SHROOMY RASPBERRY SLICE
So, chocolate, raspberries and shrooms are like a crew of besties. Chocolate is like the heavy serious one who likes staying in and listening to Barry White while raspberry is light and sarcastic and always keen to go out and show off her new beret. And there in the middle of these two buddies is shrooms - the far out one who always wants to go to trance parties in the forest and get into intense convos on conspiracy theories. These three meet in the middle and totally balance each other out.
Anyhoo, back to reality.. these three blend perfectly into this gorgeous wee slice. Like a well balanced party full of beautiful characters in your mouth. So, not only beautiful in taste, this slice also is highly functional and psychoactive.
How pray tell? Well, cacao provide all the benefits of the bliss inducing anandamide, magnesium for calming the mind and a little bit of caffeine and theobromine to get you going.
Then the shrooms - chaga is highly antioxidant, is an immune modulator and is thought to open the third eye. Lions Mane is thought to increase NGF or neurotrophic growth factor which supports nervous system function - so this means good things for memory, cognition and for mood as well. Oh yeah and there is some gotu kola in there ( only my favourite herb) which reduces alertness while enhancing focus and supporting a cool, calm and collected outlook.
Raspberries are just bloody delicious I reckon. Which is pretty excellent for the taste
buds and the spirit.
BASE 1 cup of almonds 1cup of dates, 2 tablespoons of raw cacao powder ( optional )
SHROOM FILLING 1 cup cashew nuts 1/2 cup of coconut cream 4 teaspoons of pure maple syrup 2 heaped tablespoons melted coconut oil 2 teaspoons MDPP Shroom Brew
1 tablespoon raw cacao powder
RASPBERRY TOPPING 1/c cup raspberries crushed and heated slightly until liquidy
To make the base- blitz the nuts until bread crumb like then add in the dates and pulse until combined. Press into a lined small tin
To make the Shroom Filling
Blitz the nuts until like dust.. add in the rest of the ingredients and blend until smooth. Pour over top of the base and freeze for 45 minutes.
To make the raspberry topping
Put the raspberries into a tiny saucepan and heat until they break down. Pour over top of other layers and refreeze,
Cut into pieces and serve straight from the freezer with grated chocolate on top!