Brainstorming for this week’s recipe, Hilary suggested making vegan ice cream. “With this warmer weather, it’s really got me craving ice cream, but I can’t handle dairy!” Hilary, like many of us, is either unable to handle dairy or simply choosing to avoid it altogether. Jumping on Hilary’s excellent suggestion, I immediately thought of combing a few of my (new) favourite things: 5-Mushroom Drinking Chocolate and dairy-free frozen treats! Yes! We have a winner! I love it when our brainstorming meetings give us such inspiration! A yummy, warm-weather treat that is chock-a-block full of goodness – yes!

There’s a whole host of therapeutic benefits of medicinal mushrooms, and mainstream science is supporting many of the claims that have been made for years. We particularly like the exceptional products from Harmonic Arts. They are a Canadian (yay) company, and their packaging is minimal (yay), and their products superb (double yay!). This particular blend includes Chaga, Cordyceps, Reishi, Turkey Tail, and Lion’s Mane together with raw Cacao. Cacao acts as a carrier of the medicinal properties of mushrooms, and the mushroom soften the stimulant effects of cacao. Not only do you benefit from the mushroom blend, but raw cacao and cacao nibs are an excellent source of magnesium – a mineral most of us need more of.

If we wish to have a calming, evening drink, we will mix with a steamed non-dairy milk. If we want a mid day pick-me-up, we will add a small shot of coffee to the mix – both are delicious!

Given my obsession with this mushroom blend, I thought it would be brilliant to make creamsicles using coconut milk! Hilary made another great suggestion by encouraging me to add cacao nibs. What a team!

This recipe was a little more fussy than it needed to be. I got all fancy and decided to do layers as I thought they were pretty. This meant multiple trips to the freezer so the base layer could harden before adding the next layer. You could skip this altogether and simply add everything together…they would taste just as good!

Vegan Coconut Milk Chocolate Mushroom Creamsicles

1 can full-fat organic coconut milk (I use Native Forest or Thai Kitchen)
3 tablespoon maple syrup
1 teaspoon vanilla
2 tablespoons 5 Mushroom Drinking Chocolate by Harmonic Arts
1 tablespoon cacao nibs *optional*

Whisk together coconut milk, maple syrup, pinch of salt and vanilla. Option 1: simply whisk mushroom blend until well combined and spoon into Popsicle-like molds. Add nibs if desired.

Fancy option 2: separate milk mixture into two bowls. Add chocolate blend to one of the bowls and whisk well to combine. Then spoon a small amount into each mold and freeze until firm. Once firm, add another layer in different colour. Repeat process until done. Option to add nibs as desired for fun crunch and visual interest.

Enjoy!