Restorative Jing Cake Recipe

If you're familiar with Gone Green then you probably know that we love Tonic Herbs and Superfoods. Whether it's Chinese Medicine, Ayurveda, or the World's Best Cacao we can't get enough of these potent health enhancers. It's easy to get caught up in just taking capsules of our herbs for convenience sake, but relying solely on that method can rob you of the experience of deeply connecting with an herb and getting to know it as a food source. Jing Herbs has done a great job with their line of tonic powder extracts to change that and we couldn't be happier. The Green Team has been getting creative in the kitchen lately and hopefully this will be the first of many recipes that will show you how to incorporate more Tonic Herbs and Superfoods into your diet.

What You'll Need:

2 Cups of Almonds

1 Cup of Pecans

Powdered Erythritol

Liquid Stevia

Jing Herbs He Shou Wu

Colostrum Powder (optional)

MCT Powder (optional)   

Peanut Butter (you can substitute almond or other nut butter of choice)

1/4 Pound of Cacao Butter

1 Stick of Grass Fed Butter (for vegan option use substitute or double cacao butter) 

1 Cup of Cacao Powder 

2 Small Avocados

1 Can of Coconut Cream

1 Cup of Blueberries

1/2 Cup of Coconut Flakes

Small Handful of Cacao Nibs

Blender or Food Processor

Small Stovetop Pot

Small Mixing Bowl

Pie Tin/Dish

What You Do:

• Set pot on stove at low heat and begin to melt down the cacao butter and grass fed butter
• Mix almonds and pecans into blender with two heaping scoops each of He Shou Wu, colostrum, and MCT powder along with five droppers full of liquid stevia, two tbsp of erythritol and roughly 4oz of water, blend on high for one minute
• Pour contents of blender into pie tin and spread evenly, then spread a thick layer of peanut butter on top
• Pour melted butter from stove into mixing bowl and add four heaping tbsp of cacao powder, along with ten droppers full of liquid stevia and two tbsp of erythritol to taste
• Add contents from mixing bowl to blender along with two avocados and can of coconut cream, blend on high for 30 seconds
• Pour contents of blender over layer of peanut butter and top with blueberries, coconut flakes, and cacao nibs
• Freeze for one hour and enjoy