Recipe ~ Chocolate, Raspberry and Rose Jelly Hearts with Cordyceps and Tremella
The day of love, Valentine's Day is almost upon us! There is no force in the world more uplifting than love, and while we don’t need an excuse to celebrate this universally uniting force there’s no greater heart opener than practising self-love or getting up close and personal with the person or people you hold dear.
Cordyceps is the ultimate shroom to get the inner fire burning not only famed for cellular energy production but has long been linked to supporting libido and sexual energy making it the perfect mushie to share with a loved one.
We've also added Tremella to the mix. Tremella pairs so well with any treat with its quietly sweet flavour and it is brimming with antioxidants for the ultimate radiant glow.
1 tsp Inner Atlas Tremella extract powder.
1 tsp raw rose water
2 punnets of fresh raspberries (organic if possible)
4 tablespoons of agar-agar or if you can’t find it gelatin
1 cup of water
1 tsp Inner Atlas Cordyceps extract powder.
2 tbsp of maple syrup (organic if possible).
1 cup organic cacao powder.
¼ cup organic ghee.
1/3 cup almond milk.
Wash and add raspberries to a blender and blend for 20 seconds or until the mixture appears smooth.
Place a sieve over a jug or bowl and pour the berry mixture through the sieve using the back of a spoon to push the raspberry mixture through. If you wish, set aside the raspberry seeds that remain in the sieve and add them to your next smoothie, they’re a great source of omega-3 and omega-6 fatty acids.
Set the bowl or jug of the raspberry mixture aside.
Add water to a saucepan and bring to a boil on a stovetop. Reduce to a simmer and add agar-agar stirring continuously for 4 minutes. At the end of the 4 minutes stir in Tremella extract powder for a few seconds until dissolved.
Let the water cool for 15 minutes.
Add water to the bowl with the raspberry mixture and stir vigorously for about a minute until fully combined.
Pour the mixture into your jelly mould of choice, filling up each mould halfway (to save room for the chocolate) and transfer to the freezer to partially set while you create the chocolate.
Add ghee, maple syrup, almond milk, cacao and Cordyceps to a small saucepan and stir for a minute on low heat on a stovetop.
Turn the heat off and continue stirring in the saucepan until fully combined and the mixture has a glossy chocolate texture.
Remove the jelly moulds from the freezer. With a teaspoon, portion the chocolate mixture into the moulds on top of the raspberry-rose jelly.
Transfer to the refrigerator for 4 hours to set.
Store refrigerated for up to 5 days and share with someone you love!