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Chocolate Reishi Gheenache

March 26 2021 – Sophie Ward

Chocolate Reishi Gheenache

Chocolate Reishi Gheenache

This decadent and medicinal chocolate "gheenache" can be eaten with a spoon, used to frost cupcakes, cakes, or spread on toast as a healthier version of Nutella. We always top our Birth Day Cake with this gheenache for an incredible and nourishing treat. 



2 cups ghee

1 cup cacao 

½ cup maple syrup (or to taste) 

1 tbsp reishi powder (optional) 

1 tbsp cordyceps powder (optional)

1 tbsp shatavari powder (optional) 

1 tsp cinnamon powder (optional) 

½ tsp vanilla powder or 1 tsp vanilla extract (optional) 



Gently melt the ghee until it is a golden liquid. Then sift in the remaining powders (if using) as well as the maple syrup and vanilla extract before mixing well. If there are lumps, you can blend with a stick blender until smooth. Pour into a 16 oz mason jar and refrigerate until set. To use as a frosting, let gheenache come to room temperature after it is set for a spreadable consistency, and let your cake or cupcakes cool before frosting. 



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