Chocolate Raspberry Bars with Cordyceps

These bars give you the chocolate you crave, along with adaptogenic nutrients that support your energy and mood on a cellular level.

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  • ½ cup raw almonds

    1 cup raw walnuts

    ½ tsp instant coffee, optional

    ¼ cup chopped dark chocolate (at least 70%)

    3 tbsp unsweetened cacao powder

    2 tsp cordyceps mushroom powder

    1¼ tsp pure vanilla extract, divided

    ¼ tsp + pinch sea salt

    1 cup packed pitted dates (NOTE: If dates are hard, dissolve instant coffee in ¾ cup hot water; add dates and soak for 30 minutes. Drain and pat dry.)

    5 tbsp freeze-dried raspberries, divided

    ½ oz cacao butter, chopped

    1/8 tsp coconut oil

    2 tbsp coconut butter

    1 tsp pure maple syrup


1. Line an 8-inch square baking pan with parchment paper. To a food processor, add almonds, walnuts, instant coffee (if using), dark chocolate, cacao powder, cordyceps, 1 tsp vanilla and ¼ tsp salt. Pulse until well chopped (don’t over- process). Add dates and process until mixture is completely blended and starts to come together. Transfer chocolate-date mixture to bowl. Knead 3 tbsp raspberries into mixture (this will break them up).

2. Press mixture into baking pan. Place a sheet of parchment paper over top and use the bottom of a glass to flatten dough evenly. Remove parchment paper. Crush remaining 2 tbsp raspberries in your hands and scatter over top. Use parchment paper or your hands to press them in. Cover and refrigerate for at least 1 hour.

3. Prepare icing: To a heat-proof bowl set over a pan of simmering water, add cacao butter, coconut oil and pinch salt. Let stand, stirring occasionally, until melted and smooth, 1 to 2 minutes. Whisk in coconut butter, maple syrup and ¼ tsp vanilla extract until smooth. Remove cover from bars; use bottom sheet of parchment to remove from pan. Cut into 12 bars. Using a fork or a piping bag, drizzle icing onto bars in a decorative pattern.

Nutrition Information

  • Serving Size 1 bar
  • Calories 195
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 4 g
  • Sodium Content 52 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 6 g