Dubai Coconut Collagen Chocolate Bark

 

A luxurious, nourishing treat inspired by Middle Eastern flavours

If you're a fan of pistachio gelato, coconut rough, and all things chocolate, this collagen bark is for you.

This recipe is our take on the viral “Dubai Chocolate Bark” trend, but with a wellness twist. We’ve infused it with Nutraviva Collagen Hydrolysate to support skin, joint, and gut health -  turning a beautiful indulgence into a nourishing, functional treat.

With toasted coconut, creamy pistachio filling, and antioxidant-rich dark chocolate, every bite is a perfect balance of crunch, creaminess, and clean ingredients.

 

Why You'll Love Our Dubai Coconut Collagen Chocolate Bark

- Refined sugar free

- Loaded with healthy fats & fibre

- Supports collagen production & gut health

- Gluten-free & dairy-optional

- A show-stopping treat for any occasion

 

Ingredients: 

Top & bottom layer
2-3 cups dark chocolate ( 3 cups 70% dark chocolate used here )

Coconut Mixture
3 cups shredded coconut 
1/4 cup ghee
3 tablespoons Nutraviva Collagen Hydrolysate powder
1/2 cup of coconut oil ( or coconut butter will be a creamy consistency ) 
1 tablespoon matcha powder
3-4 tablespoons maple syrup ( or other refined sugar free alternative )

Pistachio Cream Filling
1 cup pistachios chopped
1 tablespoon maple syrup  ( or other refined sugar free alternative )
1 tablespoon ghee ( melted )
1 tablespoon water 

Topping 
1 cup pistachios chopped
Pinch of sea salt flakes 

 

Method

1. Line a large tray with baking paper & set aside. Melt half of the chocolate in a medium saucepan over low heat, stirring frequently. Once the chocolate is melted add to the baking sheet, carefully smoothing out a thin layer. Place in the fridge until set.

2. For the coconut filling, add the ghee to a medium saucepan on low heat until melted. Add the shredded coconut to the pan & stir constantly until lightly toasted. Turn down heat & add the collagen powder, coconut oil ( or coconut butter ), matcha & maple syrup ( or other RSF alternative ).  Mix until well combined & set aside off heat.

3. To create the pistachio cream, add to a food processor the pistachios, maple syrup ( or other RSF alternative ), melted ghee & water. Blend until a thick paste is created. Add paste to coconut filling & gently stir through on very low heat. 

4. Gently add your coconut pistachios filling to the first set layer of chocolate. Smooth filling over layer & place in the fridge to set.

5. In the meantime, melt down the other half of the chocolate in a medium saucepan over low heat, stirring frequently. Once the coconut filling has set, carefully pour the melted chocolate over the filling. Gently smooth over the top layer. Sprinkle over the remaining chopped pistachios & add a small pinch of sea salt flakes. Place back in the fridge to set.

6. Break or cut your creamy coconut bark into rustic pieces & enjoy your new crunchy creation. 

 

Tips & Variations

- Use coconut butter for a creamier filling.

- Swap pistachios for macadamias or almonds.

- Drizzle with white chocolate for an extra luxe look.

- Swap collagen powder options. This recipe can be easily adjusted to use our Marine Collagen or Australian collagen powders. 

 

This collagen chocolate bark is as stunning as it is satisfying; perfect for gifting, sharing, or treating yourself. Each bite is a nod to exotic flavours with the added benefit of functional ingredients.

Recipe developed by Kirsty of @old_salty_trek via @hueimagery.