Reishi Mushroom Fudge
Prep time: 30 min.
Serves: 4-6
Ingredients
-
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

Directions
Step 1
Line small loaf tin with parchment paper.
Step 2
Grind 1/4 cup of reishi in a coffee grinder into a fine powder; set aside.
Step 3
Combine coconut oil, cacao butter, honey, vanilla & sea salt in a metal bowl.
Step 4
Simmer water in a medium saucepan .
Step 5
Rest the metal bowl with ingredients over the saucepan, simmering until contents are melted (about 20 minutes).
Step 6
Turn off heat, wisk in cocoa powder, reishi powder and coconut flakes.
Step 7
Pour mixture into a loaf tin & place in the fridge to set for one hour.
Step 8
Cut into squares. Garnish as desired.


Chaga Mushroom Tincture
Prep time: 30 min.
Serves: 4-6
Items You’ll Need
-
3 4 cup/ 32 fl. oz. sealable containers (Ball Jars work well!)
-
cheese cloth or coffee filters
-
wax paper
-
dried Chaga mushrooms
-
100 proof alcohol- vodka, brandy or moonshine work fine
-
1/2 gallon water
-
simmering pot
-
container labels
- funnel

Part One: Alcohol Extraction
Step 1
Fill 1 sterilized quart-sized/ 32 oz jar halfway with dried Chaga mushrooms.
Step 2
Step 3
Step 4
Step 5
Step 6
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.
Step 7

Part Two: Water Extraction
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14



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