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Raw Reshi Chocolate Brownies are a healthy recipe featuring superfood adaptogens! They are a raw no-bake treat that can be made in minutes.


12 servings

Total time

20 minutes




  • 1 cup unsweetened coconut flakes
  • 1 cup walnuts
  • 2 cups packed pitted dates
  • ¼ cup raw cacao powder
  • ¼ cup nut butter of choice ((almond, tahini, sunflower seed butter, etc.))
  • 2 teaspoons Reishi mushroom powder
  • 2 teaspoons real vanilla extract
  • ¼ teaspoon salt
  • ½ cup mashed avocado
  • ¼ cup coconut cream
  • ¼ cup nut butter of choice ((almond, tahini, sunflower seed butter, etc.))
  • ¼ cup maple syrup
  • ¼ cup raw cacao powder
  • 2 tablespoons coconut butter ((or more nut butter))
  • 1 teaspoon vanilla extract


  1. Lightly grease a muffin tin. To make removing the brownies easier, cut strips of parchment paper and lay them in the muffin cups. This creates little tabs that you can lift up on and makes removing the brownies easier.
  2. Add the coconut flakes and walnuts into a food processor fitted with an S blade. Process until broken down and the mixture resembles course sand. Add in remaining ingredients and process until well combined, scraping down the sides as needed. The dates should be broken down and the mixture should hold together when pressed.
  3. Press the brownie mixture into the muffin cups. Place in the fridge to set.
  4. Add all the frosting ingredients into a blender and blend until silky smooth. Pour into a bowl and place in the fridge to firm up, about 2-4 hours.
  5. Remove the brownies from the muffin tins and top with the frosting. Sprinkle on some cacao nibs and flaked coconut if desired. Serve. Store any leftover brownies in the fridge.
  6. View the recipe instructions at Catching Seeds

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