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Simply Organic Ground Nutmeg -- 2.3 oz


Simply Organic Ground Nutmeg
  • Our price: $6.49

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Simply Organic Ground Nutmeg -- 2.3 oz

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Simply Organic Ground Nutmeg Description

  • A Way to Eat.
  • The Way to Live

We're simply Organic. Our goal is to enrich people's lives with an honest promise of freshness, quality, and taste that can only come from organically grown foods.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Organic Nutmeg
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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No-Bake Gingerbread & Chocolate Collagen Bars

Richly spiced gingerbread is a nostalgic seasonal treat with its warming spices and comforting scent. Here, the same deeply satisfying gingerbread magic combines with skin-boosting collagen peptides to make festive and nourishing no-bake bars. They’re easy to make, nutritious and sure to please with flavors of the season. Gingerbread & Chocolate Collagen Protein Bars on Parchment Paper | Vitacost.com/blog

No-Bake Gingerbread & Chocolate Collagen Bars

  • 1-? cups pitted dates
  • ¼ cup boiling water
  • 2 Tbsp. blackstrap molasses (or fancy molasses)
  • ½ cup cashew butter
  • 1 tsp. vanilla extract
  • ? cup coconut flour (or more if needed)
  • 2-4 scoops Codeage Hydrolyzed Multi Collagen Peptides
  • 1 tsp. ground ginger
  • ½ tsp. cinnamon
  • ¼ tsp. sea salt
  • ¼ tsp. nutmeg
  • ? tsp. ground cloves
  • ¼ cup dark chocolate chips
  • 1 Tbsp. coconut oil

Optional: maple flakes for topping

  1. In heat-safe glass dish, combine dates and boiling water. Cover and steam for 5-10 minutes. Alternatively, soak dates overnight.
  2. Line bread pan or 8x8 baking pan with parchment paper.
  3. In food processor, blend dates with water, molasses, cashew butter and vanilla until smooth. Scrape down sides if necessary.
  4. In food processor, pulse coconut flour, collagen powder, salt and spices until blended. (Note: Mixture should be slightly crumbly. Add more coconut flour, if necessary.)
  5. Press mixture into prepared pan.
  6. In double boiler or microwave, melt chocolate and coconut oil. (Note: If using microwave, melt in increments of 30-45 seconds until melted.)
  7. Top gingerbread mixture with chocolate. Refrigerate for 1 hour until set. Cut into 10 bars.

Grab the ingredients you need to make these bars!

 
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