We were fortunate enough to be included in the Shanti Star recipe book Cacao Addict and couldn't be more honoured! This recipe is from their epic book and includes our full power Mason's Mushrooms. We hope you enjoy!
Damiana Infused Mushroom Cacao Chocolates
This recipe is quite unique in that I feel it has a lot of alchemy in the mix. Damiana is a beautiful herb that has been used (historically) as an aphrodisiac and relaxant, and when combined with cinnamon, cacao and medicinal mushrooms – WOW!
I feel that each time I make these that their energy deserves something special, so I shake gold dust into the chocolate moulds to really elevate them.
You can buy damiana leaves dried from health food shops, and they also make a great tea.
- 2 tsp Mason's Mushroom
- 1 cup (120g) cacao butter
- 1/3 cup dried damiana leaves
- 1 cup (100g) cacao powder
- 1/3 cup (60g) coconut oil
- 4 tbsp (60g) maple syrup
- 1 tsp maca powder
- ½ tsp spirulina powder
- 2 drops food-grade copaiba essential oil
- 3 drops food-grade cinnamon essential oil
- Pinch of pink salt
Place a set of chocolate moulds on a baking tray. To make an infused butter, add the cacao butter and damiana to a small saucepan and put on low heat for 45 minutes to an hour, or in the TM on heat 50, speed 2. When your butter is ready, strain it through a fine sieve into a separate jug.
Using a glass bowl or a Thermomix, add the strained cacao butter and all other ingredients and mix thoroughly to create a smooth chocolate batter (TM speed 3, 2 minutes).
Pour into moulds, refrigerate for 45 minutes or until set. Devour, savouring the flavour and effects.