Simple, powerful and delicious. We love this recipe for skin-perfecting superfood bites from one of our fave glowy wellness pros, Summer Sanders (raid her medicine cabinet here). Packed with collagen, vitamins and some seriously beautifying herbs, these bites make perfect beach day nibbles, hiking fuel or a multi-tasking desk snack.
The ingredients in these yummy little bites are going to boost your collagen production and load you up on important nutrients like vitamin C to keep your skin clear and glowing. This isn’t a vegan recipe, but you can easily sub a few ingredients to make them fit any diet type. I use collagen in many of my recipes because the benefits have been outstanding for me. I’ve seen a huge difference in the quality of my skin since adding collagen into my life. If you lean vegan you can add tocotrienols, a great vitamin E source from brown rice that will give you added glow factor. These bites are safe for kiddos too! My little guy has been eating them up.
If some of these ingredients seem foreign, that’s okay! This recipe gives you the opportunity to play with some new and exciting superfoods and tonic herbs. There are many online resources for purchasing and learning all about these ingredients. I love Sun Potion for many of these items.
Collagen Superfood Bites
1 cup pumpkin seeds
1/2 cup almonds
1/2 cup raw pecans or other favorite nut
1/4 cup maple syrup
1 tablespoon spirulina
2 tablespoon raw cacao
2 tablespoon schizandra (reserve 1 tablespoon for topping)
1/2 cup almond butter
1/4 cup hemp seeds
1/2 teaspoon pink salt
2 tablespoon coconut oil
3 tablespoon collagen protein or vegan protein (see notes)
1 tablespoon cordyceps mushroom powder (optional)
In a food processor, combined pumpkin seeds, almond, raw pecans, maple syrup, spirulina, raw cacao, 1/2 of the schizandra, almond butter, hemp seeds, salt, coconut oil, protein and cordyceps. One you have them all together, pulse the the food processor until a cookie dough consistency forms. Use an ice-cream scoop to scoop out the dough and then shape into a ball with your hands. Lay out on a cookie sheet or cutting board and then sprinkle with schizandra for a lovely topping.
You can store these in the freezer to have them last for up to 5 months!