is collagen vegan cheese.
The recipe is simple, but it’s also very satisfying. It’s a great way to use up leftover vegan cheeses, and it makes a delicious side dish for a vegan dinner.
Vegan collagen
powder
1/2 cup almond milk
, 1/4 cup coconut oil
(or coconut butter)
.
1 cup raw cashews
(or raw almonds) (optional)
2 tablespoons coconut sugar
3 tablespoons raw honey
Directions:
Preheat oven to 350 degrees F. Mix together the almond butter, coconut milk, raw almond, honey, and sugar. Add the cashew mixture to the dry ingredients and mix well. Pour into a greased 9×13 inch baking dish. Bake for 20 minutes or until golden brown. Remove from oven and let cool.
vegan collagen boost
.
The product is available in a variety of sizes and colors. It is also available as a gel, powder, and liquid. The product contains a blend of collagen, which is a natural protein that helps to strengthen and repair the skin.
vegan collagen australia
Coconut oil
1/2 cup coconut oil
, 1/4 cup water
.
, 2 tablespoons coconut sugar
1 tablespoon coconut flour
1 tablespoon baking powder
2 teaspoons baking soda
3/8 teaspoon salt
2 tablespoons pure vanilla extract
3/16 teaspoon cinnamon
1 cup unsweetened cocoa powder
2 cups powdered sugar
3 tablespoons unsalted butter, melted
4 tablespoons powdered milk
5 tablespoons water
4 cups coconut milk
6 tablespoons vanilla bean paste
5 cups unsaturated coconut butter
6 cups water, divided
8 ounces unscented coconut
8 tablespoons raw honey
Preheat oven to 350 degrees F.
Step 1: In a large bowl, combine the coconut, water and sugar. Stir in the vanilla and cinnamon. Add the melted butter and stir until combined. Pour into a greased 9×13 baking dish. Bake for 15 minutes. Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely before frosting. Step 2: Combine the powdered sugars, cocoa, baking flour, salt, and vanilla in a medium bowl. Beat the butter with the sugar until light and fluffy. Fold in coconut and milk. Spread evenly over the cake. Frost with coconut flakes. Recipe Notes: If you don’t have coconut or coconut-based frostings, you can use coconut cream. I used coconut whipped cream, but you could also use plain coconut. If using coconut as the base, add 1 cup of coconut water to the frosted batter. You can also add a little more coconut if you like. Nutrition Facts Coconut Coconut Frosting Amount Per Serving Calories 539 Calories from Fat 5 % Daily Value* Total Fat 1g 2% Sodium 545mg 26% Potassium 590mg 16% Total Carbohydrates 39g 12% Dietary Fiber 2g 8% Sugars 5g Protein 1.5g 3% Vitamin A 1% Calcium 1%. * Percent Daily Values are based on a 2000 calorie diet.
is collagen cruelty-free
, vegan, and cruelty free.
The best part about this product is that it’s made with natural ingredients, so you can use it in your own recipes. It’s also vegan and gluten- and soy-friendly, which means you’ll be able to enjoy it without any of the added ingredients you might find in other products.