Mood Elevating Chocolate Fudge Cups



At The Everyday Retreat we love our desserts. But we love our multi-functional desserts even better.


Enter these perfectly fudgy, double duty, brains and beauty chocolate fudge cups.

Not only will these fudge cups will satisfy your chocolate cravings, but by including adaptogenic herbs and functional mushrooms they'll also help you keep the blues at bay. (Perfect for when the PMS sets in if you ask us).


Adaptogens by definition are natural substances considered to help the body (and mind) adapt to stresses and create a normalizing effect of our bodily processes. So, unlike vitamins, which function by telling your body to perform certain tasks or functions, adaptogens work with your body to support it's natural processes and rhythms.


There are many different categories of adaptogens (which we won't get into fully here) but for this recipe we focused on some mood elevating herbs and mushrooms to help give your chocolate and extra pick me up when you're feeling blue.


Lifehouse is one of our favorite brands on the market and their Sunshine Daydream formula has herbs like ginseng to support stamina and endurance and mushrooms like coryceps and poria which support energy and endurance and can help combat anxiety, and fatigue.


The Sunshine Daydream formula is made with cacao as its base, so on its own it has a nice deep chocolate flavor that can easily be turned into a morning coffee substitute, but why not make it into decadent chocolate fudge cups instead?


 

Mood Elevating Chocolate Fudge Cups

(makes about 12 large cups)


1 Cup Peanut Butter (or Almond Butter)

1/4 Cup Tahini

1/2 Cup Cocoa Powder

1/4 Cup Lifehouse Sunshine Daydream Powder

1/4 Cup Date Syrup

1/4 Cup Honey

18 0z Enjoy Life Dark Chocolate Chips

2 Tbsp Coconut Oil

Flaky Sea Salt


In a large bowl combine the peanut butter, tahini, cocoa powder, Lifehouse Sunshine Daydream powder, date syrup and honey until well blended and a dough like consistency is achieved.


Roll our the chocolate dough mixture between two pieces of parchment paper to about a 1 inch thickness. Once its been rolled out, using a small glass or cookie cutter, cut the dough into small disks and set aside to chill.


Meanwhile, line a cupcake tin with cupcake liners and heat the dark chocolate over a double boiler with the coconut oil. Once the chocolate is melted, place a small amount of the melted chocolate in the bottom of the cupcake liner. Next add one chocolate disc to each of the cupcake liners on top of the chocolate. When all the cupcake liners have been filled, top each with the remaining melted chocolate.


Shake the tray to remove the air bubbles and chill the tray in the refrigerator for at least two hours.


Once sufficiently chilled, top with some flaky sea salt and enjoy. xo


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