Reishi Chaga Almond Butter Cups
Rich and decadent, yet so good for you!
1/4 cup Raw cacao powder
1/4 cup cacao butter (melted)
2 tbsp maple syrup
1 tsp Reishi powder + 1 tsp Chaga powder
1/2 tsp Vanilla extract
1/4 cup Smooth almond butter
After melting down the cacao butter, use a whisk to stir together the butter, syrup, and vanilla.
Continue whisking while adding the cacao powder and mushroom powders until the chocolate is well blended.
Add paper muffin cups to a muffin tin, or use silicon molds.
Pour enough chocolate into the cups to just coat the bottom. Place the muffin tin in the freezer for 10-15 minutes.
Remove from the freezer and add a layer of almond butter on top of the chocolate.
Cover each cup with remaining chocolate to cover the almond butter.
Place in the freezer for at least 20 minutes. Remove the paper and serve.
Store in the refrigerator.