Hey Y’all! I have a surprise recipe for you today – which I’m so excited to share!
Bulletproof sent me a complimentary box of their new Pumpkin Spice Collagen Protein Bars, which are even more delicious than their vanilla shortbread flavor (if that’s even possible).
I’ve pretty much demolished the whole box already… oops!
Of course, these bars are a healthy, convenient snack when you’re at home or on-the-go.
But, since Fall is in full swing, I wanted to get creative in the kitchen with a Fall inspired “Bulletproof-Style” dessert that you can whip up in minutes using these collagen bars.
This recipe has no added sugars and is fairly low carb. It’s gluten free, grain free, and paleo friendly.
Plus, it’s full of high quality, simple ingredients to boost your energy levels and mental clarity.
If you haven’t tried Bulletproof’s line of Collagen Protein Bars yet, you must! Not only do they all taste amazing, but they’re a great way to get your dose of collagen protein in on a daily basis.
The collagen is wonderful for your skin, hair, joints, leaky gut, and much more!
And, in this recipe, you’ll not only be using the Bulletproof Collagen Bars (as the crust), but I’ve also used the Brain Octane Oil (for energy & mental clarity) and extra Collagen Protein Powder in the filling to give you even more nutrients and healthy fats.
Basically – you can look at these Pumpkin Spice Protein Bites as little superfood goodies that you don’t have to feel an ounce of guilt about consuming 😉
Serve them at holiday parties or consume them as a healthy treat for yourself.
FYI – The Pumpkin Spice Collagen Bars are available for a limited time, so now is definitely the time to give them a try!
- 3 Bulletproof Collagen Bars Pumpkin Spice flavor
- 2 Tbsp Chopped Pecans
- 3 Tbsp Unsweetened Shredded Coconut
- 1-2 Tbsp Bulletproof Brain Octane Oil
- Optional Add-ins... Celtic Sea Salt & Birch Xylitol
- 1.5 C. Organic Pumpkin Puree
- 1/4 C. + 2 Tbsp Full-Fat Coconut Milk
- 1 Tbsp Bulletproof Brain Octane Oil
- 6 Tbsp Birch Xylitol or Erythritol
- 2 Tbsp Creamy Almond Butter
- 1 tsp Pumpkin Pie Spice
- 1-2 Scoops Bulletproof Collagen Protein Powder
- Coconut Cream from 1 can of Full-Fat Coconut Milk see notes below
- Birch Xylitol or Erythritol to taste
Line a regular-sized muffin pan with muffin liners (I like using silicon liners). Set aside.
Roughly break up three Bulletproof Collagen Bars and add them to a food processor using the 'S' blade. Also, add the pecans and shredded coconut. Pulse a few times to mix.
Next, add the Brain Octane Oil (1 Tbsp at a time). Blend on low until fully combined. If you want to add 1 more Tbsp of Oil, do so at this time and blend again. The amount of oil you add depends on your desired consistency (I used 2 Tbsp).
Scoop out a small spoonful of the crust mixture and press it onto the bottom of the muffin liner. I made mine about 1/4-1/2 inch thick. Continue this process of filling each muffin liner until you've used all of the crust mixture. This should fill 9 muffin liners.
Place in the freezer to set while we prep the filling.
Rinse out your food processor. Add all filling ingredients to the processor and blend until smooth.
Remove muffin pan from the freezer and begin filling each cup with the pumpkin filling until it's gone.
Place muffin pan back in the freezer and freeze for 4-6 hours or until the filling is firmly set.
After letting the can of coconut milk sit in the refrigerator for a few hours, open the can and scoop out the cream sitting on top. Add it to a mixing bowl.
Add your choice of low carb sweetener, to taste. I used birch xylitol. Using a small whisk, whisk until fully combined and smooth.
Add a dollop of cream to each pumpkin pie protein bite. You can serve/consume right away or add bites back to the freezer.
Keep bites in the freezer and remove about 10 minutes before consuming for best results.
Coconut cream is the cream that sits on top of the liquid in a can of full-fat coconut milk. Place the can in the refrigerator before opening to allow the cream and liquid to separate.