I’ve heard all about collagen, lately. If you’re into health and fitness, I’m sure you have, too. After reading about the mile-long list of benefits, I couldn’t help but give it a try, myself. And I am so impressed, that I want to share with you some of my favorite facts about collagen (plus, a yummy recipe):
It’s the most abundant protein in the body, providing vitality to our skin, hair, bones, tendons, cartilage, and more.
By providing hydration, it produces firmer and smoother skin with improved elasticity.
It promotes hair growth, by providing our bodies with some of the necessary amino acids to make keratin.
Collagen can improve joint movement and agility, as well as reduce joint pain, by increasing healthy cartilage.
Are you as stoked as I am, yet?
After convincing myself I needed collagen in my life ASAP, I received the most generous package from Primal Kitchen (my new favorite product line), which included Vanilla Coconut Collagen. Apparently the Lord heard my cry for collagen and sent it straight to my door. Thank you, Jesus, because it is so delicious. You can mix it with water, milk, or even coffee (in place of creamer). Eventually, I will attempt baking with it, too. (If you’ve baked with collagen, let me know how it worked in the comment section below!)
To hold you over ’til then, I made these yummy, little bites of chocolate and collagen. They’re a great afternoon pick-me-up or a sweet treat for after dinner!
My Favorite Products Used to Make This Recipe:
- 5 medjooled dates
- 2 tbs almond flour
- 2 tbs chia seeds
- 2 tbs flaxseed
- 2 tbs dark cocoa powder
- 4 tbs collagen powder
- 2 tbs almond butter
- 2 tbs water
- 1 tsp cinnamon
- Line a baking tray with parchment paper. Combine all ingredients in a food processor. Process for 1-2 minutes, or until the mixture begins to get sticky.
- Using a wet spoon and wet hands (to prevent sticking), scoop about 1 tbs of dough into your hands. Roll into a ball and place on the parchment paper. You should end up with about 10-11 bites.
- Cover with ceran wrap and place in the fridge for about 1 hour. Transfer to an airtight container and store in fridge.