These chewy cinnamon raisin collagen protein bars are made without any added sugar. They’re naturally sweetened with raisins and dried coconut and make a delicious snack on the go for adults and kids!
The one food I’m sure to eat every single day is Further Foods Collagen Peptides code ALAENA for 15% off (previously I was using Vital Proteins). 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 collagen 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).
Cinnamon Raisin Protein Bars
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 9 squares 1x
Scale
Ingredients
- 1 cup plump raisins
- 3/4 cup unsweetened coconut flakes
- 1/2 cup Zocalo sweet potato flour
- 6 tablespoons Further Foods Unflavored Collagen Peptides
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil
- 1 tablespoon water
Instructions
- In a food processor, combine the raisins, coconut, sweet potato flour, collagen, cinnamon and sea salt until a fine and moist crumble forms.
- 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.
- 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.
Nutrition
- Serving Size: 1 square
39 Responses
Could we sub cassava flour!
Yes – the texture may be slightly different but it should work! Cassava also has a different flavor than sweet potato flour, which is sweeter than cassava. If you try it, please come back here and let everyone know how it went! Thanks!
I tried these with cassava flour instead of sweet potato flour — worked great in my opinion! 🙂 Delish!
So glad to hear it works with that sub – I try to make my recipes as flexible as possible!
Oh these look so scrumptious!! Just got in my first order of collagen!
No SP flour on hand, I shall experiment with others and report back, but I definitely want to get some!
Hi! How much water do we add?
1 tablespoon – it got cut off from the recipe but I just added it back in!
could I use cooked sweet potato and leave out the liquids?
I’m not sure since I didn’t create the recipe that way but I can only imagine it would be a sloppy mess and not hold together well! The coconut oil helps everything hold together.
These look delicious! I’m always looking for easy portable snacks and these fit the bill! Can’t wait to try!
Let me know what you think, Christina! Thanks!
Any substitutes for the raisins. I’m low fodmap as well and can’t have cranberries either. These look delish!
Any dried fruit that is acceptable on a low fodmap diet should work! I’m not super familiar with low fodmap, so I can’t advise from experience.
Hi Alaena, sounds like you are enjoying loads of histamine foods these days? You have obviously done some significant healing. Do you still need to watch your histamine foods at all? Looking for some inspiration to overcome my histamine intolerance ?Jacqui
Yes, I have reintroduced most high histamine foods but I still have to be careful with kombucha and fermented beverages. I can do some sauerkraut but I can’t eat tons of sauerkraut on top of smoked salmon with a glass of wine. That would still be too much for me, but a huge improvement from where I was a couple years ago!
Need a sub for collagen. Don’t have any & don’t plan to buy. Thanks for all your amazing recipes. They make eating more fun. Thanks!
You can either leave it out or use another protein powder!
Just made these with coconut flour, didn’t have sweet potato flour so we shall see how they come out…I’ve been looking for a way to use my collagen…
thank you!
Oh please let me know how the coconut flour sub does – it does absorb more moisture than sweet potato (about 4x as much) – did you use an equal amount?
How did the coconut flour go?
Did you like these with coconut flour?
I haven’t tried them that way!
I do not have a food processor. Could I use my Blendtec blender?
Thank you!
Mary
Yes I would use the Pulse function on the blender so you don’t over process though!
Thank you!
Could I use Palm oil in place of coconut oil? I try to limit how much coconut I use.
I wouldn’t use red palm oil because of the taste but palm oil should be fine.
Any substitute for coconut since I think I’m allergic to coconut. Would slivered tigernuts do?
Yes it should hold together!
This recipe looks great!
I guess I’m the substitution queen here again though. Could I use plantain flour instead of sweet potato flour? If not, I may just try the cassava like another reader mentioned. (My pantry is currently stocked w cassava, tiger nut, coconut, & plantain, so if I buy another flour I’m pretty sure my hubs is going to get rid of me quietly).
Yes you can use plantain flour! I find it pretty similar to sweet potato flour. The taste isn’t as sweet though so you may want to add a little honey or extra cinnamon to counteract that.
If I wanted to make this recipe more sturdy, i.e. not melt when left out, how would I go about doing that? Would I add in more flour? Agar powder? Would I then take out some of the shredded coconut if I’m using more flour? Thank you!
SO excited to see a recipe using sweet potato flour! I cannot tolerate tigernut or cassava flour and have to limit using almond flour. I also have green banana flour, which is a nice alternative to plantains and plantain flour. I’m going to make these today. Thank you for the inspiration!
Love all of your recipes and thank you for introducing me to sweet potato flour!
I’m allergic to coconut and don’t do well with nuts/seeds. What could I replace for the coconut flakes?
Just made these – very good! Any suggestions to make them less crumbly? Have you tried baking them?
They should firm up the longer they’re in the fridge! I have not tried baking 🙂
Made this recipe again today – even better – thanks for dreaming this up!!
In regards to the question about the cassava flour substitution, that is dangerous, because cassava flour can be poisonous if eaten raw. It must be cooked.
Cassava on its own eaten raw can be dangerous – but that is not true for the flour. Thank you for your concern!