This week we made lemon blueberry collagen bites that taste like blueberry muffins! These are grain free, dairy free, and can easily be made vegan by using a plant protein powder instead of collagen. Brian says this is his new favorite recipe which is saying something since he almost always requests my snickerdoodle bites. We have so many flavors on our blog because we make a couple batches every week. It's just so much less expensive than buying protein bars at the store! It doesn't take much time either. The main reason we always have protein bites on hand is because we are a busy family with school, sports, work, etc. It's convenient to grab a couple healthy bites when we just need a little something in our tummies!
Prep Time: 10 minutes | Total Time: 10 minutes | Yields: about 16 bite sized protein balls
- 1 cup raw cashews
- 1 meyer lemon, zest and juice
- 1/4 tsp pure almond extract
- 3/4 cup almond or coconut flour (could use oat flour if not strictly grain free)
- 1 scoop collagen (substitute with a vanilla flavored plant protein powder if vegan)
- dash of salt
- 1 TBSP granulated sweetener of choice (we use coconut sugar)
- 1/2 cup dried blueberries
- Turn the cashews into butter by blending the cashews in a food processor for 30 seconds at a time, stopping to scrap the sides. This only takes a few minutes! Once the cashews have been blended into a creamy and smooth butter texture, scrap the cashew butter out of the blender and place in a medium mixing bowl. Note: you can use store-bought cashew butter and skip this step if you don't want to make it yourself.
- Zest a lemon into the bowl then add the juice from the lemon. Add almond extract and stir zest, juice, and extract into the cashew butter.
- In a small bowl, mix flour, collagen, salt, sugar, and dried blueberries together.
- Dump the dry ingredients into the wet ingredients and stir together until combined.
- Form dough into balls and place in a container. Refrigerate for 30 minutes to set. -Enjoy!
- Store in the refrigerator for up to 1 week.