Pink Lemonade Chu Chu's

Pink Lemonade Chu Chu's

Recipe by Life of Pie


  • 250g organic cashews (activate them if you have gut issues)

  • 2 cups collagen powder

  • 1/2 cup lemon juice (2 lemons juiced)

  • Zest of 2 lemons

  • 3/4 tsp organic beetroot, strawberry or raspberry powder

  • 4-6 drops quality lemon essential oil (optional, although it helps to enhance the lemon flavour)

  • 2 Tbsp coconut oil

  • 1/4 - 1/3 cup of powdered Lakanto to taste (start with 1/4 cup and add more in if desired)

  • 2 tsp ginger powder (optional)

  • 1 tsp ashwagandha powder (optional)


  1. Add the cashews, 1 cup collagen, ginger and ashwagandha (if adding these in), 1/4 cup lakanto and beetroot or berry powder to your thermomix bowl or food processor. Blitz the mixture together until it resembles a flour.

  2. Add in the coconut oil, lemon juice and another 1/2 cup of collagen. Blend until combined. Scrape down the sides of the bowl.

  3. Taste the mixture, add a touch more powdered lakanto if desired. Add in a few drops of the lemon essential oil and the remaining collagen powder.

  4. Re-blend until it reaches a very thick, sticky mix. Scoop the mixture into a pre-lined container. Place in the freezer to set.

  5. When it’s ready, thaw the chu chu slab for 3-5 minutes, slice and serve.

  6. Store in the freezer as it melts very quickly.


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