2 cups cacao butter, chopped
1 cup cacao powder
1/3 cup maple syrup
1 pinch sea salt
1 dash of vanilla extract
1 tablespoon lavender buds
1 tablespoon Lions Mane
1 teaspoon cinnamon
1/8 teaspoon cayenne
1 tablespoon Cordyceps
In a double broiler melt down the cacao butter and just before melted add the cacao powder and maple syrup.
Mix in a pinch of sea salt and vanilla, then remove from heat. Divide into 2 bowls in order to separately flavor. In one batch add the lions mane and lavender buds. In the other bowl mix in the cinnamon, cayenne and cordyceps.
Using any mold of choice, begin to fill the molds with melted cacao mixtures and refrigerate until firm. You could also pop it in the freezer (I usually do) if you’re really anxious to give it a try!
If you want to add some garnishes, once molds are filled you would put them on before the fridge or freezer. I used edible flower petals on the lavender lions mane. For the spicy cordyceps combo I used coconut sugar and flaked sea salt on top.
