It’s February and Valentine’s Day is just around the corner! Are you looking for a healthy alternative to the oh so common inflammatory – inducing, refined sugar & hydrogenated oil containing holiday chocolates for yourself or a loved one? Well, I have the perfect simple and delicious chocolate recipe for you! This recipe is gluten free, paleo and contains herbs and medicinal mushrooms that support the nervous system, liver and immune function! And, this recipe can be simply altered to
create your desired flavor — try adding peppemint extract, shredded coconut or a pinch of course salt or a rose petal on top! I recommend pouring your chocolates into silicone molds.
Note: these chocolates need to be stored in the refrigerator as the coconut oil begins to melt above about 75 degrees.
½ cup coconut oil ¼ cup cocoa powder 2 Tbsp raw honey, maple syrup or a few drops of stevia 1 tsp vanilla extract
1 – 2 Tbsp Reishi Roast Elixir (or reishi tincture) Other options: a few Tbsp shredded coconut, peppermint (or another flavored extract), ground nuts, 1 – 2 Tbsp maca powder
INSTRUCTIONS Gently melt the coconut oil and add the honey. Whisk vigorously to emulsify oil and honey, for at least 1 minute, by hand or using an emulsion blender. Then, whisk in cocoa powder, vanilla and Reishi Roast. Pour into silicone molds and cool at least 15-30 minutes in freezer or refrigerator. I like to sprinkle mine with a pinch of sea salt and some shredded coconut before cooling. Store in the refrigerator and enjoy!