Servings : 12 Bites
Velvet Bean (Macuna) is an amazing supportable powder for anxiety, depression and to lift one’s mood. It regulates the dopamine in the brain and with dopamine being essential for mental function, emotions and mood, it's no wonder this magic bean helps to boost one’s mood. Dopamine regulates the release of various hormones and is known to calm the nervous system.
1 Cup Raw Cashews, soaked overnight
1/3 Cup Pure Maple Syrup or raw Honey
1/2 Cup Almond Milk
1 Teaspoon Pure Vanilla Extract
2 Tablespoons Rose Powder
1 Teaspoon Velvet Bean (Mucuna pruriens) Powder – start with 1/2 teaspoon and taste the cream before adding more as the powder can be quite bitter.
45g Cacao Butter
3/4 Cup Fresh or Frozen Raspberries*
Raspberry Chia Jam
1 1/2 Cups Raspberries
2 Tablespoons Water
2 Teaspoons Chia Seeds
2 Teaspoons Fresh Lemon Juice
200g 80% Dark Chocolate
2 Teaspoon Reishi Powder
If you are using frozen raspberries, please defrost them first – and leave them
to thaw and have reached a room temperature.
As you’re are using melted cacao butter, it’s important to avoid cold
ingredients which will cause the butter to set too quickly!
Melt the cacao butter using a double boiler method - add cacao butter to a heat proof bowl, then set it over a saucepan with 2cm of simmering water in it. Be sure that the bowl doesn't actually touch the water and melt slowly. Once completely melted, remove the bowl from the heat and set aside to cool.
Drain the cashew nuts, rinse, then add to a blender with all the ingredients – except the cacao butter. Blend until very smooth, stopping the blender and scraping the sides as necessary. Once smooth, you can stream in the melted and cooled cacao butter- it's best to do this with the blender is still running, streaming the liquid through the blender steam hole at the top.
Divide between preferred moulds.
The mixture will be thick, so use a spoon to even it out.
Place in the fridge to cool.
Place the berries in a blender and blitz up into a rough pulp – do not go all the way to puree – you just want to break them into “jam like” texture.
Add the berries and water to a saucepan and cook over a medium heat for 2-3 minutes or until berries soften. Add the chia seeds then cook over a low heat for a further 5 minutes or until the mixture is quite thick. Stir in the lemon juice then spoon the jam evenly on top of your rose layer.
Place the chocolate in a double boiler / baine marie and heat on the stove.
Heat until completely melted.
Add the Reishi powder and mix thoroughly
Place the bites on a cooling rack, over a dish
Pour the chocolate over the bites to cover them
Cool them, then repeat the process until all the chocolate has been used.
Alternatively, place a bite on a fork between two forks and dip it into the chocolate. Let the excess drip off before placing on waxed paper.
Set in the freezer for 4+ hours.
Remove and transfer to an airtight container.
Store in the airtight container, in the fridge.