Grass-fed Collagen Chocolate Recipe

Prepare equipment

Line a small baking tray or loaf pan (about 8x4 inches) with parchment paper, or prepare silicone chocolate molds. Have a heatproof bowl and a small saucepan ready for a double boiler.

Melt coconut oil

Place 6 tablespoons coconut oil in the heatproof bowl set over a saucepan of gently simmering water (double boiler). Stir occasionally until fully melted and warm but not hot, about 2–3 minutes.

Combine dry ingredients

Remove bowl from heat. Whisk in 3 tablespoons unsweetened cocoa powder, 4 tablespoons grass-fed collagen peptides, 1 pinch fine sea salt, and 1/4 teaspoon espresso powder (if using). Whisk until smooth and no lumps remain.

Sweeten and flavor

While mixture is still warm, whisk in 3 tablespoons maple syrup (or honey) and 1 teaspoon vanilla extract until fully incorporated and glossy. Taste and add more sweetener if desired (add in 1/2 tsp increments).

Adjust texture

If the mixture seems too thick from the collagen, warm very briefly over the double boiler and whisk to loosen. If too thin, add 1/2 tablespoon more cocoa powder and whisk until smooth.

Fold in mix-ins

If using chopped toasted nuts and shredded coconut, fold 1/2 cup nuts and 2 tablespoons shredded coconut into the chocolate mixture so they distribute evenly.

Pour and finish

Pour the chocolate mixture into the prepared pan or molds, spreading evenly with a spatula. Lightly tap the pan on the counter to remove air bubbles. Sprinkle sea salt flakes (about 1/4 teaspoon) over the top.

Chill to set

Refrigerate uncovered until firm, about 30–60 minutes, or place in the freezer for 15–20 minutes for quicker setting. The chocolate should be completely solid to the touch.

Store and serve

Lift parchment to remove slab or pop chocolates from molds. Break into pieces or slice as desired. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let sit at room temperature 5–10 minutes before serving for easier bite.