Peppermint Coconut Protein Collagen Bars
It’s been some time since I’ve written a post.
M.I.A. taking in the sights Oh, what a wonderful world we live in.
I’ve been travelling around the world.
I’ve seen a-lot, I ate a-lot and I’ve learnt a-lot.
Whilst I was travelling I kept hearing about protein collagen bars and I wanted to try them out.
Being on the road I had a thought that lead me to believing, that I couldn’t make them whist travelling, however after making them I now realize how simple and easy they are to make.
What a silly thought that kept me from a joyous experience. It would have saved me a lot of stress around ordering Bulletproof Protein Bars, that’s for sure.
Don’t get me wrong. We love Bulletproof Protein Bars a-lot, the problem was getting the delivery in France.
Short story: we ordered bars from USA. Bars got to France except we only know basic day to day French. So the stress was around deciphering what the sms’s from the local French postal service where saying was almost like talking alien.
It took me a few days to work out what the Postal Service was actually called & how the whole courier/post service works.
Just FYI – La Poste is the local postal system and Chronopost is a courier service. I was getting sms’s from Chronopost.
Every time I spoke to someone at Chronopost, no one really spoke English so round and round we went. Stressful indeed. Eventually I got the package.
Back to travelling and food rules: See my husband and I have this travel food rule which goes a little something like this:
We do intermittent fasting almost every morning with Bulletproof Coffee, then we will select either a lunch or dinner to try some of the local treats or foods.
This way we are in check with our food intake and we strike a happy balance.
Often we take a stroll and see what we would like to experience then pick a day. It’s a great way to avoid spur of the moment splurges. Life is about balance.
Which leads me to good fats and protein collagen. Yeah I agree that transition was rough… Be kind.
By now you probably know about Coconut oil, Mct oil, Grassfed butter Brain Octane. That is unless you have been living under a rock for the past 5 years.
There is a tone of information on the net. No need for me to recap, however if you need to read up, just go to Dave Asprey’s site www.bulletproofexec.com and you will find a plethora of studies and articles on the benefits of these great fats. Also, lets not forget protein collagen.
I love Lauren’s site. I also love tweaking recipes according to my taste buds.
Keeping in line with Lauren’s Cake Batter Protein Collagen Bar recipe, which you can find here: http://empoweredsustenance.com/collagen-protein-bar/
I tweaked a little and ended up with Peppermint Collagen Bars.
Small additions went a long way – taste wise.
Here’s my version:
Use Lauren’s cake batter protein collagen bar version as your base. I made the base thinner than in Lauren’s photos. I found it was a better ratio to work with the chocolate topping.
Tweak 1: Add approx. 3 tablespoons of coconut oil to the recipe at the end to give it a smoother consistency. And 1 tablespoon of MCT oil. Once batter is ready put in freezer for at least 10 minutes.
Tweak 2: Swap out the honey with thyme infused honey. Will add a floral-ness to the overall after taste. It’s very subtle but very noticeable. And thyme has a long list of aiding in natural benefits to the body.
How to make thyme infused honey:
Collect approx. 20 sprigs of dried organic thyme, tap the thyme a little to product aromatic scent then add to a jar of 300grams organic local honey. Allow to stand for 2 weeks.
Strain honey from Thyme leaves. Now you have thyme infused honey.
Tweak 3: Temper a handful of dark chocolate with a teaspoon of grass-fed butter using the double broiler method. Once mixture is smooth add a few drops of food grade peppermint oil to chocolate. Take cake batter out of freezer and pour chocolate over the base.
At this stage sprinkle some Himalayan salt on top of the chocolate.
Put back in to freezer for 3 minutes to harden a little.
Tweak 4: Take out mixture from fridge. You want to be able to touch the chocolate without your finger drowning. Your looking for a soft but firm touch. Once this is done sprinkle some shredded coconut on top. Put back in to freezer for a few more minutes.
Tweak 5: Take mixture out of freezer and cut in desirable pieces. Tip: run your knife under hot water and you will use less muscle power to cut the mixture. The knife will do all the work.
You can make other variants for example. Swap out peppermint oil for orange oil, or add vanilla extract to the chocolate instead for a deeper vanilla flavor.
Have fun making these. They don’t take long and they taste really great.
Let me know how you go.