Chocolate Immunity Freezer Fudge with Mushroom Blend


Recipe Creator: @peanut.head

2/3 cup cashew butter. Use sunflower seed butter for nut free

Pinch sea salt

2 tbsp maple syrup. Use powdered stevia or 3/4 scoop pure monk fruit for sugar free option.

2 tsp vanilla essence

1/3 cup coconut oil, melted

1/2 cup cacao powder

10 -15 pieces dark chocolate chunks 

1 tbsp BareOrganics Mushroom Immune Blend


1. Add all ingredients except the chocolate chunks to a blender. Blend till smooth and creamy

2. Transfer to a bread loaf tin lined with parchment paper. 

3. Evenly spread out mixture, scatter your chocolate chunks on top. Place in the freezer to set for 1 hour

4. Once set, remove from the loaf tin and cut 4×6 ways into 24 small pieces. 

5. Sprinkle on some extra sea salt and enjoy!