Three easy recipes using Cacao + Collagen — from fudgy beetroot brownies to a 2-minute mug cake and weekend pancakes. Cacao + Collagen is as versatile as it is delicious, and works beautifully in both hot and cold recipes.

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Recipe 1: Beetroot & Cacao + Collagen Brownies

Packed with nutritious beetroot — rich in vitamins A and C, calcium, folic acid, iron, manganese, potassium, fibre, and antioxidants.

Ingredients

• 150g peeled, cooked beetroot
• 2 eggs
• 150g maple syrup
• Pinch of salt
• 100g plain flour
• 50g Cacao + Collagen
• 1 tsp baking powder

Method

1. Preheat oven to 170°C.

2. Put the eggs, maple syrup and salt in a food mixer and mix for 5 minutes.

3. Sieve all the dry ingredients into a bowl and mix well.

4. Blitz the beetroot in a blender and add to the dry ingredients.

5. Mix well and pour into a lined brownie tin.

6. Bake for 30 minutes. Cool, cut and enjoy!

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Recipe 2: Cocoa & Raspberry Mug Cake

A deliciously easy chocolate dessert that takes just minutes to make.

Ingredients

• 1 tbsp coconut flour
• 1 tbsp honey or sweetener
• 2 tbsp Cacao + Collagen
• ¼ tsp baking powder
• 1 tbsp any nut or seed butter
• 1 mashed banana
• 45g raspberries (fresh or frozen)
• 1–2 tbsp unsweetened coconut milk

Method

1. Mix your dry ingredients in a microwave-safe bowl or large mug.

2. Add the honey, nut/seed butter, and banana and mix until a smooth batter forms.

3. Add the raspberries and milk and softly mix through. If the mix is too thick, add a little extra milk.

4. Microwave for 1–2 minutes — the outside should be cooked and the centre still gooey.

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Recipe 3: Cacao + Collagen Pancakes

A tasty twist on Sunday morning pancakes.

Ingredients

• 2 medium mashed bananas
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tbsp Cacao + Collagen
• ⅔ cup milk
• 2 tbsp neutral oil (True MCT Oil or avocado oil)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp vanilla extract
• Pinch of sea salt

Method

1. In a large bowl, place the flour, baking powder, baking soda, cinnamon, nutmeg and salt and stir.

2. In a medium bowl, whisk together the mashed banana, egg, milk and oil.

3. Add the wet ingredients to the dry ingredients and mix until just combined.

4. Cook the pancakes for 1–2 minutes per side, or until puffed, cooked through, and golden brown on both sides.

5. Serve with cashew cream and blueberries.