Celebrate the month of love with this reishi-infused Red Velvet Brownie recipe. Each brownie delivers a delicious balance of cacao’s heart-opening benefits and reishi’s calming adaptogenic properties—perfect for a mindful treat with loved ones!
Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.
What You'll Need
1 Cup Unsweetened Almond Milk (or milk of choice)
1/3 Cup Pure Maple Syrup
1/4 Cup Melted Coconut Oil (or avocado oil for a neutral flavor)
1 TSP Vanilla Extract
1 Cup Oat Flour
1/2 Cup Almond Flour (or more oat flour)
1/4 Cup Cacao Powder
1 1/8 TSP Harmonic Arts Reishi Mushroom Powder
1 TSP Baking Powder
1/2 TSP Baking Soda
1/4 TSP Salt
Optional Natural Red Tint
1/4 Cup Beetroot Powder (or 1/4 cup pureed cooked beets for color and moisture)
Optional Add-Ins
1/4 Cup Dairy-Free Chocolate Chips
1/4 Cup Chopped Walnuts
How to Make Your Red Velvet Brownies with Reishi
- Preheat your oven to 350°F (175°C) and line an 8x8-inch square pan with parchment paper.
- In a small bowl, mix almond milk with apple cider vinegar and let it sit for 5 minutes to create "buttermilk."
- In a large bowl, whisk together oat flour, cacao powder, Reishi powder, baking powder, baking soda, and salt.
- Stir the maple syrup, melted coconut oil, vanilla extract, and beetroot powder into the "buttermilk." Gradually mix the wet ingredients into the dry until just combined. The batter should be thick and slightly sticky.
- Gently fold in chocolate chips or walnuts if desired.
- Spread the batter evenly into the prepared pan. Bake for 22-28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing into 9 squares. For extra doughy texture, chill in the fridge for 30 minutes before serving.
