Bourbon Balls Covered in Chocolate Protein

2 c crushed Nilla Wafers
1 1/2 c finely chopped, toasted pecans, separated
8 oz bittersweet chocolate, chopped
1/2 c heavy cream
1/4 c light corn syrup
1 t cinnamon
1/3 c bourbon
1/2 scoop Protein Essentials Chocolate Collagen Shake Powder

Combine crushed wafers and 1 c pecans in a large bowl, set aside. Place the chopped chocolate in a separate bowl, set aside.
In a small saucepan combine cream, corn syrup and cinnamon. Bring just to a boil over medium heat, stirring constantly. Pour the cream mixture over the chopped chocolate and whisk to blend the cream into the melting chocolate. Let cool briefly, then add in the bourbon.
Pour the chocolate mixture over the crumb mixture and stir well to combine. Place in the refrigerator to chill for 30-40 minutes.
Add 1/2 scoop Protein Essentials Chocolate Collagen Shake Powder and remaining pecans to low bowl or plate. Stir to combine.
Form the chocolate mixture into balls using a melon baller. Roll balls in the Protein Essentials Chocolate Collagen Shake Powder and nut combination. Arrange on parchment paper. Store in airtight container in a cool place for up to 1 week. Enjoy!

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Bourbon Balls Covered in Protein

 

 

Adapted from original recipe which appears on the Epicurious website here.

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Decadent Protein Mousse Single Serve

1 scoop Protein Essentials Chocolate Collagen Protein Shake
1 T organic peanut butter powder
1 T coconut butter
2-3 T almond milk
splash of vanilla

Add all the ingredients to a ramekin. Microwave for 20 seconds, stir like mad. Add more or less almond milk to achieve desired consistency. Take this up a notch by adding toppings; pistachios, granola, berries, diced apples, chocolate chips…….Enjoy! Approximately 23g protein and 233 calories.

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Stawberry & Blueberry Collagen Crumble

Filling:
2 c blueberries

2 c sliced strawberries

1 scoop Protein Essentials Hydrolyzed Collagen

1 T coconut sugar

zest & juice of 1/2 a lemon

zest & juice of 1/2 an orange

Crumble topping:

1 c almond meal

1/4 c coconut sugar

1/2 c cold butter, diced

1 scoop  Protein Essentials Hydrolyzed Collagen

1/2 c gluten free flour 

pinch of salt

Preheat oven to 375. Combine filling ingredients in medium bowl. Mix well. Pour into 8×11 baking dish. Set aside. In medium bowl add all crumble topping ingredients. Use a pastry knife or two forks to combine crumble until it forms large clumps. Drop the crumple gently onto the fruit mixture, covering as much of the fruit as possible. Bake for 20 minutes or until fruit juices are bubbling and topping is slightly firm. Serve with fruit slices, ice cream or whipped cream. Enjoy!