This post has been sponsored by Codeage.
A tasty gluten-free treat with dark chocolate for any time of the day really lights me up. That’s why I combined a few of my favorite recipes and Codeage Collagen Protein to create these Almond Butter Cup Dark Chocolate Granola Anytime Collagen Bars.
There are a few superheroes to acknowledge in this recipe:
- Olive oil – packed with healthy fats they add a deliciously soft texture to these bars that other oils didn’t seem to do quite as well.
- Collagen protein powder – I use Codeage Multi-Collagen Protein Powder (use this link or code ZOE for 5% off your order!) and have been loving it in smoothies, coffee, and baked goods! It is unflavored and has types I, II, III, V, and X collagen from these pure sources: Hydrolyzed bovine collagen peptides, organic chicken bone broth, organic beef bone broth, hydrolyzed fish collagen peptides, and eggshell membrane collagen.
- Dark Chocolate Almond Butter Cups – I cheated and used ones from Trader Joe’s but to make this recipe paleo then you can make homemade ones with dark chocolate, coconut oil, and almond butter.
- Granola – pick your favorite GF one! I used Purely Elizabeth’s original recipe granola here but feel free to switch it up.
These are truly a yummy gluten-free treat for any time of the day. Packed with goodness, they hit the spot whether you are about to go on a run or just need a mid-afternoon pick-me-up. Don’t forget about adding a few scoops of ice cream for an incredible dessert sundae!
- 1 1/2 cups almond flour
- 3/4 cup coconut sugar
- 1 scoop Codeage Multi-Collagen Protein
- 2 tbsp tahini
- 1/4 cup olive oil
- 2 eggs (I have tried these with flax eggs but the consistency is off so I recommend sticking with real eggs)
- 1 tsp vanilla
- 2 T almond milk
- 1/4 tsp baking soda
- 1/4 cup dairy-free dark chocolate chips for the batter + an extra handful to sprinkle on top
- 3–5 chopped dark chocolate almond butter cups for the top
- 1/4 cup gluten-free granola to sprinkle on top
Preheat oven to 350 degrees F.
In a large bowl, combine dry ingredients.
In a small bowl, combine wet ingredients.
Pour wet ingredients into the bowl of dry ingredients and mix until combined. Fold in the 1/4 cup of dark chocolate chips.
Line an 8×8 pan with parchment paper, and pour batter evenly into the pan.
Top with dark chocolate almond butter cups, granola, and remaining chocolate chips.
Bake for 24-26 minutes and let it cool completely before serving.
Store in an airtight container in the fridge!
Because I stick to my “anytime” statement, here are some of my favorite ways to eat these at all hours of the day.
- Morning: Break up a piece and add it to your oatmeal or overnight oats for a little twist! I also like to heat up a piece and serve as the perfect side to a smoothie. Don’t forget to add a scoop of Codeage Multi-Collagen Protein Powder to your oatmeal, smoothie, or any other breakfast bowl for some additional protein.
- Afternoon Snack: Heat in the microwave for 10-15 seconds or in a toaster oven at 300 degrees for 3-5 minutes. Slather some nut butter of choice or sunflower seed butter on top for some extra healthy fats and protein and enjoy!
- Evening: Whip up a quick batch of banana “nice cream” or serve with a couple of scoops of non-dairy frozen dessert of your choice!
- My favorite ice cream combinations to serve with these bars for dessert are mint chocolate chip, cookies n’ cream, coffee, and rocky road.
All this talk is making me hungry. Heading to the fridge now to grab a bar, heat it up and slather some mixed nut butter on top!
If you love this recipe or have any fun ingredient swaps or ways that you enjoyed this, let me know!