Directions

1Place almond butter, collagen, shake powder, and vanilla extract in a mixing bowl. Mix with a wooden spoon until well incorporated, scraping down sides of the bowl and mix again.

2Scoop out a small amount of mixture and roll into balls. Place on a plate and freeze for 10 minutes.

3Place chocolate chips and coconut oil in a heat-safe glass bowl over a pot of simmering water. Stir until completely melted. Take off heat. Gently stir in allulose.

4Take the balls out of the freezer and roll each one in chocolate. Place each balls on wax paper lined plate, and then chill in the refrigerator for 20 minutes.

5Enjoy! Store leftovers in an airtight container for up to a week or in the freezer for up to a month.