3 scoops (60g) of Bowmar Nutrition Collagen Peptides
1/4 cup of powdered sugar
1/4 cup of I Can’t Believe It’s Not Butter at room temperature
20 maraschino cherries
1 tbsp of cherry juice
90g of Ghirardelli milk chocolate melting wafers


Begin by removing the cherries from the jar and placing them on a paper towel to dry. Save a tbsp of the cherry juice and place off to the side.

In a large mixing bowl, whisk together the collagen and powdered sugar. Next, add in the butter and mix away. Once it is a dough like texture, add in the cherry juice and continue mixing until the juice is fully mixed in.

Line a cookie sheet with parchment paper. If necessary, slightly dab the cherries with a paper towel if they still appear to be damp. Use a teaspoon to scoop out the dough and flatten in your hand. Place a cherry in the middle of the dough and wrap the dough around it. Roll the dough covered cherry into a ball in order for it to get its form and place it onto the parchment paper. Do this 19 more times! Place in the freezer for AT LEAST one hour.

Melt the wafers according to the instructions. Dip each cherry into the chocolate and place onto a clean sheet of parchment paper. I removed 5 cherries at a time from the freezer to ensure they didn’t start to soften prior to being dipped into the chocolate. Let the cherries cool completely. Refrigerate afterwards if desired.

From the kitchen of: Delaney Weirich