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These decedent treats are charged with a medicinal mushroom called Agaricus Blazei.  Originating in the Brazilian rainforest, this adaptogen has a reputation for inspiring longevity and vitality in its devout users. Used for many years in Traditional Medicine, many turn to the mushroom for its ability to help support a strong immune system.  Infusing cacao with this very special adaptogen creates a potent bite of supreme pleasure and nourishment.  Enjoy!



1 cup raw cacao butter

1 cup raw cacao powder

1/3 cup coconut sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 tablespoon agaricus blazei

Flaked sea salt

Dried flower petals


Melt cacao butter in a pan over medium heat.

Remove from heat and whisk in cacao powder, coconut sugar, maple syrup, agaricus blazei, and extract until thickened.


Sprinkle sea salt and dried petals into a silicone ice cube tray or your choice of chocolate mold.

Drop spoonfuls of melted chocolate into the molds.  Place in the refrigerator or freezer until completely hardened. Store in the refrigerator to keep chocolates from melting.

Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!