Servings: 6, Prep Time: 10 min, Cook Time: 20 min
Ingredients
- 1 cup (137 g) dry roasted cashew nuts
- 2 tbsp (32 g) almond butter
- 3 tbsp (40.8 g) coconut oil (melted)
- 4 tbsp (24 g) unsweetened shredded coconut
- 1 tsp (2.3 g) cinnamon
- 1 dash (1 g) Himalayan pink salt
- 2 tbsp (14 g) almond flour
- 2 large (100 g) eggs
- 2 tbsp (42 g) honey
- 1 cup (96 g) unsweetened shredded coconut
- 1/4 cup (43.25 g) dark chocolate chips
- 1.5 cups (184.5 g) raspberries
- 1 cup coffee
- 6 scoops (120 g) collagen powder
Directions
- Preheat oven to 350°F (165°C).
- In a food blender or with a knife, coarsely chop cashews.
- Add cashews, shredded coconut, honey, almond flour, almond butter, vanilla, cinnamon, and salt to a bowl and mix well.
- Add egg and coconut oil to the mix and mix well.
- Fold in chocolate chips.
- Add mix to an 8x8 baking dish, and bake for 15-20 minutes.
- Remove from oven and let cool.
- Prepare a cup of coffee for each serving and add 1 scoop of collagen protein.
- Once the baking dish is cooled, cut into 6 pieces.
- Serve one piece of granola with 1/4 cup of raspberries and collagen coffee. Enjoy!
Nutrition Info
Calories: 489, Fat: 36g, Carbs: 27g, Protein: 20g, Fiber: 7g
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