Reishi Mushroom Fudge
Prep time: 30 min.
1/4 cup dehydrated reishi (powdered in coffee grinder)
1/4 cup cocoa powder
2 tbsp. coconut shreds
2 tbsp. coconut oil
2 tbsp. cacao butter
- 4 tbsp. honey
1 tsp. vanilla
1 pinch sea salt
- optional garnish: cinnamon, cardamom, cacao powder, rose petals
Line small loaf tin with parchment paper.
Grind 1/4 cup of reishi in a coffee grinder into a fine powder; set aside.
Combine coconut oil, cacao butter, honey, vanilla & sea salt in a metal bowl.
Simmer water in a medium saucepan .
Rest the metal bowl with ingredients over the saucepan, simmering until contents are melted (about 20 minutes).
Turn off heat, wisk in cocoa powder, reishi powder and coconut flakes.
Pour mixture into a loaf tin & place in the fridge to set for one hour.
Cut into squares. Garnish as desired.
Chaga Mushroom Tincture
Prep time: 30 min.
Items You’ll Need
3 4 cup/ 32 fl. oz. sealable containers (Ball Jars work well!)
cheese cloth or coffee filters
dried Chaga mushrooms
100 proof alcohol- vodka, brandy or moonshine work fine
1/2 gallon water
Part One: Alcohol Extraction
Fill 1 sterilized quart-sized/ 32 oz jar halfway with dried Chaga mushrooms.
After at least 1 month, strain your Chaga extract. Take another 1 quart sterilized jar and layer your cheesecloth or coffee filters over the top. Push some of the material into the container to create a “basket” effect. Poor your extract over the filter and allow it to drain. This will filter any lingering plant material out of your product.
*If plant material remains in the product repeat this process. Lingering plant material can cause your product to lose stability and promote the growth of bacteria.
Part Two: Water Extraction
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