If you have a sweet tooth, you'll love these recipes featuring our best-selling Marine Collagen. Here are 3 simple, easy-to-make treats for you to try this Easter.

Chocolate Collagen Popsicles

Makes 8 mini popsicles

Serves 8

Storage: Freezer

INGREDIENTS

• 1 cup almond milk
• 2 scoops Correxiko collagen
• 3 tbsp raw cacao
• 1 heaped tbsp almond or peanut butter
• 2 Medjool dates (de-stoned), soaked in hot water for 3 mins then drained
• Optional pinch of salt
• Optional 3 squares of melted white chocolate to decorate.

METHOD

Place all the ingredients (except the white chocolate) in a high-speed blender and blitz until smooth. Pour into popsicle moulds and add a lollipop stick. Freezer for at least 2 hours until set.

Remove from the moulds and place on a greaseproof-lined baking tray. Option to decorate in white chocolate then place back in the freezer to set.

Crackshell Chocolate Collagen Oats

Serves 2 ⁠
Prep time: 5 minutes⁠
Overall time: 20 mins⁠
Storage: Fridge for up to 1 day⁠
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INGREDIENTS ⁠

• 1 1/4 cup jumbo oats (or gluten free)⁠
• 1 - 1 1/4 cups unsweetened almond milk⁠
• 1/2 tsp vanilla powder or vanilla extract ⁠
• 2 heaped tbsp Correxiko collagen - makes it super creamy⁠
• 1.5 tbsp raw cacao⁠
• Optional tiny pinch of salt⁠
• Optional maple to taste⁠

⁠
TO SERVE⁠
40g dark chocolate (plus more if you want chunks on top)⁠
Flaked almonds⁠
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METHOD⁠
Place the almond milk, cacao, collagen, optional vanilla, salt and sweetener in a small blender like a Nutribullet or use a stick blender until frothy.⁠
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Combine oats with cacao milk and allow to soak for 15 minutes or overnight. Adjust thickness to take with almond milk. Option to add a little maple to the base if you prefer things sweetened or drizzle on top. LUSH!💛⁠
⁠
Melt dark chocolate in a glass bowl or over a pan filled with simmering water on low heat or microwave at 3 intervals, stirring occasionally. ⁠
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Add oats to bowl. Drizzle over chocolate and place in the fridge to set. Option to top with chunks of l easter egg or more dark choc or nuts. ⁠
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Option to add a little maple to the base milk if you prefer things sweeter or drizzle on top. LUSH!💛⁠
⁠
Thanks to Jo Harding @modernfoodstories for the recipe and photography. It’s cracking!⁠

Oat + Banana Collagen Pancakes

Serves 4 (Makes 12 pancakes)

Prep time: 15 minutes

Overall time: 15 minutes

Storage: Tupperware in the fridge for up to 3 days

INGREDIENTS

• 2 ripe bananas
• 2 eggs
• 1.5 cups old-fashioned oats
• 1/2 cup plant-based milk
• 1/2 tsp cinnamon
• 1 tsp vanilla extract 
• Good pinch of flaked sea salt 
• 2 tsp baking powder 
• 2 heaped tbsp Correxiko collagen
• optional 1 tbsp coconut sugar or maple
• 3 tsp butter, ghee or coconut oil for cooking

METHOD

Add all pancake ingredients to a blender and blitz until smooth. 

Add 1/4 tsp butter or oil to a non-stick frying pan. Add the batter, cooking two pancakes per pan, approximately 45 seconds per side, flipping in-between, on medium to low heat. Repeat until all the pancake batter is used up, adding 1/4 tsp of butter each time. 

Serve with berries, optional maple, yoghurt or coconut yoghurt.