Coconut Collagen Balls

Ingredients
❖ 9-10 dates (pitted)
❖ 2/3 cup unsweetened shredded coconut
❖ 1/2 to 2/3 cup salted roasted cashews (or other nut of choice)
❖ 1/4 cup coconut flour
❖ 4 heaping tablespoons (4 scoops) Grass-Fed Collagen Peptides
❖ 2-4 tablespoons almond butter (no stir)
❖ 1 tablespoon maple syrup or honey
❖ 1 teaspoon vanilla
❖ 1/2 teaspoon cinnamon

Instructions
✓ Preheat oven to 350F.
✓ Toss 2/3 of shredded coconut in cinnamon. Spread evenly on a baking tray.
✓ Place in oven for about 5 minutes or until toasted.
✓ Next place your dates, 1/2 cup of toasted coconut, and nuts in a food
processor and blend until a batter is formed.
✓ Pour into a bowl and add in your maple syrup, almond butter, coconut flour,
collagen and vanilla. Add 2 tablespoons of almond butter at a time until the
batter is at nice consistency to mix, and mix everything well.
✓ Roll into 16 – 18 small golf size ball bites/balls.
✓ Place on cookie tray or serving dish and set aside.
✓ Now take 1/4 cup left of your toasted coconut and the 2-3 tbsp of un-
toasted coconut and place them in the food processor. Pulse until finely
shredded.
✓ Roll each ball in the shredded coconut mix. Add a little honey or maple
syrup if it’s not sticking.
✓ Place back on tray and stick in fridge to chill for 30 minutes.
✓ Remove and place in ziplock back or container for storage.