Guys, I am so excited about this recipe. So excited. This was one of those “one try and it comes together perfectly” type of recipes. Better than perfect, actually. The end result was far beyond what I expected it to be! These taste like pumpkin pie filling paired with a sweet, crunchy butterscotch topping. The collagen protein powder gives the bites a fudgy texture that I am still obsessing over! If you would like to experience a punch of fall flavor that you can enjoy pretty much any time of they day, read on!
Collagen Protein Powder: Effective?
Companies that sell collagen protein powder claim that it is good for your hair, skin, nails, and joints. These claims actually have not been backed up by the FDA, so the way they have to phrase it on containers is that it “may” improve the health of said body parts. Collagen is not considered a complete protein, so it is not as effective as whey or casein protein powders for building muscle. Theoretically, it can be good for supporting and healing connective tissue. From personal experience, I don’t think it did terribly much for my hair, skin, or nails, However, since I’ve been using collagen protein I have had little to no joint pain, something that was beginning to become an issue for me after long days standing in the kitchen. For this reason I still continue to use it, as coming home from work without aching pain in my knees is a welcome relief!
Great for Adding Texture to Desserts
When putting together unbaked desserts, it can be difficult to find good binding agents that don’t completely throw off the texture or taste of the product. Sometimes oils or nut butters add too much fat and richness. Agave nectar, maple syrup or honey in large amounts can make a dessert too sweet. I’ve had trouble trying to incorporate whey and pea protein powders, as they tend to leave a strange background taste, make the dessert chalky, or dry it out so much that I am forced to add more liquid. Collagen protein powder, on the other hand, leaves absolutely no taste and doesn’t dry out my dough. It helps create that lovely fudgy texture that I mentioned before! For this reason alone I think it is a great addition to raw/unbaked desserts. If you are striving to make something to eat after a workout that will build muscle, then collagen protein powder may not be your best option. But if you want a snack with amazing texture and the added bonus of filling protein, then I’d recommend trying it out!
Finally, the portion of this post you have all been awaiting: the recipe that descended from the heavens and into my food processor. Now you too can experience the glorious pumpkin butterscotch flavor and the texture that will positively blow you away! I’ve mentioned the texture before, you say? Right, very true, I will move on.
BUT THE TEXTURE!!!
OK, I think I have that out of my system now. Here’s the recipe!
Pumpkin Butterscotch Collagen Protein Bites
- 1 cup oats
- 1 cup almond flour
- 3 scoops collagen protein powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp cloves
- 1 pinch - 1 pinch nutmeg
- 1/2 tsp - 1/2 tsp ginger
- 3/4 cup - 3/4 cup medjool dates
- 3 tbsp - 3 TBS coconut oil
- 2 tbsp - 2 TBS almond butter
- 3 tbsp - 3 TBS pumpkin purée
- 1/4 cup - 1/4 cup butterscotch chips melted
- Pulse oats in food processor until they reach a flour-like texture.
- Add almond flour, protein powder, salt, and spices. Blend together.
- If your dates are not at room temp, microwave them briefly. Then add them to the dry ingredients in the food processor and blend until dates have been chopped into fine pieces.
- Add coconut oil, almond butter, and pumpkin. Blend until a dough forms.
- Let the dough sit for 5 minutes so it becomes slightly less sticky.
- Roll dough into tablespoon size balls and put in the freezer.
- Carefully melt your butterscotch chips in the microwave, stirring frequently.
- Retrieve bites from freezer, and pipe on melted butterscotch chips.
- They are ready to eat! Store in fridge or freezer.
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