Chaga Collagen Cacao Cups Filled with Reishi Infused Sprouted Almond Butter

Cacao for breakfast? Hell yas. We’ve been misled to think that all chocolate is a junk food, although in most cases store bought chocolate is pure junk. Highly processed sugars, preservatives, artificial flavours and colours, high fructose corn syrup, gmo’s, carrageenan, soy, and hydrogenated oils are common culprits not only in cheap chocolate bars, but also in high end brands like Lindt and Godiva. That being said, when chocolate is filled with nutrient dense, organic, and medicinal ingredients- it truly is real food. Oh, and this recipe has ZERO ADDED SUGAR!

Homemade chocolate is the easiest thing ever to make at home. Once you get the basics of how to make it (which basically is a 1:1 ratio of "wet" to "dry" ingredients), you can play around with ratios of coconut oil/ cacao butter/ coconut butter (for liquids), and go crazy with all the adaptogens and nutritional boosts like collagen (for the dry stuff).

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These cups are divine. There is just something about reishi, chaga, and chocolate that go together like nobody’s business. Oh and almond butter… game over.

 

Ingredients

  • 1/4 cup organic coconut oil
  • 1/2 cup organic coconut butter
  • 1/2 cup organic cacao butter
  • 1/4 cup grass-fed collagen powder
  • 1 cup organic cold pressed raw balinese cacao (or your organic cacao/ cocoa of choice)
  • 4 droppers full of wildcrafted chaga tincture
  • 1/4 cup organic, sprouted almond butter
  • 1 tbsp wildcrafted reishi powder
  • pinch of sea salt
  • pinch of organic ceylon cinnamon
  • a silicon mould to make your chocolates in (alternatively you can use an ice cube tray)

Instructions

 Double broil the butters/ oil by placing a glass bowl on top of a saucepan that contains boiling water. Steam boiling up heats the bowl, and melts the goods.

Double broil the butters/ oil by placing a glass bowl on top of a saucepan that contains boiling water. Steam boiling up heats the bowl, and melts the goods.

  1. Mix almond butter + pinch sea salt + reishi + 1 tbsp of melted coconut oil, set aside
  2. Melt down the rest of coconut oil + coconut butter in a double broiler, then take off the stove
  3. Whisk in cacao, collagen, chaga, and cinnamon, until smoothAF
  4. Fill half the mould with chocolate, add a tiny ball of almond butter, then fill the rest of the mould with chocolate.
  5. Freeze for at least 20 minutes before consuming, and store in the freezer (you can temper the chocolate to make it stable at room temp, but i couldn’t be f’d.)
  6. Preferably play jiving tunes and sing out loud/ dance a lot throughout steps 1-4, to infuse these magic chocolate cups with all the good vibes.

 

 Once the coconut oil/ butter and the cacao butter are melted, whisk in the collagen, cacao powder, collagen, and cinnamon.

Once the coconut oil/ butter and the cacao butter are melted, whisk in the collagen, cacao powder, collagen, and cinnamon.

 If you're making half & half, make sure you freeze it before adding the other half, or chocolates will mix.

If you're making half & half, make sure you freeze it before adding the other half, or chocolates will mix.

 If your cups are all chocolate, you can just add the bit of almond butter directly into half filed cups, and then fill the rest with chocolate. 

If your cups are all chocolate, you can just add the bit of almond butter directly into half filed cups, and then fill the rest with chocolate. 

Hot Tips:
1. You'll see in these pictures I have the cups as "top deck" style, 1/2 white and 1/2 traditional cacao chocolate. To do this, just save half the bowl of chocolate BEFORE you add in the cacao powder- that will be your white chocolate. Fill half your chocolate mould with the white chocolate, put in freezer for about 5-10 minutes to "set" the white (otherwise they will bleed through into each other), then add the ball of nut butter, then add the cacao mixture to fill the rest of the cup.

 Chocolate cup with a coconut butter filling.

Chocolate cup with a coconut butter filling.

2. You can swap almond for peanut butter, coconut butter, or whatever kind of nut butter your little heart desires. 

3. These cups must stay in the fridge/ freezer- because the chocolate was not tempered. For chocolate to be shelf-stable (doesn't melt if sitting on the counter), you have to "temper" it, which is a pain I just can't be bothered with. If you want shelf-stable chocolate, learn how HERE.

 Chocolate cups keep perfectly in the freezer! ... not that they'll last you more than a day.

Chocolate cups keep perfectly in the freezer! ... not that they'll last you more than a day.

4. You'll notice this recipe calls for zero added sweeteners. Personally, I avoid them, and my tastebuds have evolved, so I honestly find that using coconut butter in the recipe sweetens it enough. But! If you're cool with it and have more of a sweet tooth, I recommend adding either pure maple syrup or wild honey (add it in while you double broil the fats), 1-2 tablespoons should do the trick. 


In-Joy!

Cam