Cinnamon Raisin Protein Bars – with Healing Collagen! (AIP/Paleo)

Collagen Protein Bars

 

The one food I’m sure to eat every single day is Vital Proteins Collagen Peptides.
I will buy 3 to 4 canisters at a time because I get anxious if I’m running low. Having a convenient protein option when you have food allergies is KEY. Protein keeps me from being hangry. I know the Paleo community is all about the fat but for me protein + veggies = life sustained.

 

My favorite way to use Vital Proteins Collagen Peptides right now is in my Pineapple+ Grapefruit Digestive Tonic recipe. I made it this weekend with the addition of strawberries and cucumber. So dang refreshing. As I type this, I’m excited to go to bed so I can wake up for that delicious drink. It’s so full of fiber and it really fills my tummy (known to be an insatiable bottomless pit, quite frankly.)

 

I’ve also added it to my Cranberry Fig Collagen Protein Bars and a whole bunch of smoothies like my Pina Colada Smoothie Bowl. Collagen definitely does what its purported to do… and I can’t say that about most supplements. I find most supplements to be a waste but this stuff has been in my daily rotation for over a year and a half. I really amped it up during pregnancy and with breastfeeding the extra hit of protein is helpful for my supply.

 

These Cinnamon Raisin Protein Bars are another great way to get your gut-healing goodies in. I love all the Paleo energy ball recipes out there but a lot of them use dates, and I’ve been keeping my sugar/treat intake lower recently.

 

These Protein Bars are also nut-free so they make the perfect school snack for your kids (just make sure they stay cool)

6 reviews

Cinnamon Raisin Protein Bars

Prep Time 00:10 Cook Time 00:00 Serves 9 squares

Ingredients

Directions

  1. In a food processor, combine the raisins, coconut, sweet potato flour, collagen, cinnamon and sea salt until a fine and moist crumble forms.
  2. Add in the coconut oil and process for 1 to 2 minutes until you achieve a dense mixture that sticks together. Add in water and process to help smooth the ingredients.
  3. Press mixture evenly into a 4"x6" parchment-lined glass dish. Refrigerate for 1 to 2 hours until solidified. Slice into squares using a sharp knife. Best stored and served from refrigerator.