Cardamom Pecan Collagen Balls

These rich, satisfying collagen balls are packed with healthy fats, protein, and crunch. My favorite pecans for this recipe are the Pecan Shop Sprouted Texas Native Pecan Halves, Family Recipe Crispy, Soaked and Dried with Sea Salt, available on Amazon. Making pecan butter is easy—it just takes a food processor and a few minutes of patience.

Ingredients

• 1¼ cups raw sprouted pecan butter

If making your own pecan butter, you’ll need 3 cups of sprouted pecans to yield approximately 1¼ cups pecan butter:

• 3 cups sprouted pecans
• 1 cup Wholesome Wellness Multi Collagen Protein Powder
• ½ cup crushed raw sprouted pumpkin seeds
• ½ cup crushed raw sprouted pecans
• ¼ cup ChocZero Keto Honey
  • Add 1–2 additional tablespoons if you prefer a sweeter treat
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon ground cardamom
• 1/8 teaspoon sea salt if using salted nuts. Increase to 1/4 teaspoon if using unsalted nuts

Instructions

Make the Pecan Butter

If making homemade pecan butter, place 3 cups of sprouted pecans in a food processor and blend for about 3 minutes, or until smooth and creamy. Stop halfway through to scrape down the sides if needed.

Transfer the pecan butter to the refrigerator and chill for 1–2 hours, or until slightly firm.

Make the Collagen Balls

In a large mixing bowl, combine the chilled pecan butter and collagen powder.

Add the ChocZero Keto Honey, vanilla extract, almond extract, cardamom, and salt. Mix until thoroughly combined.

Fold in the crushed pecans and pumpkin seeds.

Roll into 1-inch balls.

If desired, press a pecan half onto the top of each ball or roll the balls in crushed nuts, unsweetened coconut flakes, or sesame seeds for extra texture and visual appeal.

Storage

Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.

For the best texture and flavor, store these collagen balls in the freezer and allow them to thaw for 10–15 minutes before serving.