Cacao Adaptogen Blend
Cacao and adaptogens, structured differently. Not just blended.
Extracts incorporated during cacao production for consistent composition.
Ceremonial cacao with mushroom and ashwagandha extracts, formed into solid cacao nugs using cacao liquor rather than powder.
10 Cacao Nugs (solid cacao blocks)
- 19g ceremonial cacao per nug
- 200mg Lion’s Mane extract
- 200mg Chaga extract
- 200mg Reishi extract
- 200mg Cordyceps extract
- 200mg Ashwagandha extract
- Made using cacao paste, not cocoa powder
- Small batch, handcrafted production
Overview
This product combines ceremonial-grade cacao with carefully selected mushroom and adaptogen extracts.
The cacao is sourced from Hacienda Victoria in Ecuador and processed into cacao liquor before the extracts are incorporated during production.
This is not a powder blend.
- Ingredients are integrated into the cacao liquor itself
- No post-production mixing of separate powders
- Each nug provides a consistent composition
- Built around cacao structure, not convenience processing
Why This Blend
Most cacao adaptogen blends are made using cocoa powder and added extracts.
This is different.
- Uses cacao liquor rather than processed cocoa powder
- Extracts are incorporated during production, not mixed afterwards
- Pre-portioned cacao nugs for consistent serving size
- Even distribution of extracts within each nug
Powder blends can separate over time depending on particle weight. This approach avoids that.
If you prefer cacao in its pure form, see our Ceremonial Grade Cacao.
Key Characteristics
- Ceremonial-grade cacao (Arriba Nacional, Ecuador)
- Standardised mushroom extracts
- Ashwagandha extract
- Naturally occurring cacao compounds including polyphenols and theobromine
- Fat-containing cacao matrix
Potential Use
This product is typically used as part of a structured daily routine.
It is commonly associated with:
- Supporting energy and focus
- Use within performance-focused routines
- Supporting a balanced response to daily demands
- Use as part of both daytime and evening routines
- General wellbeing and balance
- A non-coffee alternative
Composition / Structure
This product combines two key components:
Cacao matrix:
- Cacao liquor containing naturally occurring fats
- Polyphenols, flavanols and theobromine
Adaptogen blend:
- Lion’s Mane extract
- Chaga extract
- Reishi extract
- Cordyceps extract
- Ashwagandha extract
The extracts are incorporated into the cacao liquor during production rather than added as separate powders.
This supports consistency across each serving.
Processing / Production
- Small batch production
- Handcrafted cacao nugs
- Extracts blended during cacao processing
- No industrial powder mixing
- No alkalised cacao or cocoa powder
Quality & Sourcing
- Cacao sourced from Hacienda Victoria, Ecuador
- Ceremonial-grade cacao liquor
- High-quality mushroom and adaptogen extracts
- Produced in small batches with a focus on consistency
How It Compares
Compared to typical cacao mushroom blends:
- Uses cacao liquor instead of cocoa powder
- No post-production mixing of separate powders
- Ingredients are combined during cacao production
- Provides consistent extract distribution per serving
- Retains cacao’s natural fat content and structure
Many blends rely on industrial mixing of powders, which may lead to uneven distribution.
100% Cacao paste, Organic Chaga (Inonotus obliquus) Extract (standardised 30% polysaccharides) 200mg, Organic Reishi (Ganoderma lucidum) Extract (Fruiting body 30:1) 200mg, Organic Lion’s Mane (Hericium erinaceus) Extract (Fruiting body 20:1) 200mg, Organic Cordyceps Extract (Militaris 30:1) 200mg, Ashwagandha Root Extract (standardised 7% withanolides) 200mg.
*Prepared in a facility that also handles gluten containing cereals, eggs, soy, peanuts, nuts, milk, sesame, rapeseed, and mushrooms.
Take one cacao adaptogen nug and dissolve in 250 ml of hot water, or milk of choice. Sweeten with raw honey, if desired.
*Please note: The liquid you use should be hot enough to allow the nug to dissolve slowly - you'll need to keep stirring. Our advice is to add the nug to a pan with cold milk and heat until dissolved. Add some honey to the pan during the heating process. The compounds won't be denatured as long as you don't overheat, or heat for an extended period.
Alternatively, you can add a small amount of boiling water from the kettle to a cup. Then add the nug. Allow to soften, and stir while you heat some milk in a pan. At this point, you can also stir in the honey (if desired). Once the milk is heated sufficiently (but not boiled), add enough to just cover the nug and continue to stir. Add the rest of the milk and stir until dissolved.
The nug is made from 100% cacao paste, and so isn't going to dissolve in the same way as a highly processed cocoa. It's important to understand - there is a big difference in quality between 100% cacao paste and cocoa powder!
