BY: Grace Gavilanes

December 9, 2018

8 Festive Holiday Recipes You Need to Try This Season

‘Tis the season for deliciously festive recipes! You might have considered filled-to-the-brim stockings or getting exactly what you asked Santa for the ultimate gift of the holiday season. But chances are you haven’t experienced the sweetest part of these cold-weather months … until now. Take a look at some of our favorite collagen-loaded holiday recipes, a perfect treat for this season.

Collagen Holiday Recipes

vegan peppermint cheesecake

Coconut Peppermint Cheesecake 

Yields 6-10 servings



  • ½ C pitted dates
  • 1 C chopped almonds
  • ¼ C coconut flakes
  • 2 T almond milk
  • 1 T maple syrup
  • 1 T crushed peppermint candy canes
  • 1 t cinnamon


  • Chopped dark chocolate
  • Crushed candy canes
  • Pomegranate



  1. Begin by soaking the cashews in a bowl with boiled water. You can leave them in there while preparing the crust or leave them overnight.
  2. For the crust, combine all ingredients into a food processor and pulse until everything is chopped and smooth. Press crust mixture into the bottom of a 8-inch spring pan until you have an even layer at the bottom.
  3. After rinsing out the food processor, add in the filling mixture. Mix until thick, smooth and creamy.
  4. Add the filling on top of the crust and smooth it out evenly. Then, add your toppings and store in the freezer for 2-3 hours.
  5. Remove cake from freezer, cut into pieces and enjoy!

RELATED: Try Vital Proteins Collagen Creamers!

snickerdoodle cookies holiday recipes

Snickerdoodle Cookies

Yields 24 small cookies


  • ¼ C softened coconut oil
  • ¼ C light coconut milk
  • 2 T maple syrup
  • 1 t vanilla extract
  • 1 C almond flour
  • 2 T coconut flour
  • 1 scoop Vital Proteins Gingerbread Collagen Creamer
  • ½ t baking soda
  • ¼ t cream of tartar
  • ½ t sea salt
  • ¼ C organic coconut sugar, sucanat or turbinado sugar
  • 1 t cinnamon


  1. Preheat the oven to 325°F. Have a lined sheet pan ready.
  2. Add the coconut oil, maple syrup and vanilla extract to the bowl of a stand mixer. Mix on medium speed until smooth.
  3. In a separate bowl, whisk together the almond flour, coconut flour, Gingerbread Collagen Creamer, baking soda, cream of tartar and sea salt.
  4. Add the dry ingredients into the wet. Mix on medium high speed until the dough is well-combined.
  5. Stir together the coconut sugar and cinnamon in a small bowl. Scoop balls of about 2 tablespoons dough and roll gently between your palms.
  6. Drop the dough into the sugar mixture and roll to coat.
  7. Place the dough balls onto the lined sheet pan. Gently press the center of each dough ball down in the center.
  8. Bake for 12-14 minutes, or until lightly browned on the edges. Some cracking will happen along the outsides of each cookie.  
  9. Allow them to cool on the pan for 5 minutes before transferring to a cooling rack.

RELATED: Have You Tried Vital Proteins Collagen Yet?

mini mocha tart

Mini Mocha Mint Tarts

Yields 4 if using 4-inch mini tart molds (or 12 if using a muffin tin)


Chocolate Crust:

Mocha Mint Filling:

  • 1 1/2 C cashews (soaked overnight in filtered water or for 1 hour in very hot water)
  • 1 t vanilla extract
  • 1/4 C coconut milk, canned (use full fat for creamier texture)
  • 2 T avocado oil
  • 1/2 C maple syrup or honey
  • 4-5 drops of peppermint oil (oil lends a much more natural flavor than extract)
  • 1/3 C cacao butter (melted over double boiler or in microwaved slowly)
  • 1/4 t Himalayan pink salt
  • 1 T Vital Proteins Mocha Collagen Creamer
  • 3 T raw cacao powder


Preparing the Crust:

  1. Place cashews in small mixing bowl and cover with water (either overnight or very hot water for 1 hour).
  2. Blend almonds in food processor until a fine meal is formed. Add the medjool dates and process until dates and almonds form a loose dough.
  3. Next add cacao powder, melted coconut oil, and mocha creamer until well combined. Will be a semi-sticky dough at this point.
  4. If not using mini tart pans with easy release bottoms, prepare muffin tin with parchment strips to create an “X” shape at the base for easier release once tarts have set.
  5. Divide the crust amongst the molds or muffin tin and press down with fingers or a spoon to allow for the crust to come up the sides evenly. Place in refrigerator to set.

Preparing the Filling:

  1. Add the cashews, vanilla, coconut milk, avocado oil, maple syrup, peppermint oil, melted cacao butter, pink salt, mocha collagen creamer, and cacao powder to high speed blender. Blend until smooth and creamy, may take up to 3 minutes.
  2. Distribute the filling amongst the tarts. Smooth with a spatula.
  3. Allow to set in the refrigerator for 4-5 hours. To remove mini tarts from tin, slide a butter knife along the edge, to allow for easier release, and then pull up on the tabs.
  4. To serve, garnish with coconut whipped cream, fresh mint, pomegranate seeds and crushed candy cane.
  5. Will stay in the fridge for 2-3 days and the freezer for up to 3 weeks.

RELATED: Is All Collagen Hydrolyzed?

cinnamon cookie mocktail

Cinnamon Cookie Mocktail

Yields 1 serving


For Garnish:


  1. In a blender or shaker bottle, blend Gingerbread Collagen Creamer, coconut milk, maple syrup and vanilla extract. Set aside.
  2. In a plastic bag, place a few cookies inside and crush them until a crumbly powder remains. Pour cookie crumbs on top of a clean surface.
  3. Line the rim of the glass with honey, then dip into the cookie crumb mixture.
  4. Pour the coconut milk mixture into the glass, then top with coconut whipped cream, gluten-free cinnamon cookie and a cinnamon stick.
  5. Serve immediately.

RELATED: Our Gingerbread Collagen Creamer Is Here!

chocolate mocha banana bread

Chocolate Mocha Banana Bread


  • 1½ C gluten-free oat flour
  • ½ C coconut flour
  • 4 scoops Vital Proteins Mocha Collagen Creamer
  • 2 t baking powder 
  • 1 t cinnamon 
  • 1 T unsweetened cacao powder 
  • ¼ C coconut sugar
  • ½ t salt
  • 2 bananas (mashed)
  • 2 organic eggs
  • 2 T melted coconut oil
  • ¼ C maple syrup
  • 1 t vanilla extract 
  • ½ C coconut milk
  • 1/4 C organic coffee


  1. Blend dry ingredients and mix wet ingredients together in a separate bowl.
  2. Combine dry ingredients into wet ingredients.
  3. Stir in ½ bag of vegan dark chocolate chips
  4. Bake at 350°F for 40 minutes. Let cool, slice and enjoy.

RELATED: Matcha vs. Green Tea: What’s the Difference?

matcha crepe cake

Matcha Crepe Cake

Yields 1 cake



For Crepes:

  1. Add the eggs, vanilla extract, maple syrup and sea salt to a blender. Blend on high until frothy.
  2. Add in Matcha Collagen and water. Keep the batter in the blender for easy dispensing.
  3. Heat a large crepe pan or nonstick skillet (minimum 8-10″) over medium heat.
  4. Grease the pan with a small amount of butter and pour about ½ cup of batter into the pan. Swirl the pan quickly to cover the bottom and distribute the batter evenly.
  5. Cook until the edges begin to brown, then gently flip the crepe over with a large spatula (this may take practice). Cook until the second side browns, about 1-2 more minutes.
  6. Slide the crepe onto a clean surface and cover with a tea towel to keep warm. Repeat with the remaining batter.
  7. On a serving plate, place one crepe, golden side up. Spread ¼ cup whipped cream over crepe top with a second crepe.
  8. Using about 20-24 crepes total, continue layering crepes and whipped cream. Refrigerate until firm, at least one hour or overnight.
  9. Dust with Matcha powder on top, slice and enjoy!

For Dairy-Free Whipped Cream:

  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place mixing bowl in refrigerator or freezer for 1 hour before making coconut cream.
  3. Open can of coconut cream (do not shake or mix the can prior). Scoop solid layer of coconut cream into chilled mixing bowl. Reserve remaining coconut water for another use.
  4. Using a hand or electric mixer, beat coconut cream on medium to high speed. Beat until fluffy and light.
  5. Add 2 scoops of Vital Proteins’ Coconut Collagen Creamer, beat 1 more minute. Taste and add vanilla if desired.

RELATED: Our Dark Chocolate & Blackberry Collagen Peptides Goes Perfectly with Oatmeal!

chocolate dipped marshmallows

Chocolate-Dipped Marshmallows

Yields 8-12 giant marshmallows


  • 1 C filtered water, divided
  • 2 T Vital Proteins Beef Gelatin
  • 1 C honey or maple syrup
  • ¼ t sea salt
  • 1 t vanilla extract
  • Tapioca or arrowroot starch, for dusting
  • ½ C dark chocolate chips
  • 2 t coconut oil, plus more for greasing


  1. Add ½ cup of the filtered water with the Beef Gelatin in the bowl of a standing mixer. Stir and set aside 3 minutes to allow the gelatin to bloom.
  2. Combine the remaining ½ cup of filtered water with the honey or maple syrup and sea salt in a medium saucepan. Cook over medium-low heat until mixture reaches 280°F, about 30 minutes.
  3. With a whisk fitted to the standing mixer, turn the mixer on low speed. Slowly pour the hot syrup into the gelatin. Continue mixing until it appears the gelatin has melted, about 1 minute. Turn the mixer up to medium speed for 3 minutes, then to high speed for 3 minutes, or until the mixture has doubled in volume and holds a stiff peak.
  4. Add in the vanilla and whip briefly to incorporate.
  5. Grease a standard 1-lb. bread loaf pan with coconut oil and dust with a light layer of tapioca or arrowroot starch. Pour the whipped marshmallow into the pan. Set it in a cool, dry place for 4+ hours, or until firm.
  6. Once set, dump the marshmallow out onto a surface dusted with more starch. Cut into squares and dust all sides with additional starch.
  7. Melt the chocolate chips with 2 teaspoons of coconut oil in a double boiler or microwave at 30 second intervals, stirring in between.  
  8. Dip the cut marshmallows into the chocolate and arrange them on a parchment-lined baking sheet.  
  9. Move the marshmallows into the freezer for 15 minutes to set the chocolate. Store the marshmallows in the refrigerator if not consuming immediately.

homemade eggnog holiday recipes

Homemade Eggnog

Yields 4-6 servings


  • 3½ C almond milk, divided (coconut milk or dairy milks will also work)
  • 1 scoop Vital Proteins Beef Gelatin*
  • 6 egg yolks
  • ⅓ – ½ C honey or maple syrup (adjust for mild or moderate sweetness)
  • ¼ C butter, ghee or coconut oil
  • 1 vanilla bean, split
  • ½ t nutmeg
  • ½ t cinnamon
  • Generous pinch of sea salt
  • 4 oz. rum or bourbon (optional)


  1. Combine ½ cup of the almond milk with the Beef Gelatin in a small bowl. Stir well and set aside to bloom for 3-5 minutes.
  2. Add the egg yolks and honey to a large bowl. Beat with a hand mixer (or stand mixer) until light and fluffy, about 5 minutes.
  3. Add the remaining 3 cups of almond milk to a medium saucepan over medium heat. Stir in the butter, vanilla bean, nutmeg, cinnamon, and sea salt.  Once the butter has dissolved. Turn the heat off, cover with a lid, and allow to steep for 10 minutes to help the vanilla bean infuse flavor into the milk.
  4. Once the milk has steeped, turn the heat on to medium low. Add the bloomed gelatin and continue to stir until the gelatin has dissolved. Remove the vanilla bean.
  5. With the hand mixer running, add the warm milk to the fluffy egg yolks in small batches to temper the eggs (adding too much liquid too quickly can curdle the eggs). Once all the milk is added, move the speed to high and mix until thick and frothy. This can also be done with a blender or immersion blender.
  6. Add in rum or bourbon, as desired, and serve the eggnog warm or room temperature.

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