Raspberry Rose Chocolate Bites with Reishi and Mucuna
Ingredients
For the Rose Cream
- 1 cup raw cashews, soaked 4 hours
- 1/3 cup pure maple syrup or preferred sticky sweetener
- 1/2 cup almond milk
- 1 tsp pure vanilla extract
- 2 Tbsp animamundiherbals rose powder
- 2 tsp animamundiherbals mucuna powder
- 45g cacao butter
- 3/4 cup fresh or frozen raspberries
Raspberry Chia Jam
- 1 1/2 cups raspberries
- 2 Tbsp water
- 2 tsp chia seeds
- 2 tsp fresh lemon juice
Chocolate
- 200g preferred chocolate
- 2 tsp animamundiherbals reishi powder
Preparation
Melt the cacao butter using a double boiler method: add cacao butter to a heatproof bowl, then set it over a saucepan with 2cm of simmering water in it. Ensure the bowl doesn't touch the water, and melt slowly. Once liquid, remove the bowl from the heat and set it aside to cool.
Drain cashews, rinse, then add them to a blender along with all the remaining rose cream ingredients except the cacao butter. Blend until very smooth, stopping to scrape the sides and using the blender tamper if needed. With the blender running, stream in the melted and cooled cacao butter through the steam hole at the top. Divide the mixture between preferred molds. Use a spoon to even out the thick mixture.
Make the Raspberry Chia Jam: Combine raspberries, water, chia seeds, and fresh lemon juice in a small saucepan. Cook over low heat, stirring occasionally, until the mixture thickens and the raspberries break down. Remove from heat and let it cool.
Prepare the Chocolate: Melt the preferred chocolate using your preferred method (double boiler or microwave). Stir in the animamundiherbals reishi powder.
Assemble the Bites: Take the rose cream molds and spoon a small amount of raspberry chia jam into each mold. Then, pour the melted chocolate over the jam and cream layers. Use a toothpick or skewer to create swirls for a marbled effect.
Place the molds in the refrigerator to set. Once the bites are firm, carefully remove them from the molds.