Recipe: Festive Mushroom Chocolate Bark
There is nothing better than receiving a homemade gift, something that time, effort and love has gone into making, it just feels that little bit extra special. We thought why not combine two of our favourite things-mushrooms and chocolate-to make the perfect little winter treat, or Christmas gift with a health twist. You can package this mushroom chocolate bark up in boxes or glass jars to gift, or serve at your Christmas party as a special treat to share.
Mushroom chocolate is super easy to prepare and you can customise it with whatever flavours and toppings you like. Great additions are dried fruit, nuts, seeds, coconut or cacao nibs- use whatever you have to hand! For a real festive treat, add flavours of Christmas like cranberries, orange zest, and cinnamon.
We make our raw chocolate bark using cacao powder, but for an even easier option you can melt down some good quality dark chocolate and stir in the mushroom powder before adding your toppings.
We like to use raw cacao as roasting the cacao beans changes their molecular structure and lowers the nutritional value. Keeping cacao in its unroasted state keeps all its nutritional benefits in place. Raw chocolate can be a healthy treat, packed with antioxidants and minerals and Vegan friendly too. We’ve combined the raw cacao powder with cacao butter which keeps the chocolate a bit more stable out of the fridge than coconut oil does but you can substitute for coconut oil, if you can’t find cacao butter.
We combined two of our favourite shrooms, reishi mushroom powder and cordyceps powder to make this mushroom chocolate bark- but feel free to use your shrooms of choice…
Mushroom Chocolate Bark Ingredients
1 Cup Melted Cacao Butter
3/4 Cup Cacao Powder
2 Teaspoons Mushroom Powder (We used Reishi powder and Cordyceps powder)
3 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
Pinch of Salt
Toppings of Choice: Nuts/Seeds/Dried Fruit/Pretzels etc
- Line a baking tray with parchment paper
- Add a little water to a saucepan and bring to the boil
- Grate the cacao butter, or if already in small pieces add straight to a bowl over the saucepan and melt gently
- Once melted, combine the maple syrup with the cacao butter and remove the bowl from the heat
- Add the cacao powder and mushroom powder, vanilla and salt and stir together, making sure it is well combined.
- Pour this mixture onto the lined baking tray, smoothing the mixture out with a spatula if needed. Add toppings of choice (we added almonds, raisins and almond butter) and leave in the fridge or freezer to set.
- Once set and firm to touch, smash into shards. Store in an air-tight container in the fridge.
This should keep for a week in the fridge, but we know it won’t last that long- who can resist mushrooms and chocolate!!