I don’t know about you, but sometimes I find myself having to rush out the door before having time to eat and then I end up starving 30 minutes later without anything with me to eat. If I were like a normal person perhaps I’d spin through a drive through somewhere and be good to go. Buuuuut that’s not my style. The next option is finding a snack/protein bar to tide me over. This also presented a problem, I really struggled with finding something that isn’t LOADED with sugar. That is, until I found the Bulletproof Collagen Bar. Tasty, full of great stuff like protein, healthy fats (including one that is known to help mental performance), and no sugar!
Unfortunately they are like $4/bar so only when I’m desperate will I stop and grab one. As someone who likes making her own stuff (for cheaper!) I decided to try my hand at making these myself…and I have to say I like these even better than the real thing! And they were surprisingly easy to make.
First you take 3/4 c of raw cashews and coarsely chop them in your food processor. Then set aside.
Then you add the rest of your ingredients into your processor, except the collagen, and process until very smooth (expect it to take a few minutes of it getting thick and sticky until it gets warms enough to smooth out). I happened to have the Bulletproof Brain Octane on hand so I used that, but regular MCT oil would work, or possibly just adding extra melted coconut oil.
Then add your collagen and mix briefly to combine. Despite being a vegetarian I do include good quality collagen into my diet to help with gut, brain, joint and muscle health (with the side benefit of it also improving my skin!). There is the option to make this vegan though by swapping the collagen for a good quality unflavoured vegan protein powder instead.
Add the processed mixture to the chopped nuts and combine well. If you have some sort of mini snack bar mould you can press your mixture into the mould and place in the freezer for 2 hours before eating. I have this mould that is my absolute favourite.
However if you don’t have a mould to use, then an 8×8 baking dish works great as well. Simply line the dish with parchment paper and press down the mixture well into the dish. You will still freeze your mixture for 2 hours. After 2 hours take the mixture out by lifting it out with the parchment paper. Let sit at room temperature for 15-20 minutes before cutting into squares.
These bars, like the original, are quite soft at room temperature so you will want to keep them in the freezer, fridge or a cooler for the best consistency.
- Coarsely chop ¾ c cashews in food processor. Set aside.
- Add remaining cashews, Lakanto, salt, vanilla, Brain Octane and melted coconut oil to processor and process until completely smooth. (It will clump up for a while until it heats up and then should smooth out).
- Add collagen powder to processor and process briefly to mix.
- Add mixture to chopped cashews and mix well.
- Add to mould or parchment lined 8x8 baking dish and press firmly to get rid of air pockets.
- Freeze for 2 hours or until hard. If using baking dish, gently remove the frozen mixture by lifting parchment. Let sit at room temp for 15-20 minutes before slicing into squares. Eat immediately and store extra in fridge or freezer as they will get soft if left too long at room temp.