Cacao Adaptogen Blend
A blend of 100% cacao paste made from Hacienda Victoria (Ecuador) beans, high quality mushroom and Ashwagandha extracts. Each handcrafted nug provides 19g of the finest ceremonial grade cacao, and 200 mg each of Lion’s mane extract, Chaga extract, Reishi extract, Cordyceps extract, and Ashwagandha extract. With a large dose of real ceremonial cacao, there is no other blend quite like our Cacao Adaptogen Blend.
Our blend is small batch - handcrafted. There is no mixing of individual powder extracts on an industrial scale. The ingredients are blended during the cacao crafting process, so the active compounds are ‘locked in’ to the cacao liquor. This makes for a very different kind of product. Other cacao mushroom/adaptogen blends use highly processed cacao powder (which isn’t the same as cacao liquor) - the manufacturers of such powders don’t make this cacao themselves either. The fine powder they use is relatively devoid of the active compounds associated with cacao liquor. It retains little to none of the beneficial fatty acids. They then just add the powder extracts, and other powder ingredients to an industrial mixer, and mix. The problem here, is there can’t be consistency. There isn't any guarantee each of the ingredients is present in the stated dose, in every serving. Extracts with heavier molecular weight will be found in greater quantities at the bottom of the bag. With our blend, the extracts are locked into the cacao liquor, so each serving gives you the stated doses of each extract.
10 Cacao adaptogen nugs
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!
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