Nutty Chia Clusters

Autophagy activators: SA, SP, VIT, PO, O3, CA, PB

Makes 6 servings • Prep time: 20 minutes • Cook time: 1 hour cooling time

When you’re wanting something a little sweet on a High day, these make a delicious treat, and you get to enjoy the polyphenols from some dark chocolate.

• 2 tablespoons coconut oil
• 2 tablespoons coconut butter
• 1 teaspoon Ceylon cinnamon
• 1 serving high-quality hydrolyzed collagen peptides (check the package for serving size)
• 2 tablespoons unsweetened peanut butter or nut butter of your choice
• 1 cup unsweetened shredded coconut
• ¼ cup chopped walnuts
• 2 tablespoons chia seeds
• 2 tablespoons high-quality dark chocolate chips (at least 70% cacao)

1. In a large saucepan, melt the coconut oil and coconut butter over low heat. Add the cinnamon, collagen, and nut butter and stir until smooth.

2. Remove from the heat and stir in the coconut, walnuts, chia seeds, and chocolate chips until well combined.

3. Using a tablespoon or a small ice cream scoop, scoop mounds of the mixture onto a baking sheet lined with parchment or waxed paper.

4. Refrigerate until hardened, at least an hour or two. At room temperature, coconut becomes liquid, so store in a glass container in the refrigerator up to five days, or keep them in the freezer up to four months.

Nutritional analysis per serving (⅙ recipe): fat 23g, protein 7g, carbohydrate 12g, net carbs 6g