This shilajit chocolate with reishi recipe is a unique blend of cacao and ancient medicine that I couldn’t possibly keep to myself. You can make these guilt-free treats in less than an hour using wholesome ingredients that are readily available at home and in grocery stores. Create a batch in the evening as part of your wind-down routine or on weekends when you’re not busy with other commitments.
Mixing sugar-free chocolate with shilajit and reishi blends traditional cooking and healing tricks from both the East and the West. You end up with a super tasty chocolate treat that’s also good for you. It helps fight off sugar cravings and is an awesome snack for anyone who’s busy, feeling stressed or anxious, struggling with low energy, or just looking for a quick pick-me-up.
Keep reading to find out how this yummy recipe can turn a regular chocolate treat into a healthy and tasty energy booster. Don’t forget to browse our collection of low-carb chocolate recipes for more homemade dessert inspirations.
Table of Contents (click to view)
Why Use Reishi and Shilajit?
Being on a keto diet for so many years has taught me many things, including grabbing every possible opportunity to maximize the nutritional value of our meals and snacks. Most of this chocolate recipe’s nutrients and health-enhancing properties are derived from natural adaptogens, reishi and shilajit.
For centuries, reishi mushroom has been used as a traditional Chinese medicine and is believed to promote immunity boosts and improve cognitive functioning. And according to nutritionist Dr. Josh Axe, shilajit, a sticky resin found in the Himalayan mountains, is an Ayurvedic remedy known for its purported antioxidant properties and supports overall energy levels, on top of helping improve stamina and sexual health.
As someone conscious of dietary choices, I’m constantly seeking holistic ways to maintain a healthy lifestyle. Small indulgences like these reishi and shilajit chocolate bites offer a delicious way to nourish both mind and body.
Why You’ll Love This Recipe
This recipe reflects a growing interest in functional foods (also called “nutraceuticals”) and natural remedies that go beyond vitamins and dietary supplements — and I’m here for it! Here are compelling reasons to include this dessert in your diet regimen:
- Short prep time: Quick 15-minute prep time that involves melting and mixing ingredients, and setting in a mold.
- Amazing flavors: The rich, bittersweet flavor from cacao and earthy, herbal undertones from reishi and shilajit make it the perfect healthy grab-and-go snack to counter fatigue and boost endurance throughout the day.
- Basic kitchen equipment: No need to use a blender or other fancy equipment; just a few simple kitchen tools like a double boiler, mixing bowl, whisk for melting ingredients, and molds for shaping.
- Easy-to-follow directions: Follow 5 simple steps, from melting and mixing ingredients to chilling in the fridge until set.
- Minimal cleanup: Using easy-to-wash tools makes preparing this recipe generally mess- and fuss-free.
How to Make Reishi and Shilajit Chocolate Bites
This reishi and shilajit chocolate recipe may sound complicated, but it’s actually simple to make! It requires just five key ingredients: coconut oil, cacao butter, cacao powder, reishi, and shilajit. With a unique blend of flavors and potential health benefits, this is going to become your new go-to snack.
Factoring in prep and chill times, this recipe is ready to enjoy in 45 minutes or less. Start by melting the cacao butter and coconut oil, then mix in the remaining ingredients and chill in the fridge until solid.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make these delicious sugar-free shilajit chocolate with reishi recipe.
Ingredients
This recipe started as a modification to my keto chocolate peanut butter cups. I poked around my pantry to see what else I could add. One thing led to another and here we are!
- Salt
- Coconut oil
- Shilajit resin
- Reishi crystals
- Peanut butter
- Vanilla extract: For a balance of sweetness while countering the bitterness of cacao.
- Cacao powder: Provides the characteristically rich, decadent flavor of the chocolates, and is naturally low in sugar. Must not be confused with cocoa powder.
- Cacao butter: Adds a rich, smooth texture that also helps the mixture hold its shape when chilled.
- Sweetener: I use sugar substitutes like powdered Monkfruit sweetener because it doesn’t leave a gritty texture. If not available, you can use your favorite keto-approved sweetener.
- Maca powder: This root-based powder has adaptogenic properties that help the body adapt to stress while promoting general wellness. The slightly nutty flavor adds depth to the overall taste of the chocolates.
My husband and I have been following a low-carb ketogenic diet for years, our taste buds are very sensitive to sweet tastes and need very litle sweetener to satisfy. Two of our ebooks are formulated around 100% whole-food sweeteners and desserts. Maca: The Andean Adaptogen and of course, The Ketogenic Edge Cookbook are both packed with healthy nutrient dense dessert ideas that nourish the body.
Step-By-Step Instructions
For this recipe, it only takes 15 minutes to prepare the mixture but needs an additional 30 minutes for the chocolate bites to firm up in the refrigerator.
- Mix wet and dry ingredients. Melt cacao butter and coconut oil in a double boiler. In a separate bowl, stir in cacao powder, reishi, shilajit, and other seasonings and powders. Mix thoroughly until well combined.
- Combine all ingredients. Mix wet and dry ingredients together well until smooth and evenly distributed.
- Transfer in molds to chill. Once thoroughly mixed, pour the chocolate mixture into chocolate molds or a glass dish, filling each about halfway. Chill in the fridge until the chocolate bites are firm.
Expert Tips
- Always taste and adjust. Taste frequently when preparing the chocolate mixture. Add sweeteners and flavorings gradually and stir well after each addition. Be cautious when experimenting — it’s easier to add more, than to remedy an overseasoned or over-sweetened recipe.
- Start right. Follow the recipe card closely for exact measurements of ingredients if they are new to you so you can achieve a baseline for the ideal texture and flavor.
- Heat gradually. Slowly melt oils over low heat to avoid scorching and preserve the mixture’s nutritional properties.
Storage Tips
Place chocolate bites in an airtight container to maintain their shape and avoid melting. For long-term storage, transfer the bites to the freezer.
If prepared and stored properly, these shilajit chocolate with reishi bites can last for two to three weeks. When ready to enjoy, simply take them from the fridge or thaw the desired amount of chocolate bites you want to eat. Allow them to come to room temperature until the creamy texture is restored.
What to Serve with Reishi and Shilajit Chocolate Bites
This low-carb chocolate treat can be a part of your morning meals as a natural energy booster, as an afternoon pick-me-up to combat midday fatigue, or as a late-night snack to reduce stress and help you relax. They’re best enjoyed with:
- A glass of red wine
- Freshly sliced fruits like strawberries
- Chamomile or peppermint tea
- A small bowl of coconut or raw milk yogurt
- Sweet and savory aged cheese
More Sugar-Free Chocolate Recipes to Try
- Sugar-Free Almond Chocolates
- Keto Peppermint Patties
- Sugar-Free Mint Chocolate
- Healthy Hot Chocolate
- Dairy-Free Maca Chocolate
- Double Chocolate Mint Chip Chia Pudding
I’d love to hear your feedback! If you make this sugar-free shilajit chocolate with reishi recipe, don’t hesitate to leave a review. I appreciate every 5-star rating and comment.
Reishi Shilajit Chocolate Bites
Ingredients
- 3 tablespoons cacao butter
- 3 tablespoons coconut oil
- 2 tablespoons peanut butter
- ½ cup cacao powder
- 2 ½ tablespoons Keto sugar substitute use code “primaledgehealth” for 20% off your order
- 2 tablespoons maca powder
- 1 teaspoon shilajit
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon reishi triterpene crystals
Instructions
- In a double boiler, melt the cacao butter and oil. Once they are almost completely melted, add the jungle peanut butter. Stir to combine.3 tablespoons cacao butter, 3 tablespoons coconut oil, 2 tablespoons peanut butter
- While the oils are warming, mix all the dry ingredients in a small bowl.1/2 cup cacao powder, 2 1/2 tablespoons Keto sugar substitute, 2 tablespoons maca powder, 1 teaspoon shilajit, 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, 1/4 teaspoon reishi triterpene crystals
- Pour the melted oils over the dry powders and mix together well.
- Transfer the chocolate mixture into chocolate molds or a small glass dish and place in the fridge to set.
- Enjoy once they are solid. Store in the fridge until they are all eaten.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.