4 ½ tbsp canned coconut milk
¾ cup + 2 tbsp semi-sweet dark chocolate chips
5 tbsp Landish Marine Collagen Beauty Blend
¼ tsp cinnamon
½ tsp vanilla extract
¼ cup cocoa powder



Finely chop chocolate chips with a knife to help them melt more evenly. Place chocolate pieces into a medium-sized bowl.


Shake the can of coconut milk before opening to make sure it’s mixed well. Then measure out coconut milk into a small saucepan.


Set saucepan on medium-low heat and bring the coconut milk up to a gentle boil.


Add in the Marine Collagen Beauty Blend 1 tbsp at a time, stirring with a whisk or frother in between scoops until fully dissolved. Remove from heat.


Pour the hot coconut milk over the chopped chocolate in the bowl. Cover and let melt for 5 minutes.


Uncover and slowly stir the melted chocolate and coconut milk together with a spoon, taking care not to add any air into the mixture. Stir in cinnamon and vanilla extract until the mixture is smooth and combined.


Place truffle mixture into the fridge for 2-3 hours until solid and no longer sticky to touch.


Pour cocoa powder into a shallow bowl.


On a cutting board or plate, roll hardened chocolate and coconut mixture into 10 even balls (a little over a tablespoon each). Use some cocoa powder on your hands if the mixture starts to melt while rolling.


Roll truffles in cocoa powder and place them onto a plate or platter.


Store truffles in the fridge until ready to serve. Before serving, let them thaw at room temperature for 5 minutes.

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