Cacao for Ritual
2 tbsp Cacao Lab Ceremonial Grade Cacao, roughly chopped
4oz filtered water
2 tsp maple syrup (or more… sweeten to taste)
Add roughly chopped Cacao and maple syrup to a high speed blender or a vessel to use a hand-frother. Heat water to hot, not boiling. Add water to Cacao mixture and blend until smooth. Pour into a cup and enjoy.
Rebirth Cacao Drink
Ingredients | Fresh Ginger, Chipotle, Orange Zest, Mugwort Tea, Ceremonial Cacao, Agave
Preparation | Combine 1/2 cup ceremonial Cacao with dry ingredients, a dash of agave, and about 8 oz. of mugwort tea. Blend until smooth.
Peppermint Hot Cacao
3 tbsp Cacao Lab Ceremonial Grade Cacao, roughly chopped
6oz filtered water
1 organic peppermint tea bag
A splash of non-dairy milk
Maple syrup (to taste)
Add roughly chopped Cacao and remaining ingredients to a high speed blender or a vessel to use a hand-frother. Heat water to hot, not boiling. Add water to Cacao mixture and blend until smooth. Pour into a cup and enjoy.
Creamy Cacao with Vanilla, Rose, and Maca
3 tbsp Cacao Lab Ceremonial Grade Cacao, roughly chopped
6oz filtered water
1 tsp pure vanilla extract
1 tsp mucuna pruriens
½ tsp ground rose
½ tsp ground maca
A splash non-dairy milk
Add roughly chopped Cacao and remaining ingredients to a high speed blender or a vessel to use a hand-frother. Heat water to hot, not boiling. Add water to Cacao mixture and blend until smooth. Pour into a cup and enjoy.
Earthy Mushroom Cacao
3 tbsp Cacao Lab Ceremonial Grade Cacao, roughly chopped
6oz filtered water
½ tsp ground reishi
½ tsp ground lionsmane
½ tsp ground cordyceps
½ tsp ground turkey tail
½ tsp cinnamon
½ tsp pure vanilla extract
Maple sweetener to taste
Add roughly chopped Cacao and remaining ingredients to a high speed blender or a vessel to use a hand-frother. Heat water to hot, not boiling. Add water to Cacao mixture and blend until smooth. Pour into a cup and enjoy.
Cacao Treats
by Romany Rose of Medicinal Desserts
Cacao Mousse
Makes 1-2 servings
Ingredients:
4 tbsp ceremonial cacao, chopped
100ml hot water
1-2 tsp maple syrup, adjust to your preferred sweetness
Pinch of Himalayan pink salt
Dash of vanilla extract
Splash of plant based milk
Mix all ingredients in a blender or with a milk frother until velvety smooth. It will yield around 200ml of thick cacao. Pour into a small jar and leave in the fridge overnight. The next day it will be a luscious mousse ready to enjoy with a spoon or be topped with berries for a healthful treat!
Optional: If you want your mousse to be a little firmer and hold up for longer, I recommend adding 1 tbsp melted coconut oil when you add the hot water before mixing. This will help it firm up in the fridge overnight.
Medicinal Fudge
Makes 16-24 pieces
Ingredients:
½ cup nut butter (I used sunflower seed butter, but almond, tahini, peanut or a mix of all will also work!)
½ cup ceremonial cacao, chopped
¼ cup maple syrup
1 tsp vanilla extract
½ tsp pink salt
1 heaped tbsp ashwagandha powder
In a double boiler, melt ceremonial cacao. Once melted, remove from heat and add all remaining ingredients. Stir to combine.
Pour into a square tin or container, approximately 6x6 inches, lined with parchment paper. Pop in the freezer for 30 minutes, then remove and slice into 1” cubes. Keep frozen or in the fridge in a sealed container.
Cacao Pancakes
Makes 6 pancakes
Ingredients:
1.5 cups organic rolled oats
1 ripe banana
1 cup water
¼ cup ceremonial cacao, chopped
Pinch of cinnamon
Dash of vanilla
Melt chopped ceremonial cacao in a double boiler (you can use a small pot with 1 inch water and a large heat-proof mixing bowl that sits on top, above the water level). In a high speed blender, grind rolled oats into a flour, then add banana, cinnamon, vanilla, water and melted cacao. Blend until just combined.
Heat a good non-stick pan to medium heat, then pour batter to make palm-sized pancakes. No oil is needed when you’re using non-stick and I find they actually look smoother and more evenly colored without it.
Turn the heat down to low-medium. Flip each pancake when bubbles form evenly on the top and a darker ring appears around the outside edge. Set aside cooked ones on a plate and either cover with a saucepan lid or keep them warm in the oven, while you cook the rest of the batter.
Over time the batter will thicken as the oats soak up the liquid, so just add a splash of water and re-blend before pouring the next batch to cook.
Top with whatever takes your fancy! I really like sliced banana, berries, coconut yogurt, cacao nibs, and maple syrup. Serve and enjoy immediately.