Chocolate is associated with so many good things in life: Love, sensual pleasure, decadence… Intuitively we just know that chocolate makes us feel good. But did you know that cacao has it’s own psychoactive properties? Cacao contains a chemical called anandamide, also known as “the bliss molecule”, which binds to the cannabinoid receptors in the brain creating a sense of ease and happiness. In addition to being a mood booster, it’s also an energy booster, antioxidant, and a great source of magnesium. Researchers have also been conducting tests that suggest a component in cacao beans called theobromine may be more effective at preventing cavities and protecting against tooth decay than fluoride!
Psychedelic mushrooms have been used by indigenous cultures for hundreds if not thousands of years, most notably in combination with cacao by the Aztecs. Cacao was seen as a divine gift from the peaceful god Quetzalcoatl, the feathered serpent. For this reason cacao held a lot of religious significance, and was often consumed with psilocybin mushrooms during religious ceremony – a tradition still practiced by many throughout the region to this day.
Recently the art of microdosing psychedelics for a variety of benefits has gained popularity following the publication of The Psychedelic Explorer’s Guide by Dr. James Fadiman in 2011. Small doses of psilocybin and psilocin from psychedelic mushrooms (often known endearingly as “magic mushrooms”, “zoomers”, or simply “shrooms”) have been found to have benefits for a myriad of conditions, including (but not limited to):
The ideal microdose of psilocybin mushrooms DOES NOT PRODUCE ANY NOTICEABLE HALLUCINOGENIC EFFECTS! If you’re looking to get groovy, you’re going to want to double or even quadruple the amount of mushrooms you add to the recipe (or eat the whole pan of chocolates… your choice). I personally aim for about 0.2g of mushrooms per treat. For an awesome guide on finding your ideal microdose, please check out this guide by The Third Wave.
These awesome fudgy squares are no-bake, sugar-free, gluten-free, AND YES they’re vegan! They combine a mind-and-body all-star healing team of cannabis, psychedelic mushrooms, and cacao… along with some ginger to alleviate the tummy rumbles that many folks associate with shrooms.
To make them I used a cannabis-infused vegetable glycerin extraction, but if you don’t want to use glycerin, you can easily use infused coconut oil instead and substitute the glycerin for maple syrup, agave nectar, or xylitol (to keep it sugar-free and low-GI).
Mushroom Microdose Chocolate Fudge
- 3 1/2 cups Canned or cooked black beans (de-gassed)
- 3/4 cup Coconut oil
- 3/4 cup Raw cacao powder (high-quality, organic)
- 1/2 cup Medicated VG tincture (you can use maple syrup or xylitol here and medicate the coconut oil instead if you choose)
- 6 scoops Pure stevia extract
- 1 tsp Ground ginger
- 3.5 grams Psychedelic mushrooms (for a microdose of ~.2g per treat)
- 1/2 tsp Vanilla
- 1/8 tsp Salt
- 1 8″ x 8″ baking pan
- 1 Food processor or high-powered blender
- 1 Wax paper
- Line an 8″ x 8″ pan with wax paper.
- Put all ingredients in a food processor or high-powered blender and process until totally smooth. Adjust sweetener to taste at this point.
- Spread the mixture into the lined pan, pressing down firmly.
- Place in refrigerator for at least one hour or until firm.
- Slice into 2″ squares and serve.
- Store in the fridge (or freezer for longer storage). They defrost nicely on the counter or in the refrigerator. DO NOT MICROWAVE
You might not want to eat these too close to bedtime, because of the stimulating effect of the cacao. Sit back, take a bite, and open your heart and mind to the healing magic of mushrooms!
Disclaimer: The statements in this article have not been evaluated by the FDA and are not intended as medical advice. The Cannaisseur does not endorse, condone, or promote illegal activity of any kind.