Directions

• Step 1 1. Melt 3 cups of cacao butter in a small saucepan over low heat until smooth.
• Step 2 2. Turn heat off, pour melted cacao butter into a bowl.
• Step 3 3. Whisk in 2 tsp cacao powder, 2 tbsp collagen and 2 tsp of reishi powder (if using).
• Step 4 4. Place bowl in refrigerator, and work on the pistachio filling.
• Step 5 5. In a food processor, process the pistachio nuts.
• Step 6 6. Add in honey and process together.
• Step 7 7. Using your hands, roll small balls out of the pistachio mixture onto a wax sheet or a plate. Pat down, to make small round disks & set aside.
• Step 8 8. Line 12 mini muffin tins with liners.
• Step 9 9. Remove chocolate mixture from fridge and pour 2 spoonfuls into each muffin tin. Freeze for 15 minutes.
• Step 10 10. Remove from freezer, add the pistachio disks into each muffing tin.
• Step 11 11. Top each tin with the remaining melted cacao butter mixture.
• Step 12 12. Freeze for 15 min or until solid.
• Step 13 13. Sprinkle with sea salt before serving.
• Step 14 Store in Fridge or Freezer.