Reishi Coconut Cups

Reishi Coconut Cups

Reminiscent of a bounty bar, this recipe is as simple as it is delicious. These chocolatey cups are full of immune-boosting nutrients from the organic reishi, and you will feel happy about sharing with your loved ones. So easy, you'll make them more than once.

• Prep 10 min
• Cook 15 min
• Serves 12

Ingredients

• 1.5 cup Coconut oil
• 1 cup Organic Raw Cacao Powder - Organic Raw Peruvian Cacao
• 1.5 tablespoon Organic Reishi Mushroom
• 3 tablespoon Agave nectar or maple syrup
• pinch Sea Salt
• 1 cup 1 + 1/2 Cup Shredded Coconut, separate
• 200 millilitre Coconut Milk
• 1 teaspoon Vanilla Extract

Directions

1. Fill a small pot halfway with water. Cover with heatproof bowl and set on stovetop over med-low heat.
2. Line muffin tin with 12 cupcake liners.
3. Begin melting coconut oil in the bowl, gradually adding the remaining chocolate layer ingredients one at a time incorporating with a whisk until fully combined.
4. Pour the melted chocolate mixture into a heatproof liquid measuring jug. Pour a small amount of chocolate into each cupcake liner and place in freezer to set for 10 minutes while preparing the coconut filling. For this first stage, you will only need to use roughly 1/3 of the chocolate. (To keep warm, place the jug with remaining chocolate into the hot water in the pot and set aside).
5. In a blender/processor add all the coconut filling ingredients except for 1/2 cup shredded coconut. Pulse to combine. An option to add agave or maple syrup if you prefer sweeter. Transfer mixture to a bowl and add remaining coconut, stir to combine.
6. Evenly layer all the filling over the now set chocolate layer and freeze again for 10 min. or until set.
7. Pour remaining chocolate over the coconut layer and freeze for a third time for 10 min.