PROJECT MUSHROOM - Page 78



REISHI KETO CUPS
INGREDIENTS
200g sugar free chocolate drops
1 cup desiccated coconut
1 cup raspberries
2 tbsps. coconut oil melted
2 tspns reishi extract
METHOD
Melt the chocolate.
In the meantime process together the cup of coconut,
the raspberries and the coconut oil and reishi.
Half fill silicon mini tart cups with melted chocolate. Add
a teaspoon of coconut mix into the chocolate and then
top with the rest of the chocolate and decorate with
nuts and petals
Refrigerate until solid to touch
MISTY DAY PLANT POTIONS





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