Chocolate without the guilt!
I don’t want to pressure you or anything, but you might really need this Chocolate Chaga Fudge Recipe in your life. I used Chaga (a medicinal mushroom) to make these immune-supporting treats, but you can easily omit that ingredient if herbalism isn’t your thing. If you are wondering why someone would add mushrooms to their chocolate, here’s your answer: Chaga is very high in antioxidants and may help boost immunity, fight inflammation, prevent cancer, lower blood sugar, and lower LDL cholesterol, while simultaneously raising HDL cholesterol.
As an added bonus, high-quality dark chocolate is also packed with antioxidants and may improve blood flow, lower blood pressure, raise HDL cholesterol and protect LDL cholesterol from oxidation, reduce heart disease risk, protect your skin from sun damage, and improve brain function! (Health Line).
I sweetened these tasty treats with pure maple syrup, but you can use monk fruit or organic stevia leaf powder to make them keto, if you like. I think they would also be delicious with honey, or date nectar in place of the maple syrup.
Chocolate Chaga Fudge Bite Recipe:
Ingredients:
- 5 Oz 100% Cacao Baking Bars, I used Guittard Chocolate,
- 1/2 Cup Unsweetened Sunflower Seed Butter, or other Seed Butter,
- 3 tbsp Organic Coconut Butter,
- 2 tbsp Organic Coconut Oil,
- 4-6 tbsp Maple Syrup (adjust to taste or use date nectar, coconut nectar, honey, monk fruit, or organic stevia leaf),
- 1 tbsp Chaga Powder,
- Pinch of Sea Salt,
- Dash Each of Ceylon Cinnamon & Cardamom,
- Shredded Coconut & Coarse Sea Salt to sprinkle on top.
Makes approximately 24 servings of about 1 tbsp each.
Instructions:
Combine all of the ingredients, except the shredded coconut, in a double boiler on the stove. If you don’t have a double boiler you can put one pot on top of another slightly larger pot. Add about 2 inches of water to the bottom pot and bring to a gentle boil. Stir ingredients until melted and well combined. Do not overcook. Do not allow water to enter the mixture, as it will ruin the chocolate.
Once the ingredients are well combined, transfer them to the mold of your choice. I used a mini-muffin tray to make these w/ unbleached mini-muffin cups. This recipe makes 24 servings of about 1 tbsp each.
My Favorite Toppings:
Here are some suggestions for toppings/garnish: Coarse Sea Salt, Shredded Coconut, Coconut Sugar, Ceylon Cinnamon, Cardamom, Hemp Seeds, Cacao Nibs. Sprinkle toppings on the chocolates before they set.
Let the chocolate set in the fridge. Store in the fridge or freezer for up to one week. If storing in the freezer, let it thaw a bit before taking a bite. My husband likes to enjoy these tasty treats along with a cold glass of fresh cashew milk.
Follow me on Instagram @cory.starbird for more information on medicinal herbs, their health benefits, and how you can incorporate them into your daily routine.
