adoptogenic mushroom powders such as chaga, cordycepts, lion's mane, etc.
for the coconut caramel
1 cup full fat unsweetened Thai coconut milk
¾ cup coconut sugar
Instructions
to make the chocolate walnut spread
Preheat oven to 350° F (180° C). Spread the walnuts on a baking tray and toast for 10 minutes, tossing at half time. Taste a couple of the walnuts. If the skin has a bitter taste (which happens sometimes after roasting), place the walnuts on a dry, clean kitchen towel and rub them together with your hands inside the kitchen towel, until most of the skins come off.
Grind the walnuts in a food processor or a high speed blender, until they turn into a runny butter. Scrape the sides of the bowl if needed. Add the cacao powder, salt, and any other optional add-ins, if using, and process or blend to combine thoroughly.
In a bowl or a clean, dry jar, combine the chocolate walnut butter and 1 cup of the cooled coconut caramel, stirring until fully combined. Add the cacao nibs and mix them in, if using. Enjoy right away or keep refrigerated for about 2 weeks.
to make the coconut caramel
Combine the coconut milk and coconut sugar in a small saucepan and bring to a boil. Establish a strong simmer and cook for 20-25 minutes, stirring often, until the mixture thickens. Let the caramel cool completely and keep refrigerated. The caramel will thicken further after cooling.
Recipe by Golubka Kitchen at https://golubkakitchen.com/?p=10651