Cake Batter Collagen Protein Bar Recipe
Serves: 6 bars
These nutrient-dense bites feature concentrated protein from grassfed collagen as well as healthy fats from coconut butter. To up the sweetness factor, you can dip the chilled bars in melted chocolate... yum!
  • ½ cup coconut butter, available here or here
  • ¼ cup + 1 Tbs. grassfed collagen, also known as collagen hydrolysate (not gelatin), available here
  • 1 Tbs. honey or maple syrup
  • 1 Tbs. coconut oil
  • ½ tsp. vanilla extract or ⅛ tsp. pure vanilla bean powder, available here
  • Pinch of salt
  1. The coconut butter should be soft enough to stir. Like coconut oil, the consistency of coconut butter varies with the room temperature. If it is solid, I recommend placing the jar in a pan of hot water, allowing the water to come halfway up the sides of the jar. Sit for 5 minutes to soften, then stir until creamy.
  2. Line a baking sheet with unbleached parchment paper or have ready a silicon mold such as this one.
  3. Note on the sweetener: depending on what sweetener you use, the consistency of the bars will vary slightly. If you use stevia, for example, the batter may be too liquid to create a free-form square on the parchment paper. You may need to divide the mixture into the wells of a silicone mold, then chill.
  4. In a bowl, combine the coconut butter and collagen. Add the honey. When the honey is added, the mixture will become slightly crumbly.
  5. Add the coconut oil, which will help "pull together" the mixture. If necessary, add another teaspoon or two of coconut oil.
  6. Add the vanilla and a pinch of salt.
  7. Transfer the mixture to the baking sheet and form into a square with your hands. Score the square with a knife to create small bars. Chill in the fridge until firm, about 30 minutes. Then cut into bars along the scored marks.
  8. Store in an airtight container in the fridge. If desired, let soften slightly at room temperature before eating.
Recipe by Empowered Sustenance at