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Author: Briana McCafferty

If you missed out on our Limited Edition Mushroom Chocolate (or are already out of the bars you ordered), today we have something special for you... we're actually showing you how to make your own version of our coveted Mushroom Chocolate, featuring the goodness of the 10 Mushroom Blend.

The recipe below is the perfect jumping off point to start experimenting – add different toppings, pour it into molds, or even mix and match different mushrooms to discover the best blend for you. It may look complicated, but this recipe whips up in about 15-20 minutes, then you just need to let it cool (waiting is always the hardest part, though, isn't it?). Happy 'shrooming!

Mushroom Chocolate


1/2 cup organic raw cacao butter (if you have a large chunk, grate it for a more accurate measurement)

1/2 cup organic cold-pressed virgin coconut oil

3/4 cup organic cacao or cocoa powder

1/2 cup coconut palm sugar

1 full packet 10 Mushroom Blend

1/4 tsp Himalayan pink salt + more to taste

Seeds from 1 vanilla bean (or 1 tsp vanilla extract)

Baking sheet

Parchment paper

Optional toppings: Hemp seeds, cacao nibs, unsweetened dried coconut, paleo granola, nuts, or seeds


1. Place the cacao butter and coconut oil in a double boiler and heat over medium until melted, stirring occasionally.

2. While the cacao butter/coconut oil is melting, combine cacao powder, 10 Mushroom Blend, coconut sugar, and Himalayan pink salt in a bowl and mix.

3. When the cacao butter and coconut oil have melted, remove from the heat and stir to combine. Add the dry ingredients to the butter/oil mixture and stir well until all clumps are gone and sugar is dissolved. Stir in the vanilla. Allow to cool for 5 minutes.

4. Be sure to taste the chocolate before moving on to the next step to ensure you've reached the desired sweetness. Add more coconut sugar if desired (or salt).

5. Line the baking sheet with parchment paper. On an even surface, pour about 1/2 the chocolate mixture into the center of the baking sheet onto the parchment and allow to spread naturally. Pop the baking sheet into your freezer until chocolate is hardened, about 15 minutes.

6. Remove baking sheet from the freezer and pour the remaining chocolate on top of the frozen chocolate. This ensures you'll get a nice, thick bar. Add any desired toppings before placing back in the freezer to harden.

7. Once the chocolate has completely hardened, remove from the freezer and use a sharp knife to carefully chop into pieces. Store in a cool place, away from direct light (a jar in the fridge is recommended).



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The statements made on this website have not been evaluated by the FDA (U.S. Food & Drug Administration). The products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. The information provided by this website or this company is not a substitute for a face-to-face consultation with your physician, and should not be construed as individual medical advice..

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