Dubai Coconut Collagen Chocolate Bark

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Chocolate bark topped with nuts and sea salt on a wooden platter.

Give your sweet tooth a nourishing twist with this Dubai Coconut Collagen Chocolate Bark — a decadent yet wholesome creation featuring Nutraviva Collagen Hydrolysate. Developed by Kirsty of @old_salty_trek, this layered treat combines rich dark chocolate, creamy pistachio, coconut, and the added benefits of collagen for glowing skin, strong joints, and gut health. Perfect for sharing or gifting, it’s a feel-good indulgence that supports beauty and vitality from the inside out.

For everyday vitality, collagen is the quiet achiever, it helps maintain supple skin, comfortable joints, and a resilient gut lining so you can look, move, and feel your best. Nutraviva Collagen Hydrolysate makes topping up simple: its highly bioavailable peptides dissolve quickly, are tasteless, and blend seamlessly into hot or cold drinks without changing flavour or texture.

Sourced from premium grass-fed and finished bovine collagen and designed for rapid absorption, it’s an easy daily ritual to support beauty and movement from the inside out. Nutraviva Collagen Hydrolysate is rich in the amino acids glycine, proline and hydroxyproline, the natural building blocks for collagen synthesis. It’s an effortless way to support skin, joints, and gut health - helping you feel your best every day.

PREP TIME	COOK TIME	SERVES	DIFFICULTY
20 minutes	1-2 hours	10-12 pieces	Moderate

INGREDIENTS

2-3 cups dark chocolate
1/4 cup ghee
3 cups shredded coconut
3 tablespoons Nutraviva Collagen Hydrolysate powder
1/2 cup of coconut oil
1 tablespoon matcha powder
3-4 tablespoons maple syrup
Pistachio Cream Filling

1 cup pistachios chopped
1 tablespoon maple syrup
1 tablespoon ghee (melted)
1 tablespoon water
Topping
1 cup pistachios chopped
Pinch of sea salt flakes

METHOD

Melt half chocolate and spread a thin base on lined large tray. Place in fridge until set.
Coconut filling: melt ghee and add coconut to pan, stirring until lightly roasted.
Turn down heat and add collagen powder, coconut oil, matcha and maple syrup.
Mix well and set aside off heat.
Pistachio cream: process all pistachio cream ingredients, until a thick paste created.
Add paste to coconut filling and gently stir through on very low heat.
Gently smooth filling over the layer of chocolate. Place in fridge to set.
Once set, melt other half of chocolate and pour over the filling. Gently smooth the top layer.
Sprinkle with chopped pistachios and a pinch of salt flakes.
Place in fridge to set. Break into pieces and enjoy!