Mushroom Chocolate Peanut Butter Granola Cups
Healthy indulgence.
A little peanut butter, a little chocolate… a little immune support.
This may not be your everyday route for taking MUSHROOM CHOCOLATE, but sometimes you just need an extra special treat! Not only do you get the benefits of the adaptogens and mushrooms in this formula, it’s also joyful and inspiring to create fun, delicious, nourishing food in your kitchen.
MUSHROOM CHOCOLATE is filled with herbs that support a healthy immune system. Featuring organically cultivated USA grown reishi, turkey tail and cordyceps mushrooms—plus eleuthero (and of course, cacao!)—this blend is formulated to support optimum immune function while supporting vitality and wellbeing in various other body systems. Immune tonic herbs and adaptogens like the ones in this recipe are meant to be taken every day. Over time, they support your immune system to function at its healthiest. Each cup contains a whole serving of MUSHROOM CHOCOLATE.
Ingredients:
Granola Cups:
3/4 C rolled oats
1/8 C chopped peanuts (can sub other nut or seed)
2 Tbsp peanut butter
1 tsp melted coconut oil
1 Tbsp honey
1/8 tsp vanilla extract
pinch of sea salt
2 tsp ground flax seed + 1.5 tsp water (to make flax “egg”)
Peanut Butter Layer:
5 Tbsp peanut butter
2 tsp honey
2 tsp butter (can sub coconut oil)*
Chocolate Layer
5 Tbsp Mushroom Chocolate
2 Tbsp cacao powder
2.5 Tbsp butter (can sub coconut oil)*
1.5 Tbsp maple syrup
Directions:
Preheat oven to 325.
Make flax egg by combining ground flax and water. Stir well and let sit for 15 minutes.
Combine dry ingredients.
Soften honey, peanut butter and oil together using the bain marie method (I add them to a jar and place the jar in a pot with 1-2 inches of water. Turn the stovetop on low and stir occasionally until softened.) Once removed from heat, mix in the vanilla. Then add to the dry ingredients mixing until incorporated.
Add the flax egg and mix well.
Grease 6 cups of a muffin tin with butter or coconut oil, then dust that with a pinch of flour or granulated natural sugar of choice. Divide the granola mixture evenly among the six cups and press mixture to cover the bottom of cups and as high as you can get it around the sides (see recipe photo for reference of how high the sides should go). This part takes a little bit of patience and perseverance.
Bake for 12-14 minutes.
When the granola cups are removed from the oven, turn the muffin tin upside down and gently tap to remove. Allow to cool.
While granola cups are cooling, make the peanut butter layer by combining and softening using the bain marie method described above. Once melted and smooth, remove from heat and pour evenly among the granola cups (note that it is not essential for the cups to be completely cool at this step).
To make the chocolate layer, start by gently melting the butter using the bain marie method. Once melted, remove from the heat and add the Mushroom Chocolate and additional cocoa powder, stirring well. Add the maple syrup and stir until smooth.
While the chocolate is still warm and melty, pour it over the peanut butter layer, distributing evenly among the six cups. You may need to pick each cup up and tilt it around to ensure the chocolate spreads evenly over the top. Place cups in the freezer for 15 minutes to help the chocolate set up.
Enjoy throughout the week or wrap them into cute little packages and deliver them to friends and neighbors—socially distanced drop and runs, of course! :)
*Note that we choose to use organic grass fed butter where you would often find coconut oil in “healthy recipes”. While we love coconut oil and respect those who have chosen a plant-based diet—we go for butter because of the negative environmental impacts of coconut oil. Fairly traded organic cacao butter is another option for replacing coconut oil—though it is more solid at room temperature so the overall texture of what you are making will be more firm.