Salted Chocolate & Tahini Reishi Cream

Some evenings call for a small bowl of something rich, a good spoon, and absolutely no elaborate baking project.

This chocolate-tahini cream comes together in minutes. Thick yogurt gives it a soft, tangy base; cocoa brings depth; and tahini adds a toasted sesame finish. A measured amount of Clinically Informed Reishi tincture folds into the mixture before the final scatter of chocolate and flaky salt.

Serve it in a little ceramic bowl or a coupe glass. Either way, it feels like more effort than it is.

Makes: 1 serving

Time: 5 minutes, plus an optional 15-minute chillF

eatured tincture: Clinically Informed Reishi

Ingredients

• ½ cup plain Greek yogurt or thick, unsweetened coconut yogurt

• 1 tablespoon unsweetened cocoa powder

• 2 teaspoons well-stirred tahini

• 1–2 teaspoons pure maple syrup, to taste

• ¼ teaspoon vanilla extract

• Clinically Informed Reishi tincture, measured according to the label directions

• 1 teaspoon chopped dark chocolate

• Small pinch of flaky sea salt

Method

1. Whisk the yogurt, cocoa, tahini, maple syrup, and vanilla in a small bowl until smooth.

2. Fold in the measured Reishi tincture.

3. Spoon into a serving dish. Enjoy immediately, or refrigerate for 15 minutes for a firmer texture.

4. Finish with chopped dark chocolate and a small pinch of flaky salt.

A little finishing touch

Add a few fresh raspberries for brightness, or toasted sesame seeds for a little crunch.

For the creamiest result, use thick yogurt and stir the tahini thoroughly before measuring.

Explore Clinically Informed Reishi Tincture.