Manuka Chaga Chocolate Goddess Discs – GF, sugar-free, vegan

Here’s another way to consume the immune boosting power of chaga – in a totally delicious way!

Instead of buying your candy bars at the store where they are packed with refined sugar, how about making your own?

If you want to make this chocolate sugar free (So ​​no honey or maple syrup), of course you can replace the honey with stevia, BUT I tell you from experience that your chocolate will have a bitter note. And to make it “sweet” enough (similar to normal chocolate), you have to use enough stevia that you then have a distinct stevia aftertaste.

The solution is then either:

• Use stevia or monk fruits mixed with a sugar alcohol xylitol or erythritol – powdered Truvia or Lakanto work well. But don’t use sugar alcohols if you are prone to gas or diarrhea, as these make both conditions worse.
• Or you can just use 2 tablespoons of manuka honey (don’t forget that manuka honey has an immune effect) and then use stevia or monk fruit to the desired sweetness level. The honey takes away all the bitterness and covers up the stevia aftertaste. Et voila!

Manuka Chaga Chocolate Goddess Slices

ingredients

1 cup of organic cocoa butter waffles
1 cup of organic cocoa / cocoa powder
1 cup of crispy organic peanut butter or other nut butters (omit if you don’t like nut butters)
1/2 cup manuka honey (you can use regular honey or organic maple syrup instead)
1/4 cup organic hemp hearts or crispy rice (your choice)
1 tablespoon. Chaga powder

Optional: You can also add diced dried fruit of your choice (apricots, mango or mashed banana chips work well) or nuts – either mixed in step 4 or sprinkled / pressed into molds or on a baking sheet after pouring.

Directions

1. Melt the cocoa butter waffles in a saucepan (large enough for 3 cups of ingredients) over medium heat.

2. Stir in the cocoa / cocoa powder until it is mixed.

3. Turn off the heat and let it cool for a few minutes. Then pour in maple syrup or honey and whisk until everything is well mixed.

4. Next, stir in the nut butter, chaga powder and your choice of hemp hearts or crispy rice.

5. Turn off the heat and let it cool for a few minutes – you want it to be still properly pourable, but not so hot that it damages your molds or leaches a lot of plastic into your chocolate. If you have silicone molds, that’s better. Or use a baking sheet.

6. Pour into chocolate molds or pour as slices on a parchment-lined baking sheet to cool completely. Put in a cool place (fridge or freezer) for a short time to speed up the setting process if you want.

During the times in my life when I skipped sugar, making my own chocolate has been a lifesaver! The great thing about this recipe – it uses cocoa butter more than dairy to make it “creamy” – is that cocoa butter is also a very healthy / healing fat and is very satisfying for the body’s satiometer. It has good antioxidants and contains the following vitamins and minerals: magnesium, potassium, calcium, iron, vitamin D, vitamin E, vitamin B2, vitamin B1, vitamin A.

Enjoy!

Jini Patel Thompson is an internationally recognized expert in naturopathic treatments for digestive diseases. She healed herself from the widespread Crohn’s disease and has been drug and surgery free for over 20 years. Appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, Jini gives people hope and visions on how to cure colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) in all natural methods. Her books on natural digestive disease cures have been sold in over 80 countries around the world.