Carob-Coconut-Collagen Cups

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Looking to satisfy that sweet tooth without the sugar headache? These Carob-Coconut-Collagen cups are perfect! NO SUGAR added. Plus they contain a scoop of further food collagen and MCT oil, which both have a ton of health benefits! The beauty of using carob as opposed to chocolate is that carob is naturally sweet and still has a ton of benefits like magnesium, potassium and iron. It also contains Gallic acid, a natural antibacterial and antiviral. AND it’s caffeine free meaning it won’t keep you up if you eat it late at night. Don’t get me wrong, I love chocolate, but it’s good to switch things up for your body’s sake. I added some vanilla drops to the carob for extra sweetness but you can omit.

Further Food Nutritionist Commentary:

As long as its unsweetened, in comparison to other types of milk, almond milk is lower in calories. Even though raw almonds are a good source of protein, almond milk is not, but is a good source of vitamin A and D and is naturally lactose free. It should be noted that it should be thought of as a good source of calcium, which is important for those with osteoporosis and optimum bone growth. Each 1 ounce serving of shredded coconut contains 128 calories, 0.9 g of protein, 14.5 g of carbohydrates and 7.8 g of fat, and 7.4 g of saturated fat. Both types of coconut are very high in saturated fat, with the unsweetened coconut providing 80% of the daily value (DV) and one ounce of sweetened coconut providing 37% DV per ounce. Keep note that a high consumption of saturated fat can increase risk for obesity, high cholesterol and heart disease.

By Nikki Nies, MS,RD, LD

Carob-Coconut-Collagen Cups

  • Prep Time: 15 minutes
  • Cook Time: n/a
  • Servings: 8

Ingredients

1 tablespoon coconut oil
3 tablespoons organic carob powder
1 tablespoons MCT oil
10 drops vanilla drops
1 tablespoon shredded coconut
1 tablespoon coconut flour
1 scoop further food collagen peptides
A few splashes of almond milk

Instructions

  1. Melt coconut oil in a bowl, add the carob powder, MCT oil, and vanilla drops, and mix until smooth.
  2. In a separate bowl, mix together the shredded coconut, coconut flour, and collagen peptides, using just enough almond milk to create a paste consistency.
  3. Make enough little disks with this mixture to have inside your cups.
  4. Use a muffin pan or something smaller if you want smaller cups, and pour half of the carob mixture evenly amongst the cups.
  5. Place the coconut disks on top of each of your cups, then top them with the rest of the carob. (optional: top with almonds!)
  6. Place in freezer for at least 25 minutes.
  7. Remove from freezer, pop the cups out, and enjoy! You can eat them as is, with ice cream or yogurt, spread some nut butter on top, etc!
Melt coconut oil in a bowl, add the carob powder, MCT oil, and vanilla drops, and mix until smooth. In a separate bowl, mix together the shredded coconut, coconut flour, and collagen peptides, using just enough almond milk to create a paste consistency. Make enough little disks with this mixture to have inside your cups. Use a muffin pan or something smaller if you want smaller cups, and pour half of the carob mixture evenly amongst the cups. Place the coconut disks on top of each of your cups, then top them with the rest of the carob. (optional: top with almonds!) Place in freezer for at least 25 minutes. Remove from freezer, pop the cups out, and enjoy! You can eat them as is, with ice cream or yogurt, spread some nut butter on top, etc!

Nutrition Information

Per Serving: Calories: 37; Total Fat: 3 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 14 mg; Potassium: 8 mg; Carbohydrate: 1g; Fiber: 1 g; Sugar: 0 g; Protein: 1 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 0%; Iron: 2%; Calcium: 1%

 

BE HEALTHY EVERY DAY WITH FURTHER FOOD COLLAGEN. LEARN MORE HERE.

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