I’ve been having some serious chocolate cravings recently. One of my all-time favourite chocolate bars as a kid was the Mars Bar, a close second to the Bounty Bar of course. But, alas, for the past 7 years I haven’t allowed processed sugar to pass my lips – okay once or twice maybe a smidgen – and so I’ve had to come up with my own healthy versions I can happily scran away at. Medicinal mushrooms have become a huge part of my daily supplement regime and so I couldn’t think of anything more amazing than making a big batch of Medicinal Mushroom Mars Bars.
Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Hybrid Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.
It might sound a bit gross adding mushrooms into something sweet but the truth is the flavour isn’t too overpowering, plus it’s key to mask it with something flavoursome and sweet. In this recipe, I’ve simply added Hybrid Herbs’ Medicinal Mushroom Complex to the caramel layer of Mars Bars and it just isn’t noticeable in the slightest. I have one mushroom hater in the house and they’ve not even known what they’re eating – maybe I should’ve had told them but they were enjoying them a lot so, ya know…
I guess I should probably tell you why I’m actually putting mushrooms into my chocolate bars in the first place. Medicinal mushrooms, not to be confused with magic mushrooms, aren’t your regular culinary mushrooms (except for shiitake and maitake which are classed as both). They possess some pretty nifty benefits such as; boosting the immune system, easing anxiety, depression, and insomnia, increasing mental focus, cognition, concentration, and memory, boosting libido, sports performance and heart health, and even staving off the ageing process.
These Medicinal Mushroom Mars Bars are a way healthier alternative to the much loved original. Great for boosting immunity, mental focus, and sports performance.
So, I think we can all agree that medicinal mushrooms are pretty badass. Each mushroom possesses a different property so to gain the benefits of all of them a medicinal mushroom blend like Hybrid Herb’s is always a great way to start. Hybrid Herbs’ Medicinal Mushroom Complex contains a blend of mushroom extracts including; reishi, cordyceps, chaga, lion’s mane, turkey tail, tremella, shiitake, and maitake. Just half to one teaspoon of this powder is enough for you to get your daily dose which means you’re not likely to taste it in whatever you add it to.
Now, I know what you guys are thinking, these look mighty scary to make but fear not these are super simple to whip up. All you need is a food processer, a brownie tin, and a little bit of confidence in yourself. It’s a matter of making 2 layers of deliciousness in your food processor, layering them in the tin, chilling and cutting, then dipping in chocolate. Easy peasy! So, without further ado, you can check out the recipe below!
Looking for some more magical medicinal mushroom recipes? Why not try my Beauty Balls with Tremella Mushroom or Medicinal Mushroom Dalgona Coffee Lemonade? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- 150g cashews (soaked in water overnight, drained and rinsed)
- 70g almond flour
- 35g medjool dates
- 30g cacao butter (melted)
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
- ⅛ tsp vanilla powder
- Pinch sea salt
- 150g medjool dates
- 1 tbsp coconut butter
- 1 tbsp almond butter
- 1 tbsp coconut sugar
- 1 tbsp Hybrid Herbs Medicinal Mushroom Complex
- 1 tsp almond or cashew milk
- ¼ tsp vanilla powder
- Pinch sea salt
- 225g cacao butter
- 105ml maple syrup
- 75g cacao powder
- ¼ tsp vanilla powder (optional)
- Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-stick paper and set to one side.
- Shake off as much moisture as possible from the rinsed cashews. Place all of the nougat ingredients into a food processor and blend into a smooth paste. Scrape down the sides frequently. Spoon the nougat into the lined brownie tin and press in your nougat layer, flattening with your hands until evenly distributed. Place into the freezer until firm.
- Place all of the ingredients for the caramel layer into the bowl of the food processor and blend into a smooth paste, scraping down the sides ensuring the mixture is fully combined and smooth. Remove the nougat from the freezer and spoon over your caramel. Using a damp offset spatula smooth over the caramel until you have an even layer. Smooth out any bumps with damp fingertips or oil your hands with some coconut oil to prevent the caramel from sticking. Place your brownie tin into the freezer for 30 minutes until firm.
- Melt the cacao butter and maple syrup together over a double boiler. Once melted transfer to a bullet style blender or a food processor and add the cacao powder and vanilla powder. Blend on low until fully combined. It should be thick in viscosity and fairly cool to the touch when dabbed on the skin below your lip. Transfer to a deep but narrow container.
- Remove the nougat and caramel from the freezer. Carefully lift out the block and trim off 0.5cm around the edges for a cleaner cut if you'd wish. Then, cut into 8 equal bars or if you'd prefer 16 even bite-sized pieces.
- Dip your bars into the melted chocolate using a fork. Tap the fork onto the bowl to remove any excess chocolate and place onto a baking tray lined with either a silicone mat or greaseproof paper. Repeat the dipping process 2-3 times for a thicker layer, then place the bars in the fridge/freezer until set. Store in an airtight container within the fridge and consume within 1 week. Alternatively, freeze and consume within 4-6 weeks.
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