Collagen Almond Butter Cups (low carb, gluten-free, keto, paleo, dairy free)

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This recipe came to me one Sunday afternoon when I wanted to make something sweet for Conor to have for dessert.  I wanted to be able to give him something familiar but without the added junk. He’d been loving Justin’s peanut butter cups (my mom brings one every time she stops by!) and those are pretty good as far as clean ingredients go – but I thought I could up the nutrient density and reduce the sugar even more!

I knew using super dark chocolate and coconut oil would create a great “shell” once cooled. And I knew that using the parchment paper mini muffin liners would give the familiar ridges of peanut butter cups.  Appearance matters! We eat with our eyes first – kids even more so!

Plus, dark chocolate is naturally low in sugar and dairy and the coconut oil is filled with medium chain triglycerides (MCTs) and lauric acid that are both great for growing (and grown) brain development!

Once I started making the almond butter filling (peanut butter or sunbutter would work great, too – I just like the taste of almond butter better!), I realized that I could easily stir in some of the grass-fed collagen peptides from Trader Joe’s for added nutrients, protein and staying power – flavor, unaffected!

The result is a delicious treat that checks all the boxes – protein, fat and fiber! Try this recipe out and reap the benefits of collagen and coconut oil while feeling like you are indulging a bit!

Collagen Almond Butter Cups

  • Servings: 12-15
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A 5 ingredient Treat that gives you a boost of collagen and quality fat

Chocolate Shell Ingredients

  • 3.5 ounces dark chocolate (85% or greater, I like Lindt or Lily’s)
  • 2 tbsp. coconut oil
  • 2 drops stevia, optional

Almond Butter Filling

  • 1/3 cup almond butter, creamy
  • 2 tbsp. coconut oil
  • ½ tsp. vanilla extract
  • 2 scoops grass-fed collagen peptides, unflavored
  • 2 drops stevia extract, optional

Directions

  1. Line a mini muffin tin with parchment wrappers and place on rimmed baking sheet.
  2. In a double boiler (small sauce pan with 2 inches of water with a glass bowl on top), melt the chocolate and coconut oil. Alternatively, in a microwave safe bowl, melt the chocolate and coconut oil in the microwave in 30 second increments, stirring each time until completely melted.
  3. Add almond butter and coconut oil to microwave safe bowl. Microwave for 1 minute until it can be easily stirred together. Add vanilla extract and collagen and stir to combine.
  4. Add about ½ tsp of chocolate sauce to the bottom of each muffin wrapper. Allow to cool for 30 seconds. Using a spoon or a brush, coat the insides of the liner toward the top.
  5. Freeze for at least 10 minutes until set.
  6. Remove from freezer and place ½ tsp of almond butter mixture into the center of each muffin liner. Top each with remaining chocolate sauce until almond butter is fully covered and muffin liner is almost full.
  7. Return to freezer to set.
  8. Enjoy!

TIP: Store refrigerated or in freezer as the chocolate will soften/melt if left out!