No-Bake Gingerbread & Chocolate Collagen Bars
- 1-? cups pitted dates
- ¼ cup boiling water
- 2 Tbsp. blackstrap molasses (or fancy molasses)
- ½ cup cashew butter
- 1 tsp. vanilla extract
- ? cup coconut flour (or more if needed)
- 2-4 scoops Codeage Hydrolyzed Multi Collagen Peptides
- 1 tsp. ground ginger
- ½ tsp. cinnamon
- ¼ tsp. sea salt
- ¼ tsp. nutmeg
- ? tsp. ground cloves
- ¼ cup dark chocolate chips
- 1 Tbsp. coconut oil
Optional: maple flakes for topping
- In heat-safe glass dish, combine dates and boiling water. Cover and steam for 5-10 minutes. Alternatively, soak dates overnight.
- Line bread pan or 8x8 baking pan with parchment paper.
- In food processor, blend dates with water, molasses, cashew butter and vanilla until smooth. Scrape down sides if necessary.
- In food processor, pulse coconut flour, collagen powder, salt and spices until blended. (Note: Mixture should be slightly crumbly. Add more coconut flour, if necessary.)
- Press mixture into prepared pan.
- In double boiler or microwave, melt chocolate and coconut oil. (Note: If using microwave, melt in increments of 30-45 seconds until melted.)
- Top gingerbread mixture with chocolate. Refrigerate for 1 hour until set. Cut into 10 bars.
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