These colorful bites make you feel like your brain BREATHES and your heart EXPANDS. Colorful adaptogenic truffles with our medicinal mushies 🍄‍🟫 happiness herbal coffee and brain boosting blend. Cacao 🍫is one of the absolute best bases to use for medicinal and functional snacks. Cacao is a stimulating nervine, antioxidant and magnesium powerhouse. When paired with other adaptions, or herbs that increase or stimulate mental function, it becomes a match made in heaven. An easy treat to keep stocked in the fridge and healthy for the whole fam

ADAPTOGENIC TRUFFLES 

Recipe by Tara Lanich-Labree @themedicinecircle 

Ingredients for Ganache:

• 1 3/4 Cups Chopped Dark Chocolate-at least 72% (can also use chocolate chips-at least 72%)
• 1 Cup Coconut Cream or full fat milk
• 1 Teaspoon The Mind powder
• 1 Teaspoon Happiness Powder
• 1 Teaspoon Mushroom Mocha Milk
• 1 Teaspoon Adaptogenic Powder
• 1/2 Teaspoon Vanilla powder 
• For the Chocolate Shell:
• 1 3/4 Cup Chopped Dark Chocolate or Chocolate Chips
• 1 tsp Coconut Oil

*Top with different magic plant dustings of Anima Mundi, such as: Rose, Matcha, Golden Milk, Blue Lotus and Butterfly pea powder. Add dry marigold, rose or calendula petals, and a sprinkling of salt.

Directions:

1. Prepare your chocolate ganache. Make a double boiler or Bain Marie using a heat safe bowl set on top of a pot of gently boiling water. The water should not touch the bowl while it boils, or it will scorch the chocolate. 
2. Add the chopped chocolate to the bowl and warm until melting, and then add the coconut cream and powders, stirring quickly to incorporate. 
3. Take the bowl off the heat and add the vanilla extract.
4. Place the bowl in the refrigerator for around 2 hours, or until the chocolate ganache is solid all the way through. Speed it up in the freezer for 30 minutes to 1 hour.  
5. Use a spoon to scoop out about a tablespoon at a time of the ganache, rolling it in your hands  placing on a parchment-lined baking sheet. You will get messy, so you can rinse your hands every 3-4 truffles or wear disposable gloves if needed.
6. Once all the truffles are rolled, place them back in the freezer to harden. 
7. If you want to skip the coating, you can roll them in cinnamon, cocoa powder, or just enjoy them as is! 
8. Prepare the coating by adding the chocolate to a double boiler again. Warm it and add the coconut oil. You can also microwave the coating in 10 second increments to melt. 
9. Remove the truffles from the freezer and dip each one in the chocolate coating, placing them on a parchment-lined sheet to harden. 
10. Sprinkle with plant powders, finishing salt and/or edible flowers.