Lemon Cake Collagen Bites

May 30, 2019 | Breakfast, Snacks

collagen bites

You know what’s tough? Figuring out how to bring food on the go when you eat Paleo and are trying to stick to a budget. And when you don’t want to entirely live on bags of almonds and processed protein bars. I feel this challenge every. single. day. I try to bring salads or containers of vegetables with me if I can, but that isn’t always realistic, and sometimes I just need something smaller than a full meal to keep me going.
Enter: homemade collagen bites.
You’ve heard me rave about collagen protein before so I’ll spare you too much of the repeat dialogue, but collagen should be consumed every day. By everyone. I get 2-3 full servings each day, and it’s made a noticeable difference in my hair, nails, and joint pain. It’s also been my go-to while I’ve been on my year long gut-healing protocol. (Don’t forget to grab my link for a huge discount and free trail from Thrive Market where I get all of my collagen each month!)
I’ve been trying to find ways of consuming collagen that aren’t just liquid, for convenience and because sometimes I just need to chew something, ya know? These energy bites have been my go-to lately. I make a double batch of these or my Chocolate Chip Collagen Bars and then I’m good to go for a week, no matter how many shoots or work meetings I have. It’s the ultimate Paleo entrepreneur business strategy for optimal hangriness management. Give it a go!


Lemon Cake Collagen Bites

PREP TIME 15 minutes
TOTAL TIME 15 minutes
SERVINGS 12 balls


  • 1 cup almonds
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 3 scoops Primal Kitchen Vanilla Coconut Collagen
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp coconut oil
  • 1/4 tsp Himalayan sea salt


  1. Combine almonds, cashews, and coconut in a food processor. Blend until the nuts and coconut are finely ground and beginning to clump together, about 2 minutes, Add in collagen, coconut oil, lemon juice, lemon zest, and sea salt. Bend until the mixture begins to form a ball, about 2-3 minutes. Add additional oil or a bit of almond butter, if needed.
  2. Roll into tablespoon-sized ball and place in the fridge or freezer for 20 minutes to harden. I keep mine in the freezer until eating

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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