by Betsy Hicks
In addition to autism, my adult son, Joey, has Lyme Disease. Although he’s non-verbal, it’s obvious his joints hurt at times. In addition, an MRI last year revealed that my hip pain was being caused by insufficient cartilage. Although we do enjoy bone broth in our home, I needed to find an additional way to increase collagen for both of us. Because I’m obsessed with Dana’s recipes from Minimalist Baker, I turned to her site to find the perfect tasty solution and BAM….I found it!
This dairy-free fudge is so amazingly delicious you’ll forget it’s healthy. I have used dozen’s of different brands and hands down…no contest…Ortho Molecular’s – CollaGen is the best (suggested by Dr. Marcey Shapiro). All my hip pain diminished just one week after starting it.
This recipe would additionally be great for a child who doesn’t take supplements as you can easily sneak it in but you need to know there WILL be math involved.
By Betsy Hicks (adapted from Minimalist Baker)
- 2 cups unsweetened desiccated coconut (finely shredded) or 3/4 cup of coconut butter softened
- 1/2 cup creamy nut butter (i.e. cashew butter, peanut butter, or almond butter – my favorite is pecan/cashew butter)
- 1/3 cup melted cocoa butter
- 1/3 cup cacao powder or unsweetened cocoa powder
- 1/2 cup maple syrup
- 1 pinch sea salt
- 1 tsp pure vanilla extract
- 2-3 whole fresh pitted dates (chopped // medjool is best // or sub more maple syrup)
- 3 Tbsp cacao nibs for topping (optional)
- 3/4 cup collagen (I like Ortho Molecular’s – CollaGen and the second runner up is Designs for Health’s – Arthroben)
- Line a standard 9×5-inch loaf pan with parchment paper and set aside (adjust number/size of pans if altering batch size).
- Add coconut to a food processor and mix until a creamy “butter” or liquidy paste is formed – about 4 minutes – scraping down sides as needed.
- Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.
- Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
- Add collagen and gently mix well until no streaks of white are visible. If using a food processor, just lightly pulse about six or seven times.
- It should not be runny, but soft enough to spread in the pan. If the mixture is too thick, you can additional maple syrup or cocoa butter.
- Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Then top with cacao nibs (optional). Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch – about 15-20 minutes.
- Remove from freezer and cut into 24 even squares. Each square will have one half of the one scoop dosage. Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.