Description
These collagen gingerbread bites are basically gingerbread truffles in bar form. They have a soft, chewy gingerbread flavored filling and a dark chocolate coating. These bars are high in protein, low in sugar, Paleo friendly and dairy free.
Ingredients
Scale
Filling
- 1 oz cacao butter
- 1/2 cup almond butter (unsweetened, unsalted)
- 2 Tbsp Manuka honey
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 1/2 cup collagen peptides
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
Coating
- 4-5 oz dark chocolate
- flaked sea salt (optional)
Instructions
- Make the filling: Place cacao butter in a small sauce pan and melt on the stove top, over low heat.
- Once fully melted, remove the pan from the stove top and add in the almond butter, honey, molasses and vanilla. Stir until smooth.
- In a medium-sized mixing bowl, combine all dry ingredients: collagen, ginger, cinnamon, nutmeg and salt.
- Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
- Line an 8" x 4" loaf pan with foil and pour the filling into the pan. Use the spatula to spread the filling to the edges and smooth out the top.
- Place the filling in the freezer for at least 30 minutes to set.
- Make the Coating: Melt the dark chocolate on the stove top, over low heat.
- Remove the filling from the freezer and cut into pieces (I cut into 18 square pieces). Dip the fillings into the dark chocolate, coating them completely. Set them on a sheet of parchment paper for the chocolate to set.
- After all of the truffles have been dipped, drizzle the remaining chocolate over the top and add a pinch of flaked sea salt. (I poured the leftover chocolate into a small plastic bag, cut a hole in the end and piped it over each chocolate bite.)
- Store in fridge or freezer.