Pine Pollen and Reishi Swirled Mushroom Chocolates

This recipe excites me because it really highlights the sweet, delicious pine-y flavour of pine pollen. After making these I realised that pine pollen is almost always masked by more overpowering flavours when I use it in my recipes (like cacao). This is one of the great things about pine pollen: its mild taste makes it a very versatile ingredient that you can sneak a medicinal dose of into almost any recipe without really changing the flavour! The downside of this of course is that the subtle (epic) flavour often gets hidden.

This recipe separates the pine pollen from the powerful flavours of cacao and reishi, and so the dose of pine pollen goes only into the “white chocolate” part of the swirl- which really allows the pine pollen flavour to shine. I included reishi and mucuna in the “dark” chocolate part of the swirl, both are optional but highly recommended…. I find the reishi+ mucuna combo perfect with cacao. I had no idea how amazing they would turn out, this is one of my favourite chocolate recipes to date!

Although they are in mushroom form, these aren’t “magic” in a psychedelic sense, but still totally magic in their own right and contain a rockin’ dose of both pine pollen, and reishi mushroom! You could totally spike them with psilocybin if you want, follow the same instructions a my Peppermint Matcha Swirl Magic Mushroom Chocolates.

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Pine Pollen and Reishi Swirled Mushroom Chocolates

INGREDIENTS

- 1/2 cup organic cacao butter

- 1/3 cup organic coconut butter

- 1/4 cup organic virgin coconut oil

- 1/2 a cup of organic raw cacao powder

- 1/3 cup grass-fed collagen powder

- 1 tbsp pine pollen powder

- 1 tsp wildcrafted reishi mushroom powder

- 1 tsp mucuna pruriens powder

- pinch of sea salt

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INSTRUCTIONS

1. In a double broiler, melt down the cacao butter, coconut butter, coconut oil, and sea salt (stir to speed up the process).

2. Remove from heat once melted, and divide into two separate bowls.

3. In bowl A: add your pine pollen powder

4. In bowl B: add your cacao powder, collagen powder, reishi mushroom powder, and mucuna powder

Note: let the chocolate cool a little bit at this stage, if you use it still hot it will be harder to work with.

 If you don’t have any mushroom shapes,, you can use any chocolate moulds! Just layer them according to what shapes you have.  But make sure you leave each layer in the freezer long enough to allow how much you used to properly set.

If you don’t have any mushroom shapes,, you can use any chocolate moulds! Just layer them according to what shapes you have. But make sure you leave each layer in the freezer long enough to allow how much you used to properly set.

5. In your mushroom moulds, first dot the yellow pine pollen chocolate into the moulds. This first layer is your “pattern”- switch it up and get creative (which will kind of happen naturally because it’s really hard to be precise….)

6. Place this initial layer in the freezer for 2 minutes to let it set.

7. Remove the trays from the freezer and add your second layer of chocolate, the cacao version this time; you can optionally leave a little space to add another layer of the pine pollen chocolate.

8. Freeze for 5 minutes, and then remove from the freezer and add another layer of pine pollen chocolate.

9. Place in the freezer to set for 15 minutes, and store in the freezer until consumed! (They can stay in there indefinitely with no problem.

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In-Joy!

- Camille

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Learn more about pine pollen

This article explores one of my favourite adaptogens: PINE POLLEN! What it is, its medicinal benefits, how much to take, how to harvest it, and my favourite brands!