This chocolate coconut slice with Chaga mushroom has been on high rotation in our kitchen of late. Firstly, because it’s winter here in the Southern Hemisphere and we’re up for any way to get more of the immune-building and energy potentiating powerhouse Chaga into our diets. Secondly, as a snack, with all of its healthy fats, this slice is incredibly satiating. Lastly, this recipe is simply delicious! It's our healthy take on a bounty bar, that uses only a few ingredients and doesn't require baking.
Ingredient Notes:
Chaga
With their dark flavours merging, Chaga pairs nicely with the chocolate in this recipe. Chaga mushroom has a rich, somewhat earthy, floral flavour. The subtle presence of vanilla comes from Chaga's naturally occurring vanillin content. Its slightly bitter taste comes from its triterpenes which are immunomodulating anti-inflammatory, anti-viral and anti-microbial compounds.
Shredded Coconut
A good quality shredded coconut is rich in saturated fatty acids. Look for a brand that is preferably organic and where the coconut flesh is simply dehydrated and shredded without the use of preservatives.
Coconut Flour
Coconut flour is incredibly dense and contains soluble and insoluble fibre supporting a healthy gut microbiome and good digestion.
Linseeds
Linseeds or flaxseeds are bursting with omega-3 fatty acids to support brain function, and heart health and reduce inflammation.
Inner Atlas Day Blend
Speaking of supporting cognitive function, we’ve added a dash of Day Blend for a brain and mood boost. Day Blend highlights Lion’s Mane mushroom, Tremella mushroom and maca powder and has a delicious caramel-like flavour that shines through in this recipe.
Ingredients ~ Chocolate, Coconut & Chaga Slice:
2 cups shredded coconut
1 ½ cups coconut flour
½ cup linseed
2 tbsp Inner Atlas Day Blend
¾ cup coconut oil ~ melted
½ cup maple syrup
2 tsp Inner Atlas Chaga mushroom extract
200 g dark chocolate – 75% cacao or greater if possible
Method ~ Chocolate, Coconut and Chaga Slice:
Line a small to medium shallow baking tin with baking paper and set aside.
To a large mixing bowl add shredded coconut, coconut flour, linseed, Inner Atlas Day Blend, coconut oil and maple syrup. With a wooden spoon mix until fully combined.
Spread the mixture evenly across the base of the baking tray.
Place a small saucepan on the stovetop. Add chocolate and Inner Atlas Chaga extract. On the lowest heat setting gently melt, stirring the chocolate continuously until there are no lumps and the mixture looks glossy.
Pour the melted chocolate over the coconut mixture in the baking tray and with a spatula spread evenly.
Sprinkle any left-over shredded coconut across the top and place in the fridge for at least 3 hours to set.
Once ready to enjoy remove from the fridge. Slice into rectangle-shaped bars. Store in the pantry or fridge for up to a week (we guarantee they won’t last that long though!).
Serves ~ 20
Preparation Time ~ 15 minutes
