This has to be one of my favorite recipes from The Kosmic Kitchen Cookbook. Decadent desserts that don’t take a lot of time are ones I enjoy the most. Ghee stuffed dates anyone?
If you’ve never paired medicinal mushrooms, like reishi, with chocolate before, you’re in for a treat. The richness of the chocolate really compliments the earthiness of the reishi, making it a great vehicle for enjoying stronger flavored mushrooms in general.
I was lucky to collaborate with one of my favorite medicinal mushroom brands, Host Defense last month. Founded by world renowned mycologist Paul Stamets in 1980, Host Defense and Fungi Perfecti specialize in mushroom mycelium-based supplements to support natural immunity and whole body wellness, with the goal of building a bridge between people and fungi.
Not only have they done extensive research on the role mushrooms play in human health, but they’ve made incredible findings in how mushrooms are integral to forest and ecological health as well as supporting and strengthening bee populations.
They were kind enough to offer the kosmic kitchen community a 25% off discount code to use now through Tuesday, November 9th. Use the code HOSTDEFENSE25 at check out to get the discount.
I personally love their mushrooms powders to add to desserts like this, drinks, porridges, salad dressings, or anything I want to give a boost of medicinal mushrooms to.
Right now I’ve been really into mixing reishi and lion’s mane. A truly beautiful white mushroom Lion’s mane, or Hericium erinaceus, is known for promoting mental clarity, focus, and memory. It also supports the nervous systems and well as cognitive function. I like to add a serving to my morning beverage.
Reishi, or Ganoderma lucidum, is a mushroom I turn to when I need a deep grounding support. It’s heart centered and helps to promotes cardiovascular system health as well as the body's natural ability to respond to stress. It’s a wonderful ally to supports energy and stamina.
This medicinal chocolate bark is the perfect treat to satisfy those sweet cravings without needing to overindulge. Sea salt helps bring out the flavor of the chocolate, and the addition of the bitter cacao nibs keeps it from being overly sweet. While you might not want to share, this would be an easy last-minute homemade gift for any chocolate fan.
Reishi Rose Chocolate Bark
SERVES 8
1⁄4 cup coconut oil
1⁄4 cup ghee
1 cup cacao powder
1 tablespoon reishi mushroom powder
1 tablespoon lion’s mane powder, optional
1 teaspoon ground cardamom
2 tablespoons maple syrup
Sea salt
1 tablespoon cacao nibs
1 tablespoons dried rose petals
To a ceramic, glass, or other heatproof bowl, add the coconut oil and ghee and set over a simmering pot of water. You’ll want the bowl to be large enough to sit on top of the pot and to hover above the water but not touch it. The goal is to make a double boiler.
Stir until the fats have melted and are warm, then take the ceramic bowl off of the pot of water. Set the bowl on a heatproof surface and whisk in the cacao, reishi, ashwagandha, cardamom, maple syrup, and a pinch of sea salt. Taste to make sure the sweetness and salt are to your liking and adjust as needed.
Pour the mix into a 9 x 6 (or similar) glass or ceramic baking dish in an even layer then sprinkle the cacao nibs and dried rose petals on top. You can also line a small baking sheet with parchment and pour the melted chocolate mixture into an even layer.
Pop the bark into the freezer to set. The bark should be ready after 20 to 30 minutes. Remove it from the freezer and use a metal spatula or butter knife to break it up. To keep the bark firm, store in the freezer if not enjoying immediately.
Enjoy!
xx - Sarah Kate