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Collagen Easter Recipes
Mar
COCONUT COLLAGEN EASTER EGG RECIPE
As Easter hops closer, it’s hard to resist the siren call of those colourful displays packed with Easter eggs and chocolate galore at every turn in the stores. But let’s be real, the aftermath of indulging can sometimes leave us feeling less than our best and we find ourselves battling with chocolate hangovers.
Introducing our latest obsession: Coconut Collagen Easter Eggs. They’re a healthier twist on traditional Easter eggs and the best part? They’re packed with a Collagen boost making them good for the soul and even greater for your body!
Ingredients
- 180g unsweetened desiccated coconut
- 20g (2 Scoops) Unlimited Health Hydrolyzed Collagen Powder
- 60g cashew butter
- 60g coconut oil, melted
- 60ml maple syrup
- 1 tsp vanilla extract
- 250g dark chocolate of choice, finely chopped for coating
- Rose Petals, Toasted Coconut Flakes for decorating
Directions
- Mix together coconut and collagen in a large bowl.
- Whisk together the cashew butter, coconut oil, maple syrup and vanilla extract in a large bowl.
- Add the coconut and Unlimited Health Collagen to the wet ingredients and mix well to combine.
- Press mixture into a silicone egg mould, packing the mixture down tightly.
- Place into the deep freeze to firm up for 30 minutes.
- Melt chocolate in a microwave safe jug or bowl using 30 second increments to prevent the chocolate burning or cooking.
- One at a time, place a coconut egg into the chocolate, spoon chocolate over the top, life up with a spoon, transfer to a fork, tap off excess chocolate, and place onto a baking paper lined tray.
- Sprinkle with rose petals or coconut flakes if desired.
- Store coated eggs in the fridge for up to two weeks. Best removed from the fridge 10 minutes before serving for the most delicious soft, slightly chewy, coconutty texture!
HEALTHY CHOCOLATE COLLAGEN HOT CROSS BUNS
Healthy Chocolate Hot Cross Buns! For a sinfully delicious, healthy Easter treat, these Chocolate Hot Cross Buns taste so amazing you’ll be making them all year round!
With just 5 main ingredients, this recipe uses wholemeal flour and greek yoghurt for the dough so no need for yeast and waiting for the dough to rise. Plus cacao, dark chop chips and coconut sugar for sweetness.
This is recipe is really quick and easy and is a healthier option than store bought hot cross buns which are usually packed with unhealthy fats and sugar.
INGREDIENTS
- 2 cups wholemeal raising flour
- 20g (2 Scoops) Unlimited Health Hydrolyzed Collagen Powder
- 4 tbsp cacao powder
- 1 cup dark chocolate chips
- 1 cup coconut sugar
- 1 & 1/2 cups Greek yoghurt
- 1/4 cup plain wholemeal flour
- 1/4 cup white flour
- 3 tbsp water
Instructions
- Preheat oven to 200C and line a round cake tin with baking paper.
- In a large bowl combine wholemeal self raising flour, Unlimited Health Collagen, cacao powder, choc chips and coconut sugar mix until well combined. Add the greek yoghurt and slowly mix together.
- Once combined, place on a flour coated benchtop and knead about 10 times over, be careful to not over mix as it will become too sticky.
- Cut into 8 even slices and then roll each slice into a ball shape.
- Start with 1 roll in the middle and then place all the other rolls around closely until your tin is full of your dough.
- To make the cross shape mix 1/4 cup white flour and 3 tablespoons of water. Mix well until there are no lumps. Place this mix in a zip lock bag and cut a small piece of the end to make a piping bag. Slowly create the cross shape on top of your hot cross buns.
- Bake in the oven for 20-25 minutes.
- Serve best when hot. One bun is one serve.
Enjoy! Remember to add our Gut-Healing Capsules to your basket to prepare for the ultimate Easter table!
