This recipe calls for reishi and ashwagandha, but really any herbal powder can work. The recipe is also quite strong and bitter (how I like it), but you may want to use less cocoa powder and more sweetener to your taste. I love incorporating tonic herbs into food and just making them a part of life. This is one particularly yummy way to do it.
Raw Reishi Rose Chocolate
Print RecipeIngredients
- 1/2 cup coconut oil
- 1 cup cacao powder
- 1 tablespoon reishi mushroom powder
- 2 teaspoons ashwagandha powder
- 1 teaspoon ground cardamom
- 2 tablespoons maple syrup/honey
- sea salt
- 1 tablespoons cacao nibs
- 1 tablespoon dried rose petals
Instructions
To a ceramic, glass, or other heatproof bowl, add the coconut oil and set over a simmering pot of water. You'll want the bowl to be large enough to sit on top of the pot and to hover above the water but not touch it. The goal is to make a double boiler
Stir until the oil has melted and is warm, then take the bowl off the pot of water
Set the bowl on a heatproof surface and whisk in the cacao, reishi, ashwagandha, cardamom, maple syrup, and pinch of sea salt. Taste to make sure the sweetness and salt are to your liking and adjust as needed
Pour the mix into a 9x6 (or similar) glass or ceramic baking dish in an even layer, then sprinkle the cacao nibs and dried rose petals on top
You can also line a small baking sheet with parchment and pour the melted chocolate mixture into an even layer (this is nice because it prevents sticking)
Pop the bark into the freezer to harden, then use a metal spatula or butter knife to break it up. To keep the bark firm, store in the freezer if not enjoying immediately
