mushroom chocolate bar recipe : How to Make Magic Mushroom Chocolates

Mushroom Chocolate Bar

You can spruce up shroom chocolates in many ways, as long as powdered psychedelic mushrooms are the base. Combine it with chocolate that can melt (chips, bars, melting chocolate disks). Anything beyond these two ingredients can be added for preference. In addition, if you like coconut or raisins, just add a handful. However, be advised that any desired flavorings should be oil-based and heated separately. Adding a cool substance to your hot chocolate will make it clumpy, and difficult to impossible to work with.

The complexity of this recipe is strictly in the hands of the “chef.” Below, you will find one very simple mushroom chocolate recipe that is a sure crowd-pleaser, which you can easily adjust to preference.

The recipe will make 28 chocolates about the size of a Reese’s Peanut Butter Cup, with 1 gram of mushrooms per chocolate.

Mushroom Chocolate Bar Ingredients

  1. One 12 ounce bag of chocolate chips, or 12 ounces of your favorite meltable chocolate
  2. One ounce of entheogenic mushrooms (dried)
  3. 4 tbsp crushed honey-roasted cashews
  4. 2 tbsp shredded coconut
  5. 2 tbsp crushed toffee

Steps to follow


Grind the dried magic mushrooms by putting them in a coffee grinder. Keep grinding until you have a light, fluffy powder.


Melt the chocolate by placing it inside of a container inside of a pot with water in it. For example, you can use a pyrex measuring cup inside of a saucepan with an inch or two of water in it. Make sure you have a wire rack or other spacer under the measuring cup to keep it off the bottom of the saucepan. This makes measuring the melted chocolate very easy.


Mix the dried magic mushrooms into the chocolate by adding a bit of powder at a time and stirring until it is completely mixed.


Pour the chocolate into molds. If the chocolate is too thick to pour, spoon the chocolate into the molds and smooth out the tops.


Cool the magic mushroom chocolates by leaving them on the counter at room temperature. If you cool the chocolates by putting them in the fridge, you might get chocolate bloom which is the sugar coming to the surface of the chocolates. Although it may look unsightly, it is still perfectly safe to eat.


Although every person has their preferred amount of mushrooms they like to eat, use less when consuming mushrooms in chocolate. Because the mushrooms are ground to a fine powder (increasing the surface area), they are more readily absorbed.

If you normally eat 3 grams of dried shrooms, put 2 grams into each chocolate.


Mushroom chocolates have a delicious nutty flavor. In fact, if you didn’t know any better, you might think you are eating chocolate with finely ground nuts.


The hardest part about making mushroom chocolates is managing the consistency. With the mushroom powder being so dry, the chocolate can get very thick and hard to stir and pour. However, you can try adding lecithin because it increases the viscosity of the chocolate. Otherwise, just be patient and work the chocolate the best you can. A small rubber spatula makes the process easier. Even if your chocolates look a bit rough, they will still taste great.

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