Serves 12
Approx 1 g Lion’s Mane and ½ g Tremella per serving
Ingredients:
- 200g butter
- 250g dark chocolate
- 3 tablespoons whole flaxseeds*
- 10-11 metric tablespoons water 150 – 165 mL or 5 to 5 ½ ounces
- ½ cup sucanat or any type of natural unprocessed sugar
- 200g almond meal
- 2 metric teaspoons baking powder
- 2 metric teaspoons RM Tremella or 6 grams
- 6 teaspoons RM Lions Mane powder or 12 grams
*Don’t use pre-ground flaxseed as they go rancid and rancid oils are very unhealthy to consume.
Instructions:
- Line a 26 cm or 10-inch spring-form pan with baking paper and set aside.
- Grind the flaxseeds in a spice grinder and mix in the tremella in a separate small bowl.
- Add the water to the flaxseed/tremella and mix to a smooth consistency. Let sit.
- Melt butter and chocolate in a small saucepan on the stovetop over gentle heat. Be careful not to let it boil!
- Add sugar to the melted butter/chocolate mix. Let sit.
- In a medium-large sized bowl add almond meal, lion’s mane, and baking powder and blend.
- Then pour the melted chocolate mix into the bowl with the almond meal and mix thoroughly. Use a spatula to get all the chocolate from the saucepan.
- Now add the flax seed and Tremella to the bowl. Check the consistency first and add a little more water if required. The consistency should be free-flowing and easy to pour without being wet. Use a spatula to get all the flaxseed mix from the bowl.
- Pour the mix into the baking pan. Spread evenly.
- Bake at 150c for around 45 minutes.
- Allow to cool in the baking pan.
- It’s best eaten after refrigeration.
