COOK­ING WITH COL­LA­GEN

MAKES EAT­ING HEALTHY SIM­PLE & DE­LI­CIOUS.

Better Nutrition - - TREND WATCH - Recipe by Carol Kicin­ski

( Gluten- free, Grain- free, Egg- free, Soy- free, op­tion­ally Dairy- free and Nut- free) Makes 24 IN­GRE­DI­ENTS:

¾ cup sifted pow­dered su­gar

½ cup creamy peanut but­ter or seed but­ter

3 ta­ble­spoons un­salted but­ter or dairy- free but­ter, melted

4 ta­ble­spoons NeoCell Su­per Col­la­gen

1 ¼ cups semisweet choco­late chips or dairy- free choco­late chips

1 ta­ble­spoon veg­etable short­en­ing

Flaky sea salt

HOW TO MAKE IT:

Line a bak­ing sheet with parch­ment or waxed pa­per.

Com­bine the pow­dered su­gar, peanut but­ter, but­ter, and col­la­gen to­gether in a mix­ing bowl and mix un­til f ully com­bined. Di­vide the mix­ture into 24 equal- sized balls. Place on the pre­pared bak­ing sheet and re­frig­er­ate for 30 min­utes.

Com­bine the choco­late chips and short­en­ing in a mi­crowave- safe bowl and mi­crowave on high power for 60- 90 sec­onds or un­til most of the choco­late chips are melted. Stir un­til smooth and glossy. Dip the truf­fles into the choco­late to coat and place back on the bak­ing sheet. Sprin­kle the top with a small pinch of sea salt and re­frig­er­ate for an­other 15- 30 min­utes.

peanut GLUTEN FREE CHOCO­LATE TRUF­FLE but­ter

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