Raw Chocolates done two ways! Version #1 Raspberry white and dark chocolate version and turmeric, ginger, reishi and chaga version. Both are bliss. Enjoy!
Anti-Inflammatory, immunity boosting and adaptogen filled chocolate, YES! These are inspired by @RootandBones, gratitude! My family and friends fell in love with these special, healthy treats.
We had a dinner party and some guests were dairy-free and overall healthy, but they have a sweet tooth and appreciate delicious desserts. So, I wanted to make something unique, healthy and simple.
Adaptogen 101:
Stress, fatigue and the do more all the time mentality is everywhere. We get it! We are entrepreneurs, moms of 2 and have cortisol issues of our own we are working on. Luckily, there are a group of herbal ingredients, spices and medicinal mushrooms called Adaptogens that can be used to improve the health of your adrenal system–the system that’s in charge of managing your body’s hormonal response to stress. They have been used for centuries in Eastern medicine and other cultures. We used reishi and chaga mushrooms and turmeric as adaptogens for this recipe.
Adaptogens literally “adapt” their function according to your body’s specific needs. They strengthen the body’s response to stress and enhance its ability to cope with anxiety while fighting fatigue – without crashes you may get from caffeine. They work gently and cumulatively and bring your body back to a homeostasis state. Adaptogens are useful, but it’s important to discover the root causes of stress. We partner with clients to uncover their stressors and tactics to alleviate them. What adaptogens to use and the amount is specific to YOUR body and what symptoms you are having.
Our favorite organic brands are @MoonJuice, @SunPotion and @RootandBones. We get our fresh turmeric and ginger @ Wholefoods or farmers markets.
The turmeric, ginger, cardamom and cinnamon are anti-inflammatory foods coupled with the healthy fats in the coconut oil and cacoa butter.
The raspberry version adds a beautiful sweetness, crunch and aesthetic to the chocolate. It’s also easier to make with less steps than the turmeric version!
Want more adaptogen recipes, check out our adaptogen hot chocolate on the blog!
Raspberry:
Ingredients:
1 cup of coconut oil (melted)
¼ cup of cacao butter (melted)
3-4 tbsp of raw local honey ( or use high quality maple syrup if making it vegan)
¾ cup of raw cacao powder
1 tsp cinnamon
1/2 cup of crumbled organic freeze dried raspberries (add more to your liking!)
Dash of Himalayan sea salt.
Optional: 1 tbsp of either Reishi or Chaga powder
Optional for the top of the chocolates: sprinkle fresh lavender or rose petals
Directions:
Step 1: Combine the melted coconut oil, cacao butter and honey together in a pot. Heat on low until all is liquid. Save ¼ of the mixture and put aside. To ¾ cup of this mixture, add the cacao powder, reishi and chaga (optional) and cinnamon and 1/4 of the crushed raspberries.
Layer #1: Using the above-mentioned 3/4 cup of the cacao mixture, pour into non-BPA mini-molds and set in freezer to firm.
Layer #2: Pour on top of the chocolate layer the saved 1/4 portion. Add the additional crushed raspberries to each chocolate to your liking. Set in freezer to firm for at least 1-2 hours.
Turmeric, Ginger, Reishi and Chaga
Ingredients:
*If you only have one of the mushrooms (chaga or reishi), that is OK, just use 2 tsp of it.
1 cup of coconut oil (melted)
¼ cup of cacao butter (melted)
3-4 tbsp of raw local honey ( or use high quality maple syrup if making it vegan)
¾ cup of raw cacao powder
1 tsp Reishi powder
1 tsp Chaga powder
1 tsp of Ashwagandha powder (optional)
1 tbsp grated fresh turmeric or powder if fresh isn’t available
1 tbsp of fresh ginger or powder if fresh isn’t available
1 tsp cardamom
1 tsp cinnamon (optional but delicious)
Dash of Himalayan sea salt.
Optional for the top of the chocolates: sprinkle fresh lavender or rose petals
Directions:
Step 1: Combine the melted coconut oil, cacao butter and honey together in a pot. Heat on low until all is liquid. To ¾ cup of this mixture, add the cacao powder, reishi, chaga, cardamom and cinnamon. Save the other ¼.
Layer #1: Using half of the above-mentioned cacao mixture, pour into non-BPA mini-molds and set in freezer to firm. Save the other half.
Layer #2: To the ¼ cup mix of oil, cacao butter and honey, add the turmeric and ginger. Pour on top of the chocolate layer. Set in freezer to firm.
Layer #3: Pour the rest of the chocolate mix (described in Step 1/Layer #1) on top. Optional: add rose petals or lavender to the top. Freeze till firm.
With Gratitude and Love,
Christine & Stephanie
