Excess of chocolate in the house after Easter? Why not try making these delicious and nutrient packed adaptogenic nut butter cups, filled with our favourite medicinal mushrooms.
Mushrooms and chocolate are made for each other, and mushroom chocolate is a great way to get your daily dose of mushrooms. This recipe is super easy to make, and customisable with whatever nut butters/fillings you have on hand too.
We’ve used our Mycomplex powder in this recipe which is a combination of three of the most revered ‘shrooms: Maitake, Reishi and Cordyceps. These mushrooms are packed with immune-supporting beta-glucans, anti-viral compounds and adaptogenic properties. Meaning this recipe doesn’t just taste great but packs a serious nutritional punch too.
Adaptogenic Nut Butter Cups (Makes 8-10 small-medium cups)
160g Dark Chocolate (We used 65%)
2 teaspoons Mycomplex Mushroom powder
1 teaspoon Coconut Oil
3 Tablespoons Nut Butter (We used cashew, peanut and hazelnut)
1 Tablespoon Jam (Optional, you can make a quick jam with maple syrup, chia seeds and frozen berries if you have none on hand)
Pinch of Salt
- Add a little water to a saucepan and bring to the boil
- Break apart the chocolate and melt with the coconut oil in a bowl over the boiling water.
- Once melted, remove from heat and stir in the Mycomplex powder.
- Coat the bottom of 10 paper cupcake liners with the melted chocolate and place in the freezer for 10 minutes to set.
- Remove from freezer and add a teaspoon of filling to each cup, we made different flavours using cashew butter, peanut butter, hazelnut butter, and added jam to some of the cups too.
- Cover the cups with the remaining chocolate to coat, add a sprinkle of flaked salt to the top and place back in the freezer for 20 minutes to set.
- Remove from freezer, and store in the fridge.
These should keep for a week in the fridge, but we doubt they will last that long- who can resist mushrooms and chocolate!!
Let us know if you make this recipe @mushrooms_4life