1. This highlights the sweet, delicious pine-y flavour of pine pollen. Pine pollen is almost always masked by more overpowering flavours (like cacao) when used in recipes, which is one of the great things about pine pollen: its mild taste makes it a very versatile ingredient. You can easily sneak a medicinal dose of into almost any recipe without really changing the flavour! The downside of this, of course, is that the subtle (epic) flavour often gets hidden.

This recipe separates the pine pollen from the powerful flavours of cacao, and so the dose of pine pollen goes only into the “white chocolate” part of the swirl- which really allows the pine pollen flavour to shine.

Although they are in mushroom form, these aren’t “magic” in a psychedelic sense, but still totally magic in their own right and contain a transformational dose of pine pollen!

Pine Pollen Swirled Mushroom Chocolates Recipe

Ingredients

• 1/2 cup organic cacao butter
• 1/3 cup organic coconut butter
• 1/4 cup organic virgin coconut oil
• 1/2 a cup of organic raw cacao powder
• 1/3 cup grass-fed collagen powder
• 2-3 tablespoons of your preferred pine pollen powder (we used the Ponderosa Pine)
• optional: 1-2 tablespoons of your preferred sweetener (raw honey, maple syrup, or coconut sugar)
• pinch of sea salt

Instructions

1. In a double broiler, melt down the cacao butter, coconut butter, coconut oil, sea salt and optional sweetener (stir to speed up the process).

2. Remove from heat once melted, and divide into two separate bowls.

3. In bowl A: add your pine pollen powder

4. In bowl B: add your cacao powder, and collagen powder.

Tip:let the chocolate cool a little bit at this stage, if you use it still hot it will be harder to work with.

5. In your mushroom moulds, dot the yellow pine pollen chocolate using a toothpick. This first layer is your “pattern”- switch it up and get creative (which will probably happen naturally because it’s difficult to be precise….). If you don’t have any mushroom shapes, you can use any chocolate moulds! Just layer them according to what shapes you have.

As you can see, the concept works

just as well with any chocolate mould shape!

6. Place this initial layer in the freezer for 2 minutes to let it set.

7. Remove the trays from the freezer and add your second layer of chocolate (the cacao version this time). Leave a little space to add another layer of the pine pollen chocolate.

8. Freeze for 5 minutes, and then remove from the freezer and add another layer of pine pollen chocolate.

9. Place in the freezer to set for 15 minutes, and store in the freezer until consumed! (They can stay in there indefinitely with no problem.)

Enjoy!