BY: Grace Gavilanes

December 9, 2018

5 Surprising Ways to Use Vital Proteins Collagen Creamer

If you haven’t tried Vital Proteins Collagen Creamer yet, then you’re seriously missing out. Not only is it a healthier option, compared to your usual go-to creamer, but it also helps to promote stronger hair, skin, nails, joints and gut. We can’t get enough!

RELATED: The Health Benefits of Vital Proteins Collagen Creamer

Available in vanilla, coconut, mocha and gingerbread flavors, you’ll be sure to find your favorite faster than you can say “Hydrolyzed Collagen Peptides” (Psst, that’s what makes up our Collagen Creamer and is also our first-ever product!) What really makes our Collagen Creamer such a standout is its versatility. Most people add a scoop to their morning coffee. But us? We like to take it one step further and use our Collagen Creamer in all our favorite dessert recipes.

5 Surprising Ways to Use Vital Proteins Collagen Creamer

vital proteins collagen creamer dates

Chocolate-Coated Dates with Coconut Cream Filling

Yields 6-8 servings (depending on how many dates are used)



  1. In one bowl, mix and melt the chocolate and coconut oil together. Microwave 30 seconds at a time until fully melted.
  2. Once melted, add in maple syrup/maple butter.
  3. In a second bowl, mix almond butter, Coconut Collagen Creamer, and almond flour together until totally combined.
  4. Open up the dates and remove the pit in each one.
  5. Add almond butter mixture in the open space where the pit used to be. Close each date and dip in the chocolate mixture until totally covered.
  6. When all dates are stuffed and coated, sprinkle with a little bit of sea salt and place in the freezer for 15 minutes.
  7. Store the dates in the fridge to insure the chocolate does not melt.

chocolate mocha banana bread

Chocolate Mocha Banana Bread

Yields 1 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.

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. 

matcha crepe cake

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.

pumpkin brownies

Paleo Pumpkin Brownies

Serves 12


  • ¾ C pumpkin purée
  • ¼ C maple syrup
  • ½ C coconut sugar
  • 2 eggs
  • 1 t vanilla extract
  • ¾ C almond flour
  • 2 scoops Mocha Collagen Creamer
  • ¼ C tapioca flour
  • ½ C cacao powder
  • 2 t pumpkin pie spice
  • ⅓ C chocolate chips


  1. Preheat oven to 350 F. In a mixing bowl, whisk together pumpkin puree, maple syrup, coconut sugar, eggs and vanilla extract.
  2. Add in almond flour, Mocha Collagen Creamer, tapioca flour, cacao powder and pumpkin pie spice until well combined.
  3. Fold in chocolate chips.
  4. Line an 8×8 dish with parchment paper or grease liberally with coconut oil.
  5. Pour batter into the dish and bake for 20-25 minutes. Brownies will be fudgy, so let cool for a few minutes before slicing.
  6. Top with your favorite brownie topping like coconut whipped creampumpkin cream cheese spread or more melted chocolate.

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