Looking for a delicious and convenient way to boost your protein intake? These Peanut Butter & Vanilla High Protein Balls are the perfect solution! Made with classic flavours and packed with a scoop of CollagenX's 40UP Collagen Protein Powder, these energy bites offer sustained energy and support healthy ageing for those over 40. They're perfect for a pre-workout snack, a mid-afternoon pick-me-up, or a healthy way to satisfy your sweet tooth. 

Yields: Approximately 12 balls  
Prep time: 15 minutes 

Ingredients: 

• 1/2 cup rolled oats 
• 1/4 cup unsweetened shredded coconut 
• 1/4 cup natural peanut butter 
• 2 tablespoons honey or maple syrup 
• 1 scoop CollagenX 40UP Collagen Protein Powder (Vanilla flavour) 
• 2 tablespoons unsweetened low fat diary milk (or other preferred milk) 
• Pinch of sea salt

Instructions: 

• In a large bowl, combine rolled oats, shredded coconut, peanut butter, honey/maple syrup, CollagenX 40UP Collagen Protein Powder, and sea salt. 
• Mix well with a spatula or your hands until a sticky dough forms. If the mixture feels too dry, add almond milk one tablespoon at a time until it comes together. 
• Roll the dough into 1-inch balls. 
• Store leftover bliss balls in an airtight container in the refrigerator for up to a week. 

Tips: 

• For a richer flavour, use toasted coconut. 
• Feel free to substitute other nut butters like cashew or almond butter. 
• You can roll the balls in chopped nuts or shredded chocolate for added texture. 
• Freeze leftover protein balls for a longer shelf life. 

Author: Matt Hough – Director & Founder of CollagenX

Matt Hough is an Australian entrepreneur, business leader and Director & Founder of CollagenX, an Australian nutrition company specialising in evidence-based collagen peptides and nutritional products for healthy ageing, muscle health, mobility, recovery and sports nutrition. Matt’s work focuses on translating scientific research and nutritional evidence into practical, transparent and purpose-driven nutritional formulations. He is closely involved in product development, formulation, ingredient selection, research, quality, regulatory considerations and the strategic development of CollagenX. His particular areas of interest include collagen peptides, protein nutrition, muscle health and anabolic resistance, healthy ageing, connective tissue, tendon and joint health, recovery, glycine, leucine and sports nutrition. Matt also draws on a background in business management, quality systems, regulatory compliance and health-sector operations. His approach to nutrition is grounded in evidence, meaningful ingredient selection, appropriate dosing, product quality and transparency. Through the CollagenX blog, Matt explores the science behind collagen, protein and nutritional supplementation, helping consumers better understand the research, ingredients and formulation decisions behind the products they use.