raw cacao mushroom bites


I love making my own nut milks. Try reusing your leftover nut pulp in other recipes. You can dry it out in any dehydrator or oven. Once it’s dry, crumble it and use it as a base for gluten-free breadcrumbs, raw crackers or nut flour. You can also reuse it in its wet form for raw pastry like I did. I created these raw cacao mushroom bites with the nut pulp from my cashew milk. I added chaga and cordyceps to boost your immune system, yes yes yes!I



















i n g r e d i e n t s b a s e 1 cup pecans 1 cup dates Pinch of salt

c a s h e w l a y e r 1 + 1/2 cup cashew pulp (you can replace this by soaked cashews) 1/3 cup coconut oil 1 tbsp cacao nibs 2 tbsp raw cacao powder 3 tbsp maple syrup or date paste 1/2 tbsp chaga (I ised @ommushrooms) 1 tsp cordyceps (I used @sunpotion)

t o p l a y e r 1/3 cup pure chocolate 2 tbsp caco nibs h o w to - combine the base ingredients in the food processor. Transfer to a container and press down to compress. - process the cashew layer in a high-powered blender on high speed setting until creamy. Add the coconut oil in the end. - melt pure chocolate and poor over the cashew layer. Smooth out the top. - top with cacao nibs - freeze for at least 2 hours

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