So apparently there is this big debate as to whether or not vanilla is allowed: but this post from Sarah Ballantyne, also known as the paleomom, and author of “The” book on the autoimmune protocol says it is not. I tend to be a bit legalistic and really wanted to do things “by the book” this time around. As a result, I found some variations on the CEP collagen bars that I actually like much better than the original recipe, (each to his own, eh?) which is vanilla and referred to as “cake batter” flavored. I took a recipe that I was introduced to while at an AIP group meeting and remade them into other “flavors” to both avoid vanilla and in an effort to make things a little more exciting for me. For the original recipe, click here. But if you prefer things to be a little less “vanilla” then keep reading!
As a result of some experimentation, I came up with these 2 recipes as a definitely compliant alternative. I love that in the recipe, the proteins and carbohydrates are naturally balanced and it has a healthy dose of good fats. It has collagen, which is great for gut health and joints. It is also full of healthy coconut fat that is also good for gut, and much more! For your convenience, I have included some affiliate links to help you locate some items. For my full disclosure policy, click here.
“Key-Lime” Collagen bars
- Coconut butter – 1/2 cup
- 1/4 cup + 1 Tbs. grass-fed collagen protein, also known as collagen hydrolysate – (not gelatin). This brand is what I used and this brand is also highly recommended.
- Honey – 1 tbsp
- Coconut oil – 1 tbsp.
- Pinch of salt
- zest of one lime.
- juice of one lime
melt the coconut butter by placing the jar in very hot water for a few minutes until it is able to be stirred easily and poured into a measuring cup. Add this to a bowl, followed by the collagen powder. mix thoroughly, then add honey and mix thoroughly again. Add the coconut oil, either melted or slightly soft, and mix that in thoroughly as well. Zest the lime then mix again. Follow with the lime juice last, again mixing until it is well blended.
Take the batter and move it to a parchment paper lined baking dish and form it with your hands until it is a large, flat square. Score the square and place in the fridge for at least 30 minutes, or until the ingredients have reached solidity again. Cut all the way through and enjoy. Makes about 3 servings.
This recipe makes a more tart, lime-y bar but for a more sweet version, you could increase the honey content.
For “Lemon Cookie” collagen bars, follow the same recipe as above, replacing the lime for lemon.
I am so happy with this recipe, that I have decided I am going to develop multiple flavors fashioned after my favorite desserts..recipes coming soon! So if you want to make sure you don’t miss a thing, sign up for my newsletter at the top of the page. You will receive health articles, meal plans, offers, and more straight to your inbox. Feel free to leave a comment below or shoot me an email. I love hearing from my readers!