I may or may not have covered a Bulletproof Collagen Bar in chocolate yesterday.
Okay, I did.
I didn’t really have the intentions of creating a Bulletproof “Candy Bar” when I made this, I was just lying in bed dreaming of chocolate and had the idea to dip a collagen bar into melting, sugar-free Bulletproof cacao. This was the result…
It’s not the prettiest thing in the world – I’ll work on that. What it lacks in aesthetic, it makes up for in health benefits and out of this world deliciousness. As if these collagen bars weren’t addictive enough already and chocolate, well, chocolate – add them together and it’s like worlds colliding. The crunchy, chewy, sweet vanilla from the bars with a thick coating of decadent, creamy, and silky chocolate make the most beautiful couple.
And there are plenty of health benefits to-boot with these bars. If you didn’t know, raw cacao is a very healthy food:
- It’s fantastic for the skin, loaded with antioxidants to fight free-radical damage and oxidative stress.
- It’s good for the gut, rich in polyphenols that feed healthy bacteria in the intestinal tract.
- it can give you life, with an abundance of feel good neurotransmitters like dopamine and oxytocin, cacao will never let you down.
Then we have the collagen; which promotes healthy, smooth and youthful skin, joints and tissues. Not to mention, the entire recipe is sugar-free so it doesn’t spike blood sugar that leads to emotional lows, irritability and potentially feeding pathogenic bacteria/viruses.
But you probably only care about how you make it, so I won’t keep you any longer…
Here’s what you’ll need:
(makes 2 servings)
- 2 Bulletproof Vanilla Collagen Bars
- 2 large tbsp. of Bulletproof Cacao Powder
- 2 medium chunks of Bulletproof Cacao Butter
- 2 large tbsp. Birch Xylitol, powdered
- 1 tbsp. Brain Octane Oil
- 1 tsp. Vanillamax
Here’s how you make them:
- Freeze your collagen bars so they get nice and stiff – sometimes they can melt a bit if they get too warm.
- In a double-boiler, melt down your cacao butter. You can chopped it up nicely before melting for quicker melt time.
- Powder your xylitol in a coffee grinder.
- Add your other ingredients and whisk together until thick and creamy.
- Take your bars out of the freezer, unwrap and using a fork, dip one side of the bar into the chocolate. Set bare side down on a glass dish lined with parchment paper. Repeat for the other bar.
- Place in freezer until solid.
- Remove and repeat process for the bare side of the bar, place back in freezer.
- Viola! Do as many coatings as you want to get the desired finishing coat.