REISHI INFUSED Raw PB+J Chocolate Cups
Pairing mushrooms with raw cacao is essential. It's not only a decadent combo, they actually complement each other chemically! Cacao and Reishi are the perfect pair as the alkaloids in cacao allow for a fuller absorption of our dear mushrooms, like reishi, allowing our body to assimilate a more powerful chemistry.
Here goes a mouthwatering recipe by Elsa of @elsaswholesomelife using our raw + organic reishi powder grown in WA state.
Makes 4-8 serves.
100g cacao butter, coarsely chopped and melted over a double pot
50g (1/4 cup melted) coconut oil
1/3 cup cacao powder
3-4 tsp reishi powder
1/4 tsp himalayan salt
1.5 tsp stevia/erythriol powder *see note or 3 tsp maple syrup/sweetener of choice
40g (2 heaped tbsp) natural peanut butter
1 tsp chia seeds
40g frozen raspberries
- Begin by making the raspberry jam. Crumble up the raspberries in a bowl and stir through the chia seeds. Set aside on the bench to defrost.
- Next begin making the chocolate mix. Stir all the chocolate ingredients together, (all other ingredients except the peanut butter) spoon 1/2 of the mixture into silicone cupcake moulds (approx 4), stirring between each spoonful to prevent the mushroom and stevia setting on the bottom.
- Place moulds in the freezer to set for 5-10 minutes.
- Remove moulds from freezer and spoon 1 heaped tsp of peanut butter in the centre of each. Using the back of a spoon spread the peanut butter into a disk that is slightly smaller than the diameter of the chocolate base.
- Spoon the raspberry jam on top of the peanut butter.
- Spoon the remaining chocolate mixture into the cups, ensuring the raspberries are covered.
- Place in the freezer for 5-10 more minutes or until set.
The chocolate will begin to melt when removed from the freezer in warmer climates. Store in the fridge or freezer. Eat straight from the fridge or freezer! I prefer to cut them in half and only eat 1/2 per serving as they’re quite rich and chocolatey! Enough to curb any sweet craving.
For the sugar free option: I have used a stevia and erythritol powder blend that is double strength of sugar (1/2 tsp = 1 tsp of sugar), if using a different kind of sweetener follow your taste preference for how much sugar/sugar free sweetener to add. I recommend approximately 3 tsp of liquid sweetener (e.g. maple syrup, coconut syrup, or rice malt) or its equivalent in sugar free sweeteners.