ball in the shredded coconut mix. Add a little honey or maple syrup if it’s not sticking.

Place back on tray and stick in fridge to chill for 30 minutes.

Remove and place in ziplock back or container for storage.





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