Full flavoured energy bars packed with collagen, coconut and nuts are a brilliant Paleo snack to have on hand. These are biscuit-like without being crumbly. They’re a little sweet, without spiking insulin, and they’re deliciously dotted with crushed hazelnuts. Go get baking!
Paleo Energy Bars with Collagen
Looking for the recipe? Scroll all the way down.
This recipe makes 12 energy bars, and each one provides a good dose of healthy fat and easily-absorbed collagen. They’re ideal for lunch boxes. Fiorenzo takes one to work for a mid-morning snack. He’s working manually, so he needs a healthy top-up that isn’t difficult to eat – no containers to open, no cutlery, not even a banana skin to throw away. He just pops one of these into a plastic lidded container and he’s right to go. You know the sets of lidded containers that you get from Ikea? The small rectangular one is the perfect fit.
Personally, I find one of these is great if I’ve skipped breakfast, but need a little something before lunch. Tuning in to the signals of real hunger, as opposed to eating just because it’s mealtime is an easy way to experiment with Intermittent Fasting. Often now, I’m not ready to tuck into food as soon as I wake up. I just have a long black coffee and wait for WHEN: When Hunger Naturally Ensues. If I get up around 7am, that usually happens around 10.30. An energy bar hits the spot, and the slow-release fuel keeps me going until lunchtime.
Sweet without the Insulin Spike
I’m a big fan of Collagen as a supplement. It’s so good, and I find when I take it regularly I notice and feel the difference. It’s especially good for spring and summer when you’re more likely to be wanting a smoothie instead of a steaming bowl of broth. But it isn’t cheap at the best of times, and when importing from the United States to Italy, doubly so. Nutritional supplements get held up at the Customs Office. A pile of forms needs to be filled out, returned and processed. It all takes time. And then Customs Duties have to be paid. So when the courier finally arrives, the fat tub of Primal Kitchen Collagen Fuel is treated like gold. Needless to say, when trialing this recipe, I made them without the added Fuel until I had the consistency just right.
When I nailed it – golden, a bit of crunch, but not crumbly – I added the Collagen Fuel. Oh! Shock! They were so sweet, so beyond what we’re used to. So of course I studied the label to find out what had tipped my energy bars over the edge. It turns it was something I’d never heard of: Monk Fruit Extract. Monk Fruit – like stevia – is one of those naturally found sweeteners that is hundreds of times sweeter than cane sugar, yet doesn’t cause a blood sugar spikes. So you’ll find there’s no added sweetener in this recipe: the monk fruit in the Primal Kitchen Collagen Fuel makes them sweet enough.
Just remember to not over-process when you make up the dough. Add the hazelnuts last, and whiz only enough so that the mix holds together, but not so much that the hazelnuts turn to butter. Those little studs of crushed nut are so delightful.
Add a Scoop of Collagen
Real Simple Coconut Slice – About as easy as you can get, and yet decisively pleasing.
Strawberry Tapioca Cream – Smooth and slurpy like yoghut, and perfect for when you can’t have dairy.
Green Smoothie with Cinnamon Spiced Carrot and Collagen Peptides – Fabulous fuel for hot days.
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- 4 scoops Primal Kitchen Vanilla Coconut Collagen Fuel
- ¾ cup ground almonds
- 1 cup finely shredded coconut
- 1 cup cassava flour
- 1 teaspoon baking powder
- 100grams / 3.5oz soft coconut oil
- 1 egg
- 1 cup toasted hazelnuts
- 2 tablespoons water
- Preheat the oven to 180°C / 350°F. Line a 28cm/11inch x 20cm/8inch baking tray with parchment paper.
- Place the Vanilla Coconut Collagen Fuel, the ground almonds, shredded coconut, cassava flour and baking powder to the food processor. Whiz to combine.
- Add the soft coconut oil and whiz until the oil is well distributed. Turn of the motor, and crack in the egg. Whiz again to combine,.
- With the motor running, drop the hazelnuts down the hatch, then add the 2 tablespoons of water. Process just to the point where the dough starts holding together, so that small pieces of hazelnuts remain.
- Press into the slice tray and use a spatula to score 12 bars.
- Bake for 30 minutes. Allow to cool, slice through and store in an airtight tin or jar.