Recipes ·
ANZAC Collagen Bliss Balls
When we got chatting to our garden-to-table + low FODMAP recipe creator, Ellen Larsen, about a recipe for April ~ we got thinking about a slight twist on tradition.
And as Ellen always does ~ she delivered with this ANZAC Collagen Bliss Ball recipe.
Simple to make with pantry staples + oh-so-delish. Pair your no-bake bliss ball with a steaming hot cuppa + enjoy.
The hardest part of this recipe? Is trying not to eat them all at once.
Yield: 15 bliss balls
Ingredients:
- 125g rolled oats
- 50g Adashiko Pure Collagen Powder
- 80g Shredded Coconut
- 4 TBSP Maple Syrup
- 5 TBSP Almond or smooth Peanut Butter
- Pinch salt
Method:
- Place all ingredients together in a blender + blitz on high until well combined. I like to leave mine a little chunky.
- Using a Tablespoon, gather lumps of dough + roll gently into balls.
- Cover + place in the fridge for 30 minutes to set.
- Store in the freezer or keep in the fridge safely for up to 5 days.
Notes:
- Feel free to swap the maple syrup for golden syrup for that extra nostalgic + slightly sweeter flavour.
- Two bliss balls will give you your daily recommended dose of Adashiko Collagen powder.
Ellen Larsen is a garden-to-table, specialty diet + UGC content creator living with multiple chronic illnesses. She lives a quiet life in Auckland, spending as much time as possible in the garden, tending to her indoor plants, plotting new recipes, or finding new ways to be creative. You can discover her growing collection of achievable + tasty recipes over on her website, or join her on Instagram.
