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!
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.
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.
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.
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
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.
Once the chocolate mixture is completely melted, turn off the heat. Stir in the reishi and lion’s mane (or other preferred) mushroom powders.
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.
Then carefully pour the chocolate mixture into them over the rose petals.
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.
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.
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
Mushroom Chocolates with Adaptogens
Ingredients
- 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.
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Thank you so much!