1/2 cup cashew butter*
1–2 Tbsp. pure maple syrup
1/2 tsp. vanilla
1/2 cup collagen peptides
1/4 tsp. sea salt
1/2 cup dark chocolate chips
1/2 tsp. coconut oil
Unsweetened, shredded coconut
Line a baking sheet with parchment paper.
Make the filling: add all filling ingredients to a bowl and stir until well combined.
Roll the dough into balls, about 1 tablespoon in size (making about 12 bites). Place them on the prepared baking sheet.
Put the baking sheet into the freezer until firm.
Make the coating: melt chocolate and coconut oil in a double boiler over low heat, stirring frequently.
Remove filling from the freezer and dip into melted chocolate, coating completely. Place dipped balls on parchment paper.
Optional: sprinkle with shredded coconut and top with single cashew before chocolate sets.
Store in the fridge or freezer.
*You can use any variety of nut or seed butter and any topping you want too!
Here are a few of our other favorites:
Almond butter with coconut and almond toppings.
Sunflower seed butter with chopped dried fruit toppings.
Peanut butter with a light dusting of cacao powder.