Our best chocolate recipes

Cacao + Collagen Edition

We've curated our favourite Cacao + Collagen recipes for you – perfect for summer or whenever you fancy a creamy, chocolatey moment that also supports your wellbeing.

Iced Cacao Elixir

Ingredients:

• 1 cup almond milk
  

• 2 tsp Cacao + Collagen
  

• Ice cubes
  

Give everything a good shake or blend, pour into a glass filled with ice cubes. Cool, creamy, gently sweet, and absolutely perfect for warm days.

Cacao Smoothie

Ingredients:

• 1 frozen banana
  

• 1 cup almond milk
  

• 2 tsp Cacao + Collagen
  

• 1 tbsp hemp seeds
  

Blend all ingredients until creamy – ideal post-workout or as a chocolatey energy boost throughout the day.

Hot Chocolate Comfort Milk

Ingredients:

• 1 cup milk of your choice (e.g. almond or oat)
  

• 2 tsp Cacao + Collagen
  

Gently heat the milk and stir in the Cacao + Collagen until completely dissolved. Pour into your favourite mug – and savour the soothing moment. Perfect for evenings.

Cacao + Goji Berry Cake

Ingredients:

• 1¼ cups almond flour
  

• ½ cup oat flour
  

• 2 tsp cinnamon
  

• 1½ tsp baking powder
  

• 1 tsp bicarbonate of soda
  

• ¼ cup almond butter
  

• 1 cup almond milk
  

• 2 tsp vanilla extract
  

• ¼ cup goji berries
  

• ½ cup Cacao + Collagen or cocoa powder
  

• ½ cup coconut nectar
  

• ¼ cup soft coconut butter
  

• ⅓ cup melted coconut oil
  
  

Method:
Preheat oven to 180°C. Mix all ingredients to form a smooth batter. Pour into a greased 23cm cake tin and bake for 20–25 minutes. Dust with cacao and True Collagen.

The Ultimate Chocolate Brownies

Ingredients:

• 150g unsalted butter
  

• 250g caster sugar
  

• 80g Cacao + Collagen
  

• 1 pinch sea salt
  

• 1 tsp vanilla extract
  

• 2 eggs
  

• 60g plain flour
  

• 80g chopped walnuts or hazelnuts
  
  

Method:
Preheat oven to 180°C (160°C fan), line a tin (approx. 20x20cm) with baking parchment.
Melt the butter, stir in sugar, Cacao + Collagen, and vanilla. Beat in eggs one at a time. Fold in flour until you have a smooth batter. Fold in the nuts.
Bake for about 25 minutes. Test with a wooden skewer – a few moist crumbs should still cling to it.

Chocolate Mousse – 2 Variations

Variation 1: Rich & Creamy

• 250ml double cream
  

• 2 tbsp icing sugar
  

• 60g Cacao + Collagen
  

• 1 tsp vanilla extract
  
  

Whip cream to stiff peaks. Gently fold in icing sugar and Cacao + Collagen, finally stir through the vanilla extract. Spoon into 4 dessert bowls and chill.

Variation 2: Light & Airy
Simply substitute whipped egg whites for the cream – for a wonderfully light, airy texture.

Have a lovely time trying these out!

Uta x