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Adaptogenic Raw Chocolate Bomb, 3 Ways

Adaptogenic Raw Chocolate Bomb, 3 Ways

We’ve got the perfect healthified chocolate recipe for the holidays! Unlike store-bought chocolates that are often filled with refined sugar and emulsifiers, these chocolates are dairy free, cane sugar free, gluten free, vegan, made with clean ingredients, and boosted with adaptogens and super shrooms–so you can feel even better about indulging in chocolate.

These raw chocolate bombs are smooth, rich, and oh so satisfying. We've whipped up 3 flavors for you: dark chocolate, creamy matcha chocolate, and velvety “white” chocolate.

They make pretty sweet gifts or delightful mini treats to have around the house. Enjoy these and tag us on Instagram if you make them!

ADAPTOGENIC DARK CHOCOLATE

This classic dark chocolate recipe is smooth, intense, and rich. Made with antioxidant-rich cacao powder (not cocoa powder) for high quality, healthy dark chocolate.

We recommend adding Immune Shrooms or Yoga in a Cup with this recipe as the super mushrooms and adaptogens in these Elixirs taste amazing with dark chocolate. Yoga in a Cup features Reishi and Ashwagandha to help chill you out, boost your mood, and relieve stress and anxiety. Immune Shrooms is packed with Chaga, Reishi, Maitake, Shiitake, Turkey Tail, Ashwagandha, and Astragalus to boost your daily immunity, vitality, and beauty. You really can’t go wrong with either one!

Ingredients:

  • 1 1/8 cacao butter
  • 1 cup cacao powder
  • 1/4 cup maple syrup (add 1-2 tbsp more if needed)
  • 1 packet of Immune Shrooms or Yoga in a Cup
  • 1 tsp vanilla extract
  • Pinches of Himalayan pink salt

Note: We used these cute chocolate molds!

Directions:

  1. Melt cacao butter very slowly over low simmering heat using a double boiler*. (NOTE: Don’t overheat the cacao butter or it will taste grainy and change the appearance of the final chocolate.)
  2. After removing the melted cacao butter from heat, add cacao powder, a packet of Immune Shrooms or Yoga in a Cup, maple syrup, vanilla extract, and a pinch of salt to the mixing bowl. Whisk until well combined, and the texture is velvety smooth and glossy. (NOTE: Don’t over-blend or the chocolate will stiffen too much).
  3. Pour chocolate into molds using a spoon. Transfer to the fridge immediately to set. (We recommend covering the mold or placing it in an airtight container.) Let it set overnight or for at least 3-4 hours. You can also place it in the freezer for faster results.
  4. Once the chocolate has set, pop the chocolates out of the molds. Store chocolates in the fridge or freezer in an airtight container for up to 3 months. Enjoy!

*You can create a double boiler using a saucepan and a large heatproof mixing bowl. Add 1-2” of water to saucepan and bring to boil. Once boiling, reduce heat to a very low simmer. Stack mixing bowl on top of saucepan, making sure the bottom of the bowl doesn’t touch the water beneath it. Add cacao butter into the bowl for it to melt.

ADAPTOGENIC MATCHA CHOCOLATE & “WHITE” CHOCOLATE

The matcha chocolate is creamy, smooth, and tastes like matcha heaven in a bite! It’s surprisingly our favorite right now. The “white” chocolate is velvety, smooth, and a super satisfying treat. These chocolates don’t have any cacao powder but are made “chocolately” with a combination of cacao butter and creamy cashew butter. Pretty cool, right?

Both the matcha and “white” chocolate are boosted with Brain Buzz–the flavors of Brain Buzz blend beautifully with this recipe and you’ll get more focus and brain power with your chocolate. Yes, please!

The only difference between making the matcha chocolate and the “white” chocolate is adding 1.5 tsp of matcha to the matcha chocolate–all other steps and ingredients are exactly the same!

Ingredients:

  • 1/2 cup cacao butter
  • 1/3 cup + 1 tbsp cashew butter
  • 1 packet of Brain Buzz
  • 3 tbsp honey
  • 1 1/2 tsp matcha (only add for Matcha Chocolate)
  • Pinch of Himalayan pink salt  

Directions:

  1. Melt cacao butter very slowly over low simmering heat using a double boiler*. (NOTE: Don’t overheat the cacao butter or it will taste grainy and change the appearance of the final chocolate.)
  2. After removing the melted cacao butter from heat, add packet of Brain Buzz, matcha (if you’re making Matcha Chocolate), maple syrup, vanilla extract, and a pinch of salt to the mixing bowl. Whisk until well combined, and the texture is velvety smooth and glossy. (NOTE: Don’t over-blend or the chocolate will stiffen too much).
  3. Pour chocolate into molds using a spoon. Transfer to the fridge immediately to set. (We recommend covering the mold or placing it in an airtight container.) Let it set overnight or for at least 3-4 hours. You can also place it in the freezer for faster results.
  4. Once the chocolate has set, pop the chocolates out of the molds. Store chocolates in the fridge or freezer in an airtight container for up to 3 months. Enjoy!

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