Peppermint Matcha Swirl Magic Mushroom Chocolates

This one is one for the books: a white chocolate peppermint matcha swirled into a chaga laced chocolate, spiked with psilocybin. Needless to say that the psilocybin it totally optional (but definitely recommended!). Be mindful of knowing your own individual tolerance to psilocybin before eating these willy nilly- because although the chocolates are delicious and you’ll probably want to eat the whole batch in one sitting, you have to be conscious that psychedelics are powerful. Be smart!

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Microdose…

These chocolates are measured out for a microdose.

1-2 chocolates = 0.10- 0.20 grams respectively = one microdose

If you’re curious about psilocybin, you can read my article all about microdosing, click the button below:

 Mushroom chocolate moulds available  HERE .

Mushroom chocolate moulds available HERE.

And also check out my Q&A with John Hopkins with psychedelic researcher Matt Johnson, Ph.D. on psilocybin as a tool for healing HERE.


Peppermint Matcha Swirl Magic 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

- 1/2 tbsp organic matcha powder (ceremonial grade)

 Make sure you invest in a high quality peppermint essential oil.

Make sure you invest in a high quality peppermint essential oil.

- 4-6 drops of organic peppermint essential oil (culinary/ edible grade)

- pinch of sea salt

- 1 tsp wildcrafted chaga mushroom (optional)

- psilocybin (aka “magic”) mushrooms (about 1-2 grams, depending how many chocolates you want to make); I used psilocybe cubensis (optional)



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 matcha, peppermint essential oil.

The more drops of peppermint the more pepperminty your chocolate will be (duh), put as many or little as you like. I like it minty and usually opt for about 6 or 7 depending on how big my batch of chocolate is.

4. In bowl B- add your cacao powder, chaga mushroom powder

5. in your preferred moulds, fill half of them half way with your peppermint matcha chocolate, and fill the other half half way with your chaga chocolate mix.

6. Place both in the freezer for 5 minutes.

7. Using a very precise kitchen scale (electric, like THIS one)- measure out your mushroom dose. I recommend using 0.10 grams per chocolate (which is about half a microdose). To learn more about dosing, read the article in the intro of this article.

Note: you can use mushroom pieces or powder, but I find pieces actually easier to manage and divide properly without making a mess. Up to you- if you want to use powder, you can use a coffee grinder.

8. Remove the moulds from the freezer and place your mushroom powder in each mould.

9. Using the opposite type of chocolate, fill in the rest of the moulds with either your peppermint matcha mix, or your chaga chocolate mix.

10. 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.


Hot tips:

 Store your chocolates in a glass jar in the freezer!

Store your chocolates in a glass jar in the freezer!

  1. Psilocybin loses its psychoactive effects when heated, so you want to make sure you are sprinkling it into your moulds individual once the mixture is cooled to room temperature.

  2. Don’t just add in all your psilocybin powered to the batch of chocolate because you will have no idea how much is in each chocolate. Divide the power using a scale and sprinkle it into each individual mould.

  3. These moulds are small, so only conducive to a micro-dose. If you want to make more potent chocolates- use a larger mould. I use an ice cube tray for doses of 0.5- 1 gram per chocolate.

  4. If this is your first time making mushroom chocolates, I recommend making them without the peppermint or the matcha. You can simply omit the peppermint and matcha from the recipe.

  5. You can buy the mushroom chocolate moulds by clicking HERE.


Let me know how it goes! May the magic of mushrooms be with you.


In-Joy,


Cam