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Pistachio Collagen Pots
Pistachio Collagen Pot!! With an eminently crackable white chocolate shell and 40g of protein. It tastes like pistachio cookie dough with a pudding topper, and is perfect whenever you want a luxurious make-ahead breakfast or snack that’s going to work overtime. Bonus: you know we love everything green!
Pistachio Collagen Pots
Makes: 4
Pistachio Cookie Dough
Ingredients
1 cup shelled raw pistachios
1 cup rolled oats
1/2 cup Vital Proteins Unflavored Collagen Peptides
2-4 tbsp maple syrup, to desired sweetness
2 tbsp cashew or almond butter
Hot water to combine
Pinch of sea salt, optional
Instructions
•Add pistachios and oats to a high-speed blender and grind to a fine powder.
Tip: the oats make this a firmer and chewier dough, but feel free to leave them off and replace with additional nuts if you prefer a simple, sticky pistachio layer!
•Add the ground nuts and oats to a medium bowl and combine with Vital Proteins Unflavored Collagen Peptides, maple syrup, nut butter, salt, and hot water to desired consistency (add a tablespoon at a time as needed).
•Roll dough into four balls and press each into the base of your serving cups. Set aside while you make the pudding.
Pistachio “Pudding” & White Chocolate Shell
Ingredients
1/2 cup shelled raw pistachios plus 2 tbsp more, crushed for garnish
1 16oz package silken tofu
1/2 cup Vital Proteins Unflavored Collagen Peptides
1-2 bananas for sweetness, flavor and consistency
1 tsp vanilla extract
2 tbsp maple syrup, optional
Pinch of sea salt, optional
1/4 cup white chocolate chips
2 tsp coconut oil
Flaky sea salt
Instructions
•Add pistachios to a high-speed blender and grind to a fine powder. Add tofu, Vital Proteins Unflavored Collagen Peptides, banana, vanilla extract, maple syrup, and salt and blend until smooth and creamy.
•Pour evenly into each serving cup on top of the pistachio cookie dough layer, then place in the fridge or freezer until pudding layer is set and jiggles nicely, about 15 minutes.
•Meanwhile, melt white chocolate chips together with coconut oil in a microwave in 15 second intervals until smooth. Pour 1 tbsp of melted white chocolate shell overtop each pudding cup and swirl the cup to coat the full surface before sprinkling with crushed pistachios and flaky sea salt and returning to the fridge or freezer until just set.
•Crack the white chocolate shell and enjoy! Cover the remaining pots and store in the refrigerator up to 5 days.
Protein Calculations:
1.5 cups pistachios = 37g
1 cup rolled oats = 26g
1 cup VP Unflavored Collagen Peptides = 72g
2 tbsp cashew butter = 5g
16oz silken tofu = 20g
Banana = 1g each
TOTAL = 161g/4 = 40.25g per cup
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