Magic Mushroom Hot ChocolateWith Autumn in full swing, the days are getting shorter, the hot water bottle has started to make an appearance (at least it has here in Nottingham), and all you want to do is snuggle up on the sofa with a mug of hot chocolate and watch ‘just one more episode’ on Netflix… Sound familiar?

Unlike your traditional branded hot chocolate, which is loaded with sugars and heavily processed ingredients, I’ve created this Brain-Boosting Hot Chocolate with Magic Mushrooms – no, not the kind that give you a psychedelic experience! I used Indigo Herbs’ Super Mushroom Nutri-Complex, which is a blend of medicinal mushrooms with some incredible health benefits (more on that below).

This deliciously nourishing drink is both restorative and invigorating, as it’s loaded with superfoods such as raw cacao which boasts minerals and antioxidants. The almond butter enhances the velvety smooth texture, while the ratio of coconut milk to almond milk makes this even more indulgent.

The slightly earthy taste of the mushrooms is balanced out by warming spices like cinnamon, ginger, and a tiny pinch of cayenne, adding so much depth to the flavours. There’s really no need for any refined sugar or artificial sweeteners – it’s low on the glycemic index, sweetened with just a spoonful of date syrup which adds some caramel undertones.

Magic Mushroom Hot Chocolate

Now on to the ‘shrooms… Certain mushrooms are known as adaptogens, meaning they help the body adapt to stress, fight inflammation, boost the immune system, counteract fatigue, regulate hormones, and basically bring it all back into balance! There are several different kinds of medicinal mushrooms and each one offers a huge spectrum of health benefits. The powder I used contains four: Reishi, Cordyceps, Lion’s Mane, Chaga. 


  • Most scientificallystudied medicinal herb in the world
  • Liver protection & detoxification
  • Cardiovascular health
  • Decreases excessive fat storage and lowers blood sugar in diabetics
  • Slows down ageing process
  • Balances overactive hormones and lowers cortisol levels


  • Hormone balancer to help increase energy and endurance
  • Provides consistent lasting energy by increasing maximum oxygen intake
  • Improves liver function in people with hepatitis B
  • Research shows anti-aging properties
  • Used to treat adrenal fatigue, respiratory disorders, high cholesterol, kidney and liver problems…

Lion’s Mane

  • Stimulates Nerve Growth Factor production in the body, which can protect brain tissue.
  • This means it fights brain fog and helps with memory, concentration and creativity
  • Used to slow the progression of Multiple Sclerosis, Parkinson’s and Alzheimer’s
  • Research indicates it is an effective treatment for anxiety and depression


  • Known as the ‘anti’ mushroom – antioxidant, anti-inflammatory, antiviral, anti-cancer and anti-aging!
  • While the anti-cancer statement may seem crazy, but it has been proven to neutralise damage caused by free radicals
  • Balances the immune system

Magic Mushroom Hot Chocolate


Time required: 5 minutes

Serves 1


  • 2/3 cup coconut milk
  • 1/3 cup unsweetened almond milk
  • 1 heaped teaspoon Indigo Herbs Super Mushroom Nutri-Complex
  • 1 heaped tablespoon cacao powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/10 teaspoon cayenne powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon almond butter
  • 1 heaped tablespoon date syrup
  • 1 heaped teaspoon lucuma powder


  1. Simmer the coconut milk and almond milk in a saucepan over a medium heat until warm.
  2. Pour the hot milk into a blender with all remaining ingredients and blend for 30 seconds until smooth and frothy.
  3. Transfer to a mug, sprinkle with a pinch of cacao and serve immediately.

Have you ever tried medicinal mushrooms? If you give this a go make sure to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

Magic Mushroom Hot Chocolate



Popcorn Almond Butter Pancakes
Full disclaimer: I’m so excited to have recently become an ambassador for Propercorn so I’ve been developing delicious popcorn-based recipes and social media content!
There’s something really special and nostalgic about munching on popcorn all way through a film at the cinema and it’s definitely become a ritual I can’t go without! But there’s so much more to popcorn than than just a sweet or salty movie snack…
Playing around in the kitchen, I realised how versatile it can be – who would have thought I’d be stuffing them into everyone’s favourite brunch staple: pancakes! Each fluffy chocolatey pancake is studded with little bits of Peanut Almond Propercorn for a crunchy surprise in every bite.
I love serving these smothered in almond butter, sliced banana, a dollop of my Raspberry Chia Jam and a drizzle of maple syrup.
Makes 6 small pancakes


1 egg
1/2 ripe banana
2 tablespoons rolled oats
1 scoop chocolate protein powder (I used MissFits Nutrition and you can get £5 off with my code CPB5 )
1 teaspoon cacao powder
2 tablespoons almond milk
1 teaspoon almond butter
1 teaspoon date nectar
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 cup popcorn – I used Propercorn peanut & almond flavour
1 tablespoon coconut oil, for frying
1/4 cup fresh berries


1. Combine all ingredients in a blender and food processor or blend until smooth, then leave the mixture to thicken in the fridge for 10 minutes.
2. Heat a little coconut oil in a frying pan on a medium heat and transfer two level tablespoons of mixture into the pan. Break up 2 pieces of popcorn into the centre of the pancake, then place another 1 teaspoon on top of the popcorn and use the back of the spoon to ensure the popcorn is covered. Fry for about 2 minutes until bubbles appear on the top of the pancake.
3. Flip and cook the other side for 1 minute. Repeat with the rest of the batter.
4. Serve hot with fresh berries, more popcorn and an extra drizzle of date nectar.
Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make these – I’d love to see!
Popcorn Almond Butter Pancakes
Popcorn Almond Butter Pancakes 

The amount of unnecessary sugar and preservatives jam-packed (get it?) into a jar of shop-bought jam is beyond shocking. Instead of loading it with sugar, this recipe is sweetened naturally with just a little honey. The protein-packed chia seeds expand and give the jam thick texture, while adding a boost of fibre and omega 3, and a squeeze of fresh lemon juice helps balance the flavours whilst offering a generous dose of Vitamin C.

This recipe has become a staple for me – it’s cheap, can be whizzed up in 20 minutes and makes the perfect partner to crunchy peanut butter over a slice of sourdough toast to satisfy those PB&J cravings. I love it as a filling in my Chocolate PB&J Cups, spread over a slice of freshly baked Banana Bread or dolloped over Quinoa PorridgeIt works well with other berries too, so get experimenting and don’t forget to tag me on Instagram @cerealandpeanutbutter if you try it – I’d love to see!


Alright, let’s get jammin’…

Peanut Butter Jam Porridge


320g (1 and 1/4 cups) organic raspberries

2 -3 tablespoons of honey

1.5 tablespoons of chia seeds

1 tablespoon lemon juice

1 tablespoon water

1/2 teaspoon vanilla extract

Small pinch sea salt


  1. Combine the raspberries, honey and water in a pan and bring to a boil, gently mashing with the back of a wooden spoon and stirring consistently.
  2. Reduce to a low heat, add the lemon juice, chia seeds, vanilla and salt and simmer for 15 minutes, continuing to stir frequently to avoid the jam sticking to the pot as it thickens.
  3. Remove from heat, allow to cool and then store in an sealed jar in the fridge for up to 2 weeks.


Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaEveryone who knows me can attest to the fact that I’m addicted to the classic combo of chocolate + peanut butter. They’re a match made in heaven, as proven by Reese’s peanut butter cups!

This milkshake requires just 5 simple ingredients and 5 minutes to make, and in my opinion it tastes just like a peanut butter cup in liquid form! So if you love chocolate + peanut butter + bananas, this shake has got your name all over it. The frozen banana provide an ice-cream-like base, while the dates add a touch of natural sweetness. Top it with melted peanut butter and my Banana Nut Crunch Granola and prepare to be amazed.

It tastes so sinfully satisfying for that sweet tooth, you would never think to classify it as healthy! As well as it being vegan and free from refined sugars, it’s also jam-packed with health benefits:

  • Bananas = potassium + prebiotics
  • Dates = iron + fibre + low-glycemic index
  • Peanut butter = protein + healthy fats
  • Cacao powder = magnesium + 40 TIMES THE ANTIOXIDANTS OF BLUEBERRIES (I get my cacao from myvitamins with code ELI25 for 25% off!)
  • Balanced macronutrients: high in protein, essential healthy fats and energy-boosting carbohydrate = perfect breakfast or post-gym snack.

Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaAll you need is a ripe banana, cacao powder (can be replaced with cocoa), a jar of peanut butter, almond milk or any other plant-based milk and a couple of dates for extra sweetness. If you’ve got all these ingredients at home (I always do), then there’s just 5 minutes standing between you and the highest form of utter bliss!

I like to enhance the rich chocolatey flavour of the cacao even more by adding half a scoop of chocolate protein powder from MissFits Nutrition – it’s insanely delicious and has no nasty additives unlike most protein powders out there, and the best news is you can get £5 off your order using my code CPB5 .

I’m convinced you will love this decadent milkshake as much as I do! If so, please let me know 🙂

Leave a comment and rate the recipe, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana Granola


  • 1 ripe frozen banana (if you don’t have frozen banana just use a fresh one and add a handful of ice)
  • 1 1/2 tablespoons smooth peanut butter (ideally 100% peanuts!)
  • 2 Medjool dates, pitted
  • 1 1/2 tablespoons cacao powder (I get mine from myvitamins with code ELI25 for 25% off!)
  • 1 cup unsweetened almond milk (or try my 2-minute Pecan Milk)
  • Optional: 1/2 scoop chocolate protein powder – my favourite is MissFits Nutrition, use my discount code CPB5 for £5 off your order!


  1. Add all ingredients to the blender and blend until smooth.
  2. Pour into a glass or bowl, top with copious amounts of Banana Nut Crunch Granola and a generous drizzle of peanut butter.
Don’t forget to tag me @cerealandpeanutbutter on Instagram if you recreate this recipe – I’d love to see!
Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaChocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaChocolate Peanut Butter Cup Milkshake topped with Homemade Banana Granola
Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaChocolate Peanut Butter Cup Milkshake topped with Homemade Banana Granola

Salted Maca Caramel Vegan Ice Cream Introducing the ultimate healthy ice-cream recipe for everyone to enjoy, whether you are intolerant to dairy (like me), or even completely vegan. This is such an easy treat to whizz together and doesn’t require an ice-cream maker, food processor or any fancy equipment – just throw everything in the blender and add your toppings!

If you’re a fan of salted caramel (which is loaded with refined sugar and offers no nutritional value), you NEED this Maca Ice Cream in your life! Maca root has been growing in the Peruvian Andes for thousands of years and has a sweet malty taste. It’s famous for its nutritional benefits – it boosts energy, aids in hormone regulation, and contains over 20 amino acids. I order mine online from myvitamins – use the code ELI25 for 25% off!

This recipe is sweetened with just 1 ripe banana and a squeeze of date nectar, which is my natural sweetener of choice since it is low GI and is a source of minerals including iron and magnesium. To enhance the sweet flavours even more, a little sea salt goes a long way.

I could seriously eat this stuff straight from the blender, and to be honest… I sometimes do!Salted Maca Caramel Vegan Ice Cream

Ingredients (serves 2)

1 large frozen banana (wait until it’s over-ripe before freezing)

1 tablespoon cashew butter (can replace with any nut butter)

3 tablespoons maca powder (get it from myvitamins with code ELI25 for 25% off!)

1/4 teaspoon ground cinnamon

1/2 scoop vanilla vegan protein (I used MissFits Nutrition: get £5 off with my code CPB5 on their site!) – can replace with 1 teaspoon vanilla bean paste

3 tablespoons unsweetened almond milk

1 tablespoon date nectar (Beloved Dates)

2 tablespoons cacao nibs (Bioglan UK)

1/2 teaspoon sea salt


  1. Add all ingredients to the blender and blend until fully combined. You will need to scrape down the sides a couple of times to ensure it is fully blended.
  2. Once blended, stir in the date nectar and cacao nibs.
  3. Transfer to a bowl and add toppings – I love a sprinkle of homemade granola (try my Nutty Cinnamon Granola or Banana Nut Crunch Granola) or a few pieces of my 3-Ingredient Raw Chocolate.

Salted Maca Caramel Vegan Ice Cream Salted Maca Caramel Vegan Ice Cream