These brownies really are super simple to make. With an underlining hint of my three part mushroom blend of wildcrafted Chaga, Cordyceps and Lions Mane these delicious adaptogenic brownies are chewy, moist and packed with a rich chocolate flavour.
Mushrooms and chocolate I think just pair so well together! These brownies are not only perfect in their sweet earthy tones but are the perfect treat!
I am not the world’s best baker. In fact I can't even remember the last time created a recipe that involved baking. What I will say is after tasting these adaptogenic mushroom brownies made using Sun Potions blend
of Chaga, Lions Mane and Cordyceps this weekend, it has inspired me to create more delicious baked adaptogen infused plant based desserts! So, watch this space as there is going to be a number of tasty, cooked desserts on their way before you have even made it through your first batch of these brownies…
Serves 6 mini brownies
MAIN INGREDIENTS
100g ground almonds
100g dark vegan chocolate
50g coconut oil
2 tbsp lions mane
2 tbsp chaga
2 tbsp cordyceps
3 tbsp maple syrup
1.5 tbsp chia seeds + 5 tbsp water 1 tsp vanilla paste or essence
1 tsp baking powder
METHOD
Place all dry ingredients in one bowl and combine. Then, place all wet ingredients in another bowl and combine Mix wet and dry ingredients and fold gently to combine - try to avoid over mixing.
Transfer to silicone molds and bake at 160 for around 25-30 minutes.
Remove from oven and allow to cool before removing from the molds.
Once cooled, garnish with chocolate, almond butter, pistachio and raspberries (optional: dried rose)
GARNISH - per mini brownie
1 tsp melted dark vegan chocolate 1 tsp chopped pistachio
5 Raspberries
1/2 tsp dried rose (Optional)
