Per lo strato di cioccolato fondente:

Circa 14 grandi datteri, denocciolati
1 tazza di farina di mandorle
2 cucchiai di cacao in polvere
2 cucchiai di olio di cocco, fuso
2 cucchiai Collagen Gold

Per lo strato di gelato alla vaniglia:

4 banane congelate
3 cucchiaini di polvere di vaniglia
4 cucchiai di Collagene Marino Puro

Per lo strato di gelato alla fragola e cocco:

1 tazza di fragole fresche congelate
1 dl di latte di cocco o 1 grande cubetto di ghiaccio di latte di cocco
3 cucchiaini di polvere di vaniglia
4 cucchiai Collagen Beauty Remedy

The lower layer is a guilt-free chocolate fudge made with the natural sweetness of dates and nutty goodness from almond flour. The middle layer is a creamy vanilla nice cream, and the top layer boasts refreshing flavor from fresh strawberries and coconut. And the best part? Each layer is with 3 kinds of collagen from Vild Nord.

1. In a food processor, blend dates, almond flour, cocoa powder, coconut oil and Collagen Gold, until a sticky mixture is formed. This will be the base layer.

Press the chocolate fudge mixture into the bottom of a baking dish of about 20x30 cm and spread it evenly in the mold. Place the mold in the freezer for the mixture to settle while preparing the other layers.

2. Clean the food processor, then blend the frozen bananas, vanilla powder and Pure Marine Collagen until smooth and creamy. This will be the middle layer.

Take the mold out of the freezer and pour the lovely vanilla nice cream on top of the chocolate fudge. Smooth the surface with the back of a spoon and put the molds back in the freezer.

3. Clean the food processor again, then blend the frozen strawberries, coconut cream or coconut ice cube, vanilla floor and Collagen Beauty Remedy, until they are well mixed. This will be the top layer.

Take the mold out of the freezer again and pour strawberries nice cream on top of the vanilla layer.
Put the mold back in the freezer and let them freeze while preparing the ice sticks. We split the ice sticks in two to better fit the finished ice cream.

4. The only slightly messy part comes when you separate the ice. Be sure to freeze them overnight or until the ice is completely stiffened. When serving, make sure the bottom adheres to the ice sticks. Use a knife to make square ice pieces and gently separate the ice cream from each other.


With the full chocolate fudge, creamy vanilla nice cream and refreshing strawberries nice cream, these ice cream sticks will definitely be your favorite summer snack.