Simple Living With Nature

Grow Forage Cook Ferment logo
  • Grow
  • Forage
  • Cook
  • Ferment
  • Herbalism
  • Homestead
  • Start Here
  • Resources
  • Books
    • Healing Herbal Infusions
    • Wildcrafting Weeds
    • Simple Mead Making
    • Healing Kitchen Herbs
    • The Backyard Forest Garden
  • About
    • About Me
    • Contact
  • Foraging Course
  • Subscribe!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Home » Cook » Mushroom Chocolates with Adaptogens

Mushroom Chocolates with Adaptogens

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on February 3, 2023. Last updated on February 3, 2023

115 shares
  • 49
Jump to Recipe Print Recipe
Adaptogen Mushroom Chocolate Recipe
Adaptogenic Mushroom Chocolate Recipe

Cute and mighty mushroom chocolates with adaptogens are here to balance your day in the tastiest way! Made with both reishi and lion’s mane mushrooms, these pack health benefits for your body and mind. Share these mushroom chocolates with your loved ones to spread the adaptogenic mushroom love on Valentine’s Day, or any day!

A pink oval plate with little heart and mushroom shaped chocolates lined up in 3 rows, surrounded by pink fabric and pink roses.

Adaptogenic Mushrooms

Adaptogenic herbs are known for the balancing effect they can have on the body and mind. They have been said to reduce anxiety, and help people adapt to the day’s stressors.

The mushrooms in these chocolates can aid in relaxation, sleep, and stress reduction. They can also be anti-inflammatory, immune-supportive, and antioxidant.

This is a great way to get some adaptogenic mushrooms into your diet that might normally be more woody and difficult to eat, like reishi, turkey tail, and chaga.

A small bowl of mushroom chocolates shaped like mushrooms and heart, on a surface draped with a pink cloth, surrounded by a big reishi mushroom, and pink roses.

Adaptogenic mushroom powders for this recipe can be found in the links further down in this post. Many of them can also be foraged, dried, and ground into a powder at home depending on what types you choose to use.

Chaga fungus, turkey tail, lion’s mane, and reishi are all fairly common and easy to forage medicinal mushrooms.

The flavor of the mushrooms is so subtle they hardly have any taste, if at all. When added to recipes like these mushroom chocolates, mushroom hot chocolate, and chaga chai, they might add a very slight earthy taste.

These creamy and chocolaty mushroom treats are a perfect gift for your loved one to support their mind, body, and health. Alternately, keep them for yourself in appreciation and love for your own body and mind!

Ingredients

Silicone molds: I used these heart molds and these mushroom molds. For a more basic shaped chocolate if hearts and mushrooms aren’t your jam, use these round molds.

Dark chocolate chips make a perfect sweet but not-too-sweet base for these mushroom chocolates.

Bowls of ingredients with gold spoons in them, on a white surface with a ping cloth draped.

For just a touch of extra sweetness, maple syrup adds a perfect natural flavor.

Coconut oil makes these melt perfectly to set in the molds, plus it adds healthy fats and tons of nutrients.

Dried rose petals make for the perfect Valentine’s touch if that’s what you’re going for, but they are optional. Roses have health benefits and give a light floral taste as well as a heart-opening feeling to round out these mushroom chocolates.

A small white bowl of crumbled dried pink rose petals, being spooned out with a gold spoon, on a white surface with a pink cloth draped around.

Mushroom Powder Options and Benefits:

I used reishi and lion’s mane mushroom powders, however, there are several that would work just as well in this recipe. Use what is available or what you have on hand!

  • Reishi – adaptogenic, immune support, sleep aid, stress reducer, anti-inflammatory
  • Lion’s Mane – adaptogenic, increases focus, memory support, immune support, anti-inflammatory
  • Turkey Tail – adaptogenic, immune support, high in antioxidants, prebiotic, anti-inflammatory
  • Chaga – adaptogenic, high in nutrients and antioxidants, immune support, lowers cholesterol, anti-inflammatory
  • Cordyceps – adaptogenic, energy boosting, anti-aging, immune support, anti-inflammatory
A blue jar labelled "lion's made powder" with a gold spoon heaping with the powder over the top, on a surface with a pink cloth and other ingredients partially seen in bowls surrounding.

Adaptogenic Mushroom Chocolates

First, make a makeshift double boiler by placing a glass pyrex measuring cup, or a pyrex glass bowl, over a pot with an inch or two of water in it on the stove top.

Melt the dark chocolate chips, maple syrup, and coconut oil in the double boiler by simmering the water on medium heat, and stirring the ingredients often.

A makeshift double boiler with a pot and a pyrex measuring cup that has dark chocolate chips in it.

Once the chocolate mixture is completely melted, turn off the heat. Stir in the reishi and lion’s mane (or other preferred) mushroom powders.

Mushroom powders in small piles on top of the melted chocolate in a makeshift double boiler, with a spoon ready to stir them in.

Now is a good time to taste the melted chocolate to assess if you’d like it any sweeter. If preferred, stir in a little more maple syrup.

Sprinkle the rose petals into the bottom of the silicone molds.

Silicone molds that are heart shaped with pink rose petals sprinkled in the bottoms of the mold shapes.

Then carefully pour the chocolate mixture into them over the rose petals.

Melted chocolate mixture pouring into the silicone molds, some with hearts, some with mushroom shapes.

When the molds are filled with chocolate, place them into the refrigerator for 30-45 minutes until the mushroom chocolates are set. Placing them on a baking sheet in the refrigerator makes this easy!

When the chocolate is completely solidified, remove them from the molds.

Mushroom chocolates lined up in heart and mushroom shapes on a pink oval plate.

How to Enjoy Mushroom Chocolates with Adaptogens

Feel free to eat these right away when you make them. Mushroom chocolates also make a perfect gift for your Valentine if you have one! I like to give them as a healthy alternative to store-bought candy.

A hand holding a mushroom shaped mushroom chocolate.

If you don’t eat them all or give them out right away, store them in the refrigerator until ready to use.

While you’re making up treats to give out to your loved ones, these candy cap mushroom cookies would be another wonderful treat to add!

For more mushroom goodness, start here:

  • Reishi Mushroom Infused Red Wine
  • Mushroom Hot Chocolate with Reishi & Lion’s Mane
  • 5 Easy to Identify Edible Mushrooms
  • Foraging for Morel Mushrooms
  • Foraging for Chanterelle Mushrooms
A pink oval plate with little heart and mushroom shaped chocolates lined up in 3 rows, surrounded by pink fabric and pink roses.
Print Recipe Pin Recipe
5 from 3 votes

Mushroom Chocolates with Adaptogens

Cute and mighty mushroom chocolates with adaptogens are here to balance your day in the tastiest way, and benefit your body and mind!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 45 minutes
Total Time 1 hour
Servings 24 mini chocolates
Calories 48kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Small Glass Measuring Cup
  • Small Saucepan
  • Heart Mold
  • Mushroom Mold
  • Baking Sheet

Ingredients

US Customary – Metric
  • 1 cup dark chocolate chips
  • 1-2 Tbsp pure maple syrup plus more, optional
  • 1 Tbsp virgin coconut oil
  • 1 tsp reishi mushroom powder
  • 1 tsp lion’s mane mushroom powder
  • pinch salt
  • dried rose petals optional for garnish

Instructions

  • Place the chocolate chips, maple syrup, and coconut oil into a makeshift double boiler. You can do this by putting a glass pyrex measuring cup or a bowl in a larger pan that has an inch or two of water in it, and bring the water to a simmer over medium heat. Stir often.
  • Once the chocolate chip mixture has fully melted, turn off the heat and stir in the reishi and lion’s mane powders.
  • Taste the mixture to see if you want to add in more maple syrup. This will vary on your taste and if your chocolate chips are already sweetened.
  • Sprinkle the dried rose petals (if desired) into the silicone mold. Pour the chocolate mixture into the mold.
  • Put the filled molds in the fridge for 30-45 minutes to set the chocolate.
  • Once the mushroom chocolates are fully solid, remove them from the mold.
  • Store the chocolates in the fridge or enjoy them right away.

Notes

I used reishi and lion’s mane mushroom powders, however, there are several that would work just as well in this recipe such as turkey tail, chaga, or cordyceps.
If you don’t eat them all or give them out right away, store the chocolates in the refrigerator until ready to use.

Nutrition

Serving: 1mini chocolate | Calories: 48kcal
  • Join My Free Foraging & Herbalism Email Course!

  • This will also subscribe you to the Grow Forage Cook Ferment newsletter. You can unsubscribe at any time. Please see my Privacy Policy.

  • This field is for validation purposes and should be left unchanged.

Previous Post: « Homemade Rose Lotion Bars with Cocoa Butter
Next Post: 10 Herbal Salve Recipes for Natural Skin Care »

Reader Interactions

Comments

  1. Melanie L says

    March 15, 2023 at 6:48 am

    I am just beginning to study mushrooms. Their health benefits are just short of miraculous and bet that is just the tip of the iceberg. If I had known earlier in my life I would be a healthier and happier person these days. I stumbled on your site looking for morel foraging info and I’m still init an hour later. The recipe for mushroom chocolates is a total bingo. My family are not fans of mushrooms and getting them to try them has been a trial. I am pushy where their health is in question. This just may be the very best idea on the internet. Hands down my vote for the Nobel ✌ 🏆 award. I personally think you’re a genius. Keep up the life altering excellent work!

    Reply
    • Grow Forage Cook Ferment says

      March 15, 2023 at 8:26 am

      Thank you so much!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello there! I’m Colleen.

I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

CBD

Browse my homemade CBD recipes & how-tos

My Books

Spring Favorites

purple dead nettle uses benefits look alike

Foraging for Purple Dead Nettle: an edible backyard weed

50+ Dandelion Recipes: Drinks, Sweets, Soap, Remedies + More!

Lilac Flower Infused Honey

Dandelion Mead Recipe (Dandelion Wine Made With Honey)

Popular Posts

How to Make Soap For Beginners + Calendula Soap Recipe

5 Easy to Identify Edible Mushrooms

10 Reasons to Grow Mint (Without Fear)

How to Make and Use Dandelion Salve

What to Forage in Spring: 20 Edible and Medicinal Plants and Fungi

how to make mead

How to Make a Gallon of Mead: A Simple Mead Recipe

How to Make Hard Cider: Homebrew it!

Fermented Honey Garlic

Mountain Rose Herbs
×

Join list.

More info

Footer

Explore

  • Grow
  • Forage
  • Cook
  • Ferment
  • Herbalism
  • Homestead

Learn To Forage

The gather + root online foraging course will help you to safely identify, harvest, and use common edible and medicinal plants with confidence.

Enroll Now

As Featured On

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Privacy Policy
  • Affiliate Disclosure
  • Amazon Affiliate

Copyright © 2023 Grow Forage Cook Ferment & Cocos Creations LLC.

115 shares
  • 49