Raspberry Rose Chocolate Bites with Reishi and Mucuna
Ingredients
For the Rose Cream
- 1 cup raw cashews, soaked for 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
For 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. Be sure that the bowl doesn't actually 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 to a blender with all the remaining rose cream ingredients except the cacao butter. Blend until very smooth, stopping the blender and scraping the sides as necessary, and use your blender tamper if necessary. Once smooth, stream in the melted and cooled cacao butter. It's best to do this with the blender still running, streaming the liquid through the blender steam hole at the top. Divide between preferred molds. The mixture will be thick, so use a spoon to even it out.
Prepare the Raspberry Chia Jam: In a saucepan, combine raspberries and water. Cook over medium heat until raspberries break down and become soft. Mash them with a fork or a potato masher. Stir in chia seeds and fresh lemon juice. Let the mixture simmer for a few minutes until it thickens. Remove from heat and let it cool.
Assemble the Bites: Once the rose cream has set slightly, spoon a layer of Raspberry Chia Jam onto each mold. Place the molds in the refrigerator to set for a while.
Melt the preferred chocolate using a microwave or a double boiler. Once melted, stir in animamundiherbals reishi powder.
Take the molds with the rose cream and raspberry jam from the refrigerator. Carefully pour melted chocolate over each mold to cover the rose cream and jam layer.
Return the molds to the refrigerator and let the chocolate set completely.
Once the chocolate is set, carefully remove the chocolate bites from the molds.