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Change The Mood Chocolate Pots Recipe


3 pots


  • 150g plant-based chocolate, finely chopped
  • 1tbsp olive oil
  • 1tbsp mood-balancing mushroom powder of your choice
  • 150ml plant-based milk
  • ¼tsp salt
  • maple syrup, to taste (optional)
  • coconut yoghurt, to serve

For the candied cacao nibs

  • 150g cacao nibs, roasted
  • 2tbsp maple syrup
  • large pinch of salt

For the cherry compote

  • 200g fresh or frozen cherries
  • 1tbsp maple syrup


Preheat the oven to 170°C/Gas 3.

Place the chocolate in a heatproof bowl with the olive oil and your chosen mushroom powder.

Heat the milk in a saucepan and bring it to the boil, then pour the milk over the chocolate and stir until very well combined. The mixture will become progressively smoother as you continue to stir.

Add salt and taste; depending on your chocolate, you may like to add a teaspoon of maple syrup for sweetness.

Pour the ganache into small glasses or ramekins and leave to set in the fridge for at least 3 hours.

To make the candied cacao nibs, combine roasted cacao nibs, maple syrup and salt in a small mixing bowl and spread the mixture out on a baking tray. Bake for 30 minutes until they are roasted and crispy. Once they are ready, cool them and keep them in an airtight container for up to 1 month.

Next, make the cherry compote. If you are using fresh cherries, halve and deseed each one. Place the cherries and maple syrup in a small saucepan over a medium heat and simmer for 10 minutes until they are soft and gooey. Set them aside as you bring everything else together.

Once the ganache is set and cacao nibs are cool, top the ganache with the cherry compote, a spoonful of coconut yoghurt and the candied cacao nibs and enjoy.

Recipe courtesy of Mind Food: Plant-based recipes for positive mental health by Lauren Lovatt, published by Leaping Hare, images Sara Kiyo Popowa


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