Recipes
Recipes
Chocolate Coconut Energy Bites
by Dr. Kellyann
on Feb 14 2022
Check out these Low-sugar, Keto-friendly Chocolate Coconut Energy Bites! Just one bite will make you melt (plus, help melt off those stubborn pounds!). It’s also a tasty, guilt-free way to smash those candy cravings, while getting a burst of collagen for plump, dewy skin.
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein or 1 scoop of Dr. Kellyann's Bone Broth Protein in Chocolate
2 tbs cacao powder
1 tbs ground coconut
2 tbs coconut oil, melted
2 tbs almond butter
Directions:
Add all ingredients into a bowl and mix well using fork. Roll into balls. Optionally roll and coat balls with cacao powder or coconut flakes. Put in fridge for 30 minutes to form, then enjoy!
Recipes
by Dr. Kellyann
on Feb 03 2022
Prep time: 10 min • Cook time: 1 hr • Yield: 16-18 pieces
Ingredients
2 ½ pounds chicken wings
¼ cup ghee, melted
½ cup fresh lime juice (approximately 3-4 medium limes)
2 teaspoons lime zest (approximately 2 medium limes)
2 teaspoons minced garlic
2 tablespoons chipotle in adobo (about ½ tablespoon chipotle and 1 ½ tablespoons sauce)
½ teaspoon salt
1 teaspoon ground cumin
1 teaspoon coconut nectar
Directions
Preheat oven to 350 degrees F and place rack in the center of the oven.
Disjoint wings and cut into 3 pieces. Keep the tips for stock or discard.
Place wings on a sheet pan and season with salt and pepper.
Bake wings for approximately 45 minutes until they are starting to turn golden.
While wings are baking mix remaining ingredients in a glass bowl.
Remove wings from oven, and while still warm, place in the bowl of marinade and mix well to coat wings. Marinade for at least 30 minutes or up to one hour at room temperature.
Preheat broiler to low, return wings to sheet pan, and broil for about 7 minutes, turning once, until wings are golden brown. If you prefer to finish the wings on the grill, heat grill to medium high and grill turning as needed for about 7 – 10 minutes. When you first put the wings on the grill, they may flame. Quickly move wing to another area to avoid over charring.
Optionally, top with chopped cilantro and serve immediately.
Tips Chipotle in adobo is found in most grocery stores in the Hispanic section. It is a canned product containing chipotle chili peppers in a thick, rich sauce, adobo.
Notes Everyone’s taste for spicy hotness varies. If you want the wings hotter, use more chipotle in adobo. Taste the marinade as you mix it to adjust the heat.
Here’s a fun food fact: Chipotles are actually smoked jalapeño peppers. They impart a smoky, earthy spiciness to food. These jalapeño are not harvested until they turn very dark red and lose much of their moisture. They are then smoked in special smoker units for several days and stirred often allowing the smoke to penetrate the pepper.
At the end of the smoking process, the peppers have become brown and dried. At this point they can be used as they are, ground into a powder, or canned as chipotle in adobo which is a lightly seasoned sauce containing vinegar and paprika. Adobo is a Spanish word meaning marinade, sauce, or seasoning.
Recipes
by Dr. Kellyann
on Feb 03 2022
This recipe combines a light, tangy base, golden and sweet caramelized onions, and lots of freshly chopped herbs for a powerful (and flavorful) punch — without any of the preservatives, coloring, or fillers.
Plus, it features my French Onion Bone Broth, so there’s a little bit of gut love in each bite!
Just don’t leave it unattended for too long, because this one is going to go quick!
Prep time: 15 minutes • Yield: 4 to 6 servings • Portion: 1 protein, ¼ or less fat
Ingredients:
2 tablespoons ghee
2 large yellow onions, diced
2 garlic cloves, minced
2 cups paleo plain yogurt
1/2 cup paleo mayonnaise
1-2 packets French Onion Bone Broth
2 tbsp nutritional yeast (optional)
2 Tbs fresh chives, finely chopped (or 2 tsp of dried chives)
1 Tbs fresh parsley, finely chopped (or 1 tsp dried parsley)
1 Tbs lemon juice
Salt and pepper to taste
1/8 tsp cayenne (optional)
Chopped chives and parsley, for garnish (optional)
Directions:
Add the ghee and onions into a large skillet. Heat on low until the onions are nicely caramelized, stirring occasionally, about 30 minutes. Remove from heat.
Place the caramelized onions in a bowl and set aside (or in the refrigerator) to cool completely.
Once the onions are cooled, add all ingredients to a bowl and mix until well combined.
Combine garlic, yogurt, mayo, French Onion Bone Broth powder, nutritional yeast, chives, parsley, lemon juice, salt and pepper, and cayenne, and stir until smooth and creamy.
Place into a bowl with caramelized onions and mix well. Adjust seasonings if necessary.
Refrigerate for 1 hour.
Recipes
My Perfect Paleo Thanksgiving Menu
by Dr. Kellyann
on Nov 10 2021
I believe I finally have my Thanksgiving Day down to a science. I know it's going to be crazy busy, so I’ll start the day off with my meditation ritual, sitting quietly in gratitude.
(As I gently reminded you (wink) in recent posts, pouring from an empty cup is no good for anyone, and prioritizing pre-holiday self-care should be non-negotiable. So I’m taking my own advice.)
As for the menu, it’s going to be simple. I know what my family likes to eat, and I stick to their favorites — and basics — for the most part. Sure, there will be moments when pulling it all off seems impossible, and fear sets in that one, or two, side dishes are going to be cold when I serve them. But for the most part, when I sit down to enjoy that Thanksgiving meal with my family, I’ll be glad to have put in the hard work that made my family smile… and made me smile too.
Whatever your Thanksgiving ritual is, I hope you have a wonderful day... and always remember that nutritious food can be delicious food!
Here's what's on my menu this year...
Roast Turkey with Leeks and Apple
The key to this amazingly juicy roast turkey is stuffing it with leeks, carrots, green apple, and celery.
>>> Get the recipe here <<<
Mashed Cauliflower
Watching your carbs or on any of my plans? Mashed cauliflower is the perfect swap for high-carb mashed potatoes!
>>> Get the recipe here <<<
Thanksgiving Paleo Gravy
My go-to gravy is Paleo-friendly and of course contains my favorite food, bone broth! >>> Get the recipe here <<<
Grain-Free Stuffing
Yes, if you're gluten-free or grain-free, you can still enjoy stuffing! Check out this delicious recipe for your turkey’s favorite side dish, plus several other ways to use this yummy stuffing all year ‘round.
>>> Get the recipe here <<<
Roasted Winter Squash
Thanksgiving isn't Thanksgiving unless the smell of cinnamon and nutmeg is in the air. This roasted winter squash is the perfect nutrition powerhouse for these spices.
>>> Get the recipe here <<<
Cranberry Apple Sauce
Antioxidant-rich cranberries are a must-have for me at Thanksgiving and trust me when I say... this recipe is the best!
>>> Get the recipe here <<<
Paleo Pumpkin Pie
Today is not the day we want to skip dessert, but we can make this Thanksgiving favorite a little healthier.
>>> Get the recipe here <<<
Single-Serving Mug Cakes
Avoid the temptation of a whole pie, but still give your sweet tooth a treat. These mug cakes use healthy ingredients, are quick to prepare, and have all the flavors of the season.
Vanilla Latte Collagen Mug Cake
>>> Get the Vanilla Latte Collagen Mug Cake recipe here <<<
Apple Cinnamon Mug Cake
>>> Get the Apple Cinnamon Mug Cake recipe here <<<
Here's to an amazing Thanksgiving! I’m so grateful for YOU!
Saluti!
Recipes
by Dr. Kellyann
on Nov 10 2021
The convenience of mug cakes can't be beaten! Here's a delicious apple-cinnamon version you can use for breakfast or for a fabulous single-serving dessert.
Scroll down for Dr. Kellyann diet/program compatibility.
Prep time: 5 min • Cook time: 2 1/2 min • Yield: 1 serving
Ingredients
1/4 cup almond flour
1/4 cup unsweetened applesauce
1 egg
1 packet Dr. Kellyann Vanilla Almond Collagen Shake or 1 scoop Dr. Kellyann Vanilla Bone Broth Protein (or 15 to 25 grams of high-quality vanilla collagen protein powder)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
Coconut oil or cooking spray
Directions
In a small bowl, combine the flour, applesauce, egg, collagen powder, cinnamon, and baking powder. Spray a large coffee mug with coconut oil. Pour in the batter. Microwave on high for about 2 1/2 minutes. The cake will rise in the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. Caution: The mug will be extremely hot.
Dr. Kellyann Diet & Program Compatibility
This yummy treat is compatible with:
80/20 Maintenance/Bone Broth Lifestyle
Recipes
Blackberry and Blueberry Bone Broth Popsicles
by Dr. Kellyann
on Aug 19 2021
Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds
Ingredients:
¼ cup water
6 ounces blackberries, fresh or frozen
2 cups chicken bone broth
6 ounces blueberries, fresh or frozen
½ cup freshly squeezed lemon juice, about 4 to 5 lemons
Stevia or monk fruit to taste
Directions: Add water and blackberries to a blender. Blend until berries are completely pureed. Pour through a fine mesh strainer to remove seeds. Return to blender with remaining ingredients and blend until combined. Taste as you add stevia or monk fruit to desired sweetness.
Pour into 3-ounce popsicle molds, insert sticks, and freeze until frozen solid. Remove from mold and enjoy. Note: Sometimes it’s easier to unmold the popsicles all at once. If so, you can wrap them individually in wax paper and store in the freezer. If you don’t have popsicle molds, use 3-ounce disposable paper cups. Freeze for 45 minutes to an hour, insert sticks, and freeze until solid.
Dr. Kellyann Diet & Program Compatibility
10-Day Belly Slim Down: 1 serving is an acceptable substitution for grapefruit on your Slim Plate Meal.
Bone Broth Diet: 1 serving is an acceptable substitution for your fruit serving on eating days.
Cleanse and Reset: 1 serving is an acceptable substitution for your Collagen Smoothie.
Enjoy!
Recipes
by Dr. Kellyann
on Apr 06 2021
Say hello to everyone's favorite culinary delight—meatballs! And why wouldn't they be? Whether it's a casual dinner or a fancy party, these bite-sized wonders never fail to steal the show. They're also great for a quick lunch over some veggies.Imagine this (I bet you can already taste it!): Juicy ground beef, a dash of spices, and a hit of veggies wrapped up in a delightful spherical package. And the best part? They are super easy to prepare!Now, the recipe I'm going to share yields 12 servings, but this convenient recipe is very easy to double—or even triple—the portions if you're prepping for your upcoming party. A whopping 36 meatballs? No sweat!
Prep time: 20 min • Cook time: 25-30 min • Yield: 12 servings
Ingredients
2 pounds ground beef
2 tablespoons pepper
½ teaspoon cayenne pepper
½ teaspoon chili pepper
2 teaspoon coconut oil
¼ cup minced onion
¼ cup minced celery
¼ cup minced carrot
¼ cup minced walnuts
Directions
Preheat the oven to 425 degrees. Line an 11-x 17-inch rimmed baking pan with parchment paper.
In a medium mixing bowl, combine the beef, pepper, cayenne, and chili powder. Use your hands to mix well.
Melt the coconut oil in a large skillet over medium heat; add the onions, celery, and carrots and cook until they're translucent, about 4-minutes. Add the walnuts and sauté for an additional 2-minutes.
Set the onion mixture aside until it's cooked enough to handle. Combine the cooled mixture with the meat and form it into 24 meatballs, roughly 1-inch in size.
Place meatballs on the lined baking pan and bake 25- to 30-minutes.
Notes These meatballs are the best grab and go snacks! Freeze these and stock up.
Recipes
by Dr. Kellyann
on Sep 02 2020
Prep Time: 25 min • Cook Time: 1 hour • Yield: 6 servings
Ingredients:
1/3 cup ghee
1-3/4 cups almond flour
1/4 cup arrowroot flour
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup maple syrup or honey
2 packets Dr. Kellyann's Collagen Creamer
2 tsp pure vanilla extract
1 tsp lemon juice
1/2 tsp baking soda
Directions:
Preheat the oven to 325°F (163°C). Coat a 6-inch round cake pan with palm shortening or ghee and line it with parchment paper.
In a small saucepan over low heat, melt the ghee and set aside to cool slightly. Meanwhile, in a large bowl, whisk together the almond flour, Collagen Creamer, arrowroot flour, and salt until blended.
Separate the eggs and place the whites in a medium bowl and place the yolks in another bowl along with the melted ghee, maple syrup, vanilla extract, and lemon juice. Whisk to combine.
Add the egg yolk mixture to the large bowl with the flour mixture and whisk till the batter is smooth.
Using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they look like softly whipped cream and hold soft peaks when you pull out the beaters, about 2 minutes. Set the egg whites aside for a moment.
Stir the baking soda into the batter and then, using a rubber spatula, immediately beat 1/3 of the whipped egg whites into the batter, mixing just until barely combined and some streaks remain. Gently fold in the rest of the egg whites into the batter, mixing until only a few streaks are left. Carefully pour the batter into the prepared cake pan.
Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Run a sharp knife around the edge of the cake and turn it onto the rack. Let cool completely.
Enjoy!
Recipes
Berries and Whipped Coconut Cream
by Dr. Kellyann
on Sep 02 2020
Prep Time: 15 min • Yield: 4 servings
Ingredients:
1 can (14.5 ounces) coconut milk
2 cups fresh berries
1 tsp pure almond or vanilla extract
1 pack Dr. Kellyann's Collagen Creamer
2 tbs sliced almonds
2 tbs Caramelized Coconut Chips
Directions:
This requires a bit of forethought: place a can of coconut milk in the refrigerator, ideally overnight, but 3-4 hours will do.
When you're ready to eat, put the can of coconut milk, a metal mixing bowl, and beaters from the mixer in the freezer for 15 minutes. While the coconut milk is chilling, gently wash the fruit and pat dry with paper towels.
Heat a nonstick skillet over medium-high heat. Add the sliced almonds and stir continuously with a wooden spoon until the almonds turn golden brown, about 3-5 minutes.
When the coconut milk is cold, pour it into the chilled mixing bowl and add the almond extract and the Collagen Creamer. Whip on a mixer's highest setting until the milk is fluffy and has taken on the texture of whipped cream, about 5-7 minutes.
Divide the berries among four bowls, then top with a dollop of whipped cream. Sprinkle each bowl with some of the toasted almonds and caramelized coconut chips.
Enjoy!
Recipes
by Dr. Kellyann
on Aug 20 2020
Yield: 4 servings
Ingredients:
2 13.6 oz. cans coconut milk
1 cup coconut cream
Pinch of sea salt
4 packets of Dr. Kellyann's Collagen Smoothie in chocolate or vanilla or Collagen Cooler in Orange Cream
2 tbs ghee (for dairy-free, use butter-flavored coconut oil)
Optional add-ins: berries, chocolate chips, nuts
Directions:
In the bowl of an electric mixer, whip the coconut cream until stiff peaks form. On low speed, mix in the coconut milk, collagen, ghee, and optional add-ins.
Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm.
Enjoy!
P.S. Save this treat for after the Bone Broth Diet, 10-Day Belly Slimdown, or Cleanse and Reset.
Recipes
Roasted Broccoli with Lemon-Chile Sauce and Anchovy Crumbles
by Dr. Kellyann
on Mar 16 2020
Humble broccoli gets a chance to shine in this quick-prep recipe. The anchovies add crunch and a rich, salty flavor.
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
Ingredients:
2 large heads of broccoli, cut into bite-size florets
Coconut oil spray
3 tbs Ghee
1/2 tsp Celtic or pink Himalayan salt
1/2 jar (3.5-4.5 ounces) anchovies in olive oil
2 tbs coconut flour
4 cloves garlic, minced
1/4 cup Chicken Bone Broth
Juice of 1 lemon
1/2 tsp crushed red pepper flakes
Directions:
Preheat oven to 425F.
Arrange the broccoli florets on a baking sheet sprayed with coconut oil spray. Lightly spray the florets with more coconut oil and sprinkle with salt. Roast, undisturbed, until dark golden in most places, 20 to 25 minutes.
Meanwhile, in a small skillet, combine the anchovies with their oil and flour. Cook over medium heat, breaking up the mixture with a wooden spoon, until small, crunchy brown crumbs form, 7 to 8 minutes. Transfer to a plate and wipe out the skillet.
Place the skillet over medium-low heat and melt ghee. Add the garlic and cook until golden and very fragrant, about 1 minute. Add the broth, lemon juice, and pepper flakes and reduce to 1/3 cup, to 2 to 3 minutes.
Serve the broccoli drizzled with the sauce and top with the anchovy crumbles.
Tip: don't toss the broccoli stems! They have just as many nutrients as the florets.
Enjoy!
Recipes
by Dr. Kellyann
on Dec 03 2019
Ingredients:
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
1/2 medium banana, optionally frozen for a creamier shake
1 scoop Dr. Kellyann’s Bone Broth Protein
1 tablespoon walnut oil or 2 tablespoons chopped walnuts
Ice, add to blender or pour shake over ice, optional
Directions
Pour liquids into blender first then add all other ingredients. Blend well. If shake is too thick, add more water, coconut milk or almond milk to reach desired consistency.
Add-ins: To add even more nutrients to your shake you can add one or more handfuls of greens such as spinach, kale, chard, parsley, etc. They add vitamins, minerals and fiber.
Recipes
by Dr. Kellyann
on Oct 31 2019
Ingredients:
1 1/2 scoops Dr. Kellyann's Collagen Peptides
12oz cream cheese
2 eggs, large
1-2 tbs stevia
1/4 cup milk
1 tsp vanilla extract
pinch of salt
Directions:
Preheat oven to 325°F. Soften cream cheese in large mixing bowl. Add eggs and stevia, mix with blender. Add remaining ingredients and continue mixing for 2-3 minutes. Pour into 6 inch baking pan lined with parchment paper. Bake for 25 minutes and then turn oven down to 200° and bake for an additional hour. Let cool in fridge for 4-5 hours.
Optional: top with fresh strawberries or blueberries.
Recipes
Coconut Vanilla Turmeric Fat Bombs
by Dr. Kellyann
on Oct 17 2019
Ingredients:
4 scoops Dr. Kellyann's Complete Collagen Protein
1⁄4 cup unsweetened coconut flakes, plus extra to garnish
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground ginger
1 tablespoon filtered water
1-2 tsp of vanilla extract
Directions:
Place all dry ingredients into a food processor. Blend until well mixed and crumbled. Add water to food processor. Mix until dough forms. Form five small balls out of the dough and roll in coconut flakes. Refrigerate for at least 30 minutes, and enjoy!
Recipes
by Dr. Kellyann
on Oct 15 2019
Ingredients:
1 1/2 scoops Dr. Kellyann's Complete Collagen Protein
12oz. cream cheese
2 eggs, large
1-2 tablespoons stevia
1 can pumpkin puree (not pumpkin pie filling)
1⁄4 cup unsweetened nut milk
1 teaspoon vanilla extract
1 pinch salt
Directions:Preheat oven to 325°F.
Soften cream cheese in large mixing bowl. Add eggs and stevia, mix with blender. Add remaining ingredients and continue mixing for 2-3 minutes.
Pour into 6-inch baking pan lined with parchment paper. Bake for 25 minutes and then turn oven down to 200° and bake for an additional hour. Let cool in fridge for 4-5 hours.
Recipes
by Dr. Kellyann
on Oct 10 2019
These chocolate keto brownies are the perfect treat featuring our Flavorless Complete Collagen Protein.
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
1 cup pumpkin puree or banana puree
1⁄2 cup smooth almond butter
1⁄4 cup cocoa powder
Optional - 1 serving liquid stevia (5-6 drops)
Directions:Preheat the oven to 350°F. Line a small loaf pan with wax or parchment paper; set aside. In a mixing bowl, add all ingredients and mix well. The batter should be thick and smooth. Pour the brownie batter in the lined pan and bake for 12-15 minutes, or until a toothpick comes out clean. Allow brownies to cool in the pan completely. For best results, refrigerate after for 2 hours.
Recipes
by Dr. Kellyann
on Oct 08 2019
Ingredients:
1 scoop Dr. Kellyann's Complete Collagen Protein
2 whole eggs
1 tsp vanilla extract
Optional - fruit, honey, chocolate
Directions:
Place a non stick skillet over medium high heat. In a bowl combine eggs, collagen protein powder and vanilla extract. Whisk until powder is dissolved.
Scoop about 1/2 of the mixture (if using an 8" pan) or 1/3 of the mix if using a smaller pan, into the pan and rotate pan around so the batter spreads thin. Cook until the bottom is lightly browned and flip it over to cook through.
Top with you favorite fruit, or drizzle with melted chocolate or honey!
Recipes
by Dr. Kellyann
on Aug 06 2019
Great for snacking or garnishing shakes and other recipes.
PREP: 10 seconds | COOK: 3 mins | YIELD: 1 cup
Ingredients:
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup unsweetened coconut flakes
Directions:
Mix the salt and cinnamon with a fork in a small ramekin; set aside.
Heat a non-stick skillet over medium-high heat, about 2 minutes. Add the coconut flakes and distribute evenly, so they form a single layer in the bottom of the pan. Stir frequently, until toasted, about 3 minutes.
Sprinkle the hot coconut flakes with the salty cinnamon and toss until evenly seasoned. Transfer to a plate and allow them to cool in a single layer.
Keep thinking Big and living BOLD!
Recipes
Panna Cotta with Balsamic-Soaked Strawberries
by Dr. Kellyann
on Sep 12 2018
Prep Time: 5 minutes • Cook Time: 3 minutes • Makes 10 servings
Panna Cotta:
1⁄2 cup cold water
2 tablespoons unflavored pasture-raised beef gelatin, such as Great Lakes Gelatin
1⁄4 cup unsweetened apple juice
2 cans (14 ounces each) full-fat coconut milk
2 or more teaspoons pure vanilla extract
Strawberries:
4 cups fresh strawberries
2–3 tablespoons balsamic vinegar
To make the panna cotta: Put the water in a small bowl. Pour the gelatin into the water and let stand for about 1 minute to soften.
Heat the apple juice in a medium saucepan over medium-high heat. When the juice simmers, add the gelatin mixture and stir until completely dissolved.
Remove from the heat and stir in the coconut milk and vanilla. Pour into 10 ramekins or custard cups and refrigerate for 3 or more hours, or until firmly set.
To make the strawberries: Wash, cut off the caps, slice the berries, and place in a medium bowl. Pour the vinegar over the berries, stir, and let stand for 5 minutes.
Refrigerate if not serving immediately. To serve, run a knife around the edge of a ramekin and tip the panna cotta onto a small plate. Top with the berry mixture.
ENJOY!
Keep thinking Big and living BOLD!
Recipes
Coconut Mocha Collagen Fat Bombs
by Dr. Kellyann
on May 08 2018
Coffee is a flavor enhancer for chocolate because it adds a depth and richness to chocolate. Bakers use this trick for adding depth to their chocolate recipes. It’s common to add a bit of espresso powder to chocolate recipes. In fact, coffee can be added in a small amount and make a big difference without creating a mocha flavor. I’ve heard it described as interplay of smoky, bitter, and rich that marries chocolate and coffee so well.
Combine coffee, chocolate and coconut and you have yourself a sinfully delicious, yet low-carb, treat with no added sugars. Keep in mind that the collagen bombs are full of good healthy fat, but coconut oil liquefies when it gets warm. So to keep your bombs solid, keep them in the refrigerator or freezer. I prefer the freezer because they are easier to remove from the pan, muffin tin, or candy molds. Within a minute they’re ready to enjoy. And they are literally melt-in-your-mouth delicious.
Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings
Ingredients:
¼ cup coconut oil
½ cup canned full-fat coconut milk
1 scoop or 1 packet Chocolate Collagen Shake™ or 1 packet Collagen Hot Cocoa™
1 packet Instant Collagen Coffee™
⅛ cup shredded unsweetened coconut, and optionally more for sprinkling on top
Directions: In a small saucepan heat coconut oil on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Top with additional coconut if desired. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
Enjoy!
