Functional Chocolate with Maca, Lion’s Mane, Goji & Cacao Nibs
This homemade functional chocolate is inspired by the idea of turning a simple chocolate treat into something a little more nourishing and interesting.
Rich, bittersweet cacao forms the base, while maca and lion’s mane bring earthy depth, and chopped goji berries add little bursts of fruity sweetness.
Cacao nibs give each bite a lovely roasted crunch, balancing the smooth, melt-in-your-mouth texture of the chocolate.
A touch of Himalayan salt brings everything into focus, while cacao butter and coconut oil create a beautifully silky finish.
With naturally occurring plant compounds, minerals, and antioxidants from cacao, plus the nutrient-rich additions, this is a satisfying treat that feels special without being fussy.
It’s wonderful for an afternoon pick-me-up, alongside coffee, or broken into pieces for an after-dinner bite. Make a batch, let it set, and enjoy the pleasure of homemade chocolate with a wholesome twist.
Nutrition
per serving (≈79g)Instructions
25 stepsTo Prepare the Ingredients
Gather your required ingredients.
Finely chop the cacao nibs and goji berries.
Make sure the maca powder, lion’s mane powder, cacao powder, coconut sugar, and salt are very fine and free from lumps.
Prepare the chocolate molds before starting.
To Temper the Cacao Butter
Cut the cacao butter into small pieces.
Prepare a double boiler with a heatproof glass bowl placed over gently simmering water.
Add the cacao butter and melt slowly until it reaches 45°C/110°F.
Remove the bowl from the heat.
Place the same bowl over another bowl filled with cold water and ice.
Stir gently and cool the cacao butter to 27°C/80°F.
Return the bowl briefly to the double boiler.
Reheat to 29°C/84°F, then remove immediately from the heat.
To Make the Chocolate
Add the coconut sugar to the tempered cacao butter and mix gently.
Add the cacao powder and Himalayan salt.
Mix slowly with a small whisk or silicone spatula until smooth.
Add the additional 15 g coconut sugar.
Add the maca powder and lion’s mane powder and mix until evenly incorporated.
Add the melted coconut oil and stir gently.
Mix only until evenly distributed, avoiding excessive whisking or aeration.
To Mold and Set
Divide the chocolate between 2 large chocolate bar molds or 8 smaller molds.
Tap the molds gently on the work surface to remove trapped air and distribute the inclusions evenly.
Leave to set at cool room temperature for approximately 20–30 minutes.
Sprinkle some bars with cacao nibs and others with goji berries while the chocolate is still soft.
If the room is very warm, allow the chocolate to begin setting at room temperature, then transfer briefly to the refrigerator if needed.
Once completely firm, carefully remove the bars from the molds.
Recipe Notes
Texture & Technical Notes:
- This variation will be softer than the Base Dark Chocolate because coconut oil lowers the melting point of the finished chocolate and reduces some of the classic snap.
- Maca and lion’s mane powders also thicken the chocolate mixture, so it may feel less fluid than the original base.
- Chop the goji berries and cacao nibs relatively finely so they distribute evenly and do not interfere with molding.
- Use finely powdered coconut sugar whenever possible. Coarse coconut sugar will not fully dissolve in cacao butter and can create a grainier texture.
- After tempering, mix gently and work efficiently. Avoid incorporating air, which can make the surface less glossy.
Storage:
- Store the chocolate bars in an airtight container in a cool, dry place.
- Because this recipe contains coconut oil, it will soften more quickly at warm room temperature than the Base Dark Chocolate.
- During warmer months, refrigerate the bars and let them sit at room temperature for 5–10 minutes before serving.
- Best consumed within 2–3 weeks.
