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Organ Chocolate Mousse

By Kaya Kozanecka

Nourish your beloved with organs, or make this a love letter to your gut.

It’s an indulgence that truly loves you back: silky, rich, and packed with deep nourishment. Dark chocolate isn’t just an aphrodisiac: it’s filled with flavonoids that boost circulation, pleasure and mood.

But the real magic lies in Organised: a blend of collagen, organ meats, and colostrum, providing bioavailable B vitamins, iron, and skin-supporting nutrients. This is chocolate mousse that works for you: supporting gut health, hormones, and overall well being in the most delicious way possible.

Ingredients

100ml raw double cream
150g high quality dark chocolate ( we used 85% cocoa)
3 organic egg whites
1 scoop Organised
Optional: 1-2 tbsp raw honey or maple syrup

Toppings:

A dollop of creme fraiche or greek yogurt
A few raspberries for decoration
Chocolate shavings or a dust of cocoa powder

Method

Melt the chocolate into the double cream in a bowl set over a pan of simmering water on a low heat. Make sure that the bowl doesn’t touch the water otherwise it might get too hot and the chocolate might split.
In the meantime whisk the egg whites to stiff peaks by either using a hand whisker or an electric one. If using add in the honey and whisk until it’s well incorporated.
Pour the melted chocolate cream into the egg whites and very gently mix everything together. Add in Organised and mix again.
Divide the mousse into 4 pots/glasses and place in the fridge to set for 2-3 hours.
Serve with a dollop of creme fraiche, few raspberries and some chocolate shavings.

More than just a supplement

All-in-one, 100% grass-fed beef protein powder, enriched with collagen, colostrum and beef organs. Designed to replace multiple supplements using whole-food nutrition.

Inside organised

Beef Protein

Bovine Collagen

Bovine Colostrum

Bovine Organ Complex

(Liver, Heart, Kidney, Spleen, Lung)

Celtic Sea Salt

Raw Honey

Maple Syrup

Organic Dates

Buy Now

Blue packaging for the 'Organised' whole food organ blend product, emphasizing nutrition and longevity benefits.

NO SUGAR ADDED

NO FLAVOURINGS

NOTHING ARTIFICAL

NO STEVIA OR ERYTHRITOL

NO PESTICIDES

Crunchy Colostrum Bark

This isn’t just a frozen treat, it’s a deeply restorative, skin-rejuvenating, and immune-boosting bite of nourishment wrapped in chocolate. At the heart of this crunchy bark is colostrum: one of nature’s most potent superfoods. Known as “liquid gold,” colostrum is packed with immunoglobulins, growth factors, and bioavailable nutrients that support gut integrity, cellular repair, and radiant skin. But we didn’t stop there. Paired with beef organs for bioavailable B vitamins, collagen for deep tissue support, antioxidant-rich berries and you've got yourself a treat that doesn’t just satisfy cravings, but actively replenishes your body. Makes 1 bark Ingredients: 500g organic greek yogurt 200g mixed berries of your choice 1 scoop Organised 100g dark chocolate - melted Method Spread the berries in one layer on a baking tray covered with parchment paper. In a bowl mix the greek yogurt with Organised until well combined. Spread the yogurt on top of the berries until they are fulled covered. Place in the fridge for at least 4-5 hours until frozen. Pour over the melted dark chocolate and spread it evenly with a spatula. Transfer the bark in the freezer for the final 30 minutes until the chocolate is fully set. Slice into squares and store in the freezer for a couple of months.

Animal Based Pancakes

Pancake Day is here, but instead of the usual syrupy, carb-heavy stacks that leave you crashing by noon, we’re flipping something different, pancakes that are just as fluffy, buttery, and delicious but actually fuels your body with the deep nourishment it craves. What makes these different? Eggs & raw butter → Rich in choline, vitamin A, and essential fatty acids to support hormones & brain health. Beef organs (yes, really!) → A hidden boost of bioavailable protein, iron, and minerals for metabolic & immune support. Caramelised bananas → Naturally sweet & packed with potassium to support muscle recovery & electrolyte balance. (Makes 4 large pancakes) Ingredients 3 Large Organic eggs 2 tbsp Maple syrup 2 tbsp Extra virgin olive oil or melted raw butter 30g (1/4 cup) Coconut flour 1 tbsp Organised 1 tsp Baking powder 1 tsp Vanilla extract A pinch of sea salt A knob of raw butter for cooking For the caramelised bananas: 1 Ripe banana, sliced thick 1 tbsp Raw honey or maple syrup A knob of raw butter for cooking Serve with a generous drizzle of maple syrup Method In a large bowl whisk together the eggs, maple syrup, extra virgin olive oil or butter, coconut flour, Organised, baking powder, vanilla extract and sea salt. Let the batter sit for 5 minutes to thicken up slightly. To make the caramelised banana. Add a knob of raw butter to a pan and once it starts to bubble add in the banana slices in one layer. Drizzle with the raw honey and cook on each side for 2-3 minutes until golden brown. Remove from the heat and set aside. Heat up the butter in a frying pan on a medium heat. Once hot add in about 2 tablespoons of the pancakes batter spreading it into a round shape. Cook on one side for 3-4 minutes then very gently flip the pancake and repeat on the other side. Transfer the pancakes to a plate and pile the caramelised bananas on top. Drizzle with some extra maple syrup and enjoy!

Beef Organ Cookies

We all know the perfect chocolate chip cookie should be buttery, soft, and slightly chewy, but what if it also happened to be a secret nutrient goldmine? Hidden inside the rich dough is Organised, a blend of liver, heart, kidney, and colostrum: packed with bioavailable protein, heme iron, B vitamins and collagen. These are the very nutrients that fuel energy, restore minerals, and support everything from skin elasticity to cognitive function. Best enjoyed warm, with a glass of raw milk, knowing you’re fuelling your body just as much as you’re treating it. Ingredients: 70g (1/2 cup) Coconut flour 60ml (1/4 cup) Melted raw butter 60ml (1/4 cup) Maple syrup 2 large Organic eggs 1 tsp Vanilla extract 1 tsp Bicarbonate of soda A pinch of sea salt 110g (1/3 cup) chocolate chips of your choice Method Preheat the oven at 180 degrees Celsius. Line a large baking tray with some unbleached parchment paper. To a large bowl add in the eggs, melted raw butter and maple syrup. Whisk until well combined. Add in the coconut flour, salt, vanilla extract, bicarbonate of soda and Organised. Mix until you have thick cookie batter. Fold in the chocolate chips. Using an ice cream scoop or a spoon scoop up the dough and using your fingers press down in the shape of a cookie. Place the cookies onto the baking tray and bake in the oven for 12 minutes until the edges are golden brown. Remove from the oven and let cool for 20-30 minutes. Eat them straight away or store them in a container for 2-3 days.

Date Fudge Cake with Organs

Our date obsession continues…and this time we made a cake: a rich, fudgy, nutrient-packed indulgence that’s completely flourless, naturally sweetened, and brimming with ancestral nourishment. Every bite melts in your mouth with deep chocolate flavour, silky texture, and the kind of decadence that feels too good to be good for you…but it is. Instead of refined sugars and processed flours, we use medjool dates for natural caramel-like sweetness, raw cacao for antioxidants, and organic eggs for a perfectly dense, fudgy crumb. And the secret superfood? Organised, our beef organ blend packed with bioavailable vitamins, minerals, colostrum, and collagen to nourish from the inside out. Think skin health, energy, and gut support, all hidden in a chocolate cake. Topped with a luscious, creamy butter cacao frosting, this is the ultimate nutrient-dense dessert, perfect for any moment that calls for chocolate. Ingredients About 18 Medjool dates (2 cups) - pitted 6 tbsp Raw cacao powder A scoop of Organised A generous pinch of sea salt 3 Organic eggs 1 tsp Baking powder 60ml (1/4 cup) raw butter - melted For the frosting (optional): 110g (1/2 cup) Raw butter - softened to room temperature 5 tbsp Raw cacao powder 3 tbsp Maple syrup Method Line a cake tin with some parchment paper. Preheat the oven to 180 degrees Celsius Add the dates to a food processor and blitz until a sticky ball forms. Add in the raw cacao powder & Organised. Blitz again until everything is incorporated. Add in the eggs, salt and baking powder. Blitz for a minute until you have a fairly smooth batter. You want the dates to have broken down as much as possible. Add in the melted butter and mix to combine. Pour the batter into the tin and smooth it out. Bake in the oven for 30 minutes. Don’t over bake it as you want a fudgy and gooey consistency. Remove from the oven and let it cool down in the tin for 10 minutes before transferring to cooling rack for 2-3 hours. To make the frosting whisk together the softened butter withe the raw cacao powder and maple syrup. Work the mixture until you have a fluffy and smooth consistency. Using a spatula spread the butter cream on top of the cake. Cut into slices and enjoy!

Animal based banana bread

Banana bread is a classic comfort food, but this version is rooted in ancestral nourishment: high in protein, healthy fats, and minerals that modern versions lack. Instead of refined flours and seed oils, we’ve crafted a deeply nourishing, animal-based alternative using raw butter, pastured eggs, and coconut flour for a loaf that’s naturally rich in collagen, fat-soluble vitamins, and gut-loving nutrients. With Organised blended into the batter, you’re getting a dose of bioavailable protein, collagen, colostrum and beef organs in every slice. Perfect for slow mornings, post workout recovery, or a deeply satisfying snack, this banana bread is as delicious as it is functional. Ingredients 3 very ripe bananas 3 large organic eggs 60ml (1/4 cup) raw butter - melted 60ml (1/4 cup) maple syrup 1 tsp vanilla extract 90g (3/4 cup) coconut flour 1 scoop Organised 1 tsp baking powder 1 tsp bicarbonate of soda A generous pinch of sea salt Optional: 1 banana sliced lengthways for decoration Method Line a loaf tin with some unbleached baking paper. Preheat the oven at 180 degrees Celsius. Using a fork mash down the bananas until you have a fairly smooth puree. Add the eggs, melted butter, maple syrup and vanilla extract and whisk until well combined. Add in the coconut flour, Organised, baking powder, bicarbonate of soda and salt. Mix everything together. The batter will thicken up slightly, that’s absolutely normal. Pour the mixture into the loaf tin and if using add the sliced banana on top. Bake in the oven for 45-50 minutes until a toothpick comes up clean when inserted in the middle. Leave the loaf to cool down in the tin for 10 minutes before transferring it to a cooling rack for 3 hours or ideally overnight. Cut the loaf into slices and enjoy!

Bounty bars with organs & chocolate

We took your favourite chocolate bar and packed it with nose-to-tail nutrition. These Bounty bars take the classic coconut-and-chocolate combination and elevate it with ancestral superfoods like beef organs and colostrum, delivering a rich source of bioavailable vitamins, minerals, and essential amino acids in every bite. But here’s the best part: you won’t taste the organs. Instead, all you’ll get is the creamy coconut filling, the natural sweetness of raw honey, and the smooth richness of dark chocolate, while your body soaks up the benefits. Unlike store-bought bars filled with emulsifiers, seed oils, and artificial flavours, these bars are made with whole, unprocessed ingredients that work with your body, not against it. The coconut provides healthy saturated fats for sustained energy, while the dark chocolate delivers polyphenols and antioxidants for cellular protection. And the nutrient density of organs and colostrum goes without saying. Makes 8-9 bars depending on size Ingredients: 150g Desiccated coconut 100g Full fat coconut milk - only the thick part which forms on top of a coconut milk tin 4 Tbsp raw honey 1 Scoop Organised 120g Dark chocolate - melted Method: Add all the ingredients aside from the dark chocolate to a food processor and blitz until you have a fairly smooth consistency. Shape into 10-12 bars using your hands then arrange them on a baking tray covered with some parchment paper. Place in the freezer for 1 hour to set. In the meantime melt the chocolate. Using a fork or a toothpick dip the coconut bars into the melted chocolate. And place them back on the baking paper. Drizzle with some extra chocolate if you have some left. Transfer to the fridge to set for the final 30 minutes. Enjoy straight away or store in the fridge for up 2 weeks or in the freezer for 6 months.

Organ Chocolate Mousse

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More than just a supplement

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