Collagen Almond Butter Cups

January 1, 2019
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  • 1/2 smooth almond butter
  • 1/2 cup unsweetened shredded coconut
  • 3-4 tablespoons RGN Chocolate Collagen Protein
  • 1/4 teaspoon Celtic sea salt
  • 3/4 -1 cup dark chocolate or chocolate chips
  • 1 tablespoon coconut oil
  • Optional topping: shredded coconut, cacao powder, chopping nuts


  • In a bowl place almond butter, shredded coconut, collagen powder and sea salt.  Mix until well combined.
  • In a double broiler, melt the chocolate or chocolate chips.  Add coconut oil and stir to combine.  Remove from heat.
  • In candy molds, deep ice cube tray, or mini muffin tin fill chocolate enough to cover a bottom layer.  Add a small amount (maybe 1 teaspoon or less) of almond butter mixture and try to get it in the center.  Fill remaining area with chocolate and do not overfill.  If using a topping, place a sprinkling on top.
  • Place in refrigerator for 1 hour or more and remove from molds.

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