Nutrition facts

Serving size
1 Tbsp (6g)
Calories
20
Total fat
.5g
Sodium
10mg
Total carbohydrate
4g
Dietary fiber
1g
Total sugar
0g
Protein
<1g
Potassium
110mg
Iron
0.4mg
Mushroom blend

Chaga, reishi, lion’s mane, cordyceps mycelial biomass cultured on Organic Oats

INGREDIENTS: Organic cacao, Organic Spice Blend (organic cinnamon, organic turmeric, organic ginger, organic cardamom, organic black pepper, organic nutmeg, organic cloves), Organic black tea powder, Himalayan pink salt

100% USDA Organic, non-gmo, gluten free, vegan, Whole30 & Kosher

Nutrition facts

Serving size
1 Tbsp (6g)
Calories
20
Total fat
0g
Sodium
5mg
Total carbohydrate
4g
Dietary fiber
1g
Total sugar
0g
Protein
0g
Iron
0.3mg
Mushroom blend

Turkey tail and Reishi mushrooms and mycelium cultured on Organic Oats and/or Organic Sorghum

INGREDIENTS: Organic Lucuma Fruit Powder, Organic Rooibos Tea Extract, Organic Spice Blend (Organic Turmeric , Organic Cinnamon, Organic Ginger, Organic Cardamom, Organic Black Pepper, Organic Nutmeg, Organic Cloves), Organic Valerian Root Extract, Passionflower Extract, Organic Ashwagandha Root Extract, Organic Chamomile Extract

Organic, kosher, non-GMO, gluten-free and vegan

Recipes

MUD\WTR™ is a dynamic product meant for creativity. Browse these recipes to spice up your ritual.
Raw Mud Cheesecake
Food

Raw Mud Cheesecake

Prep time
25 minutes
Creator
Chef Gabe

We here are mud are a pretty chill group, but sometimes we gotta get a little fancy. Ever since Drake said he loves to go to Cheesecake Factory the wait has been a little long for us. So rather than wait for a table you can make your own cheesecake, with shrooms! Not those kind but you know what we mean. If you're feeling fancy give this Raw Mud Cheesecake a try!

Ingredients

Ingredients (Crust)

  • 2 cups raw almonds
  • 1 cup shredded coconut
  • 1 cup medjool dates (pitted and chopped)
  • 2 tbsp cacao
  • 1 tbsp MUD\WTR
  • ½ tsp raw vanilla
  • ½ tsp salt

Ingredients (Filling)

  • 2 cups soaked raw cashews
  • 1 cup coconut oil
  • 1 can coconut cream
  • 1 cup maple syrup
  • ¼ cup cacao
  • 1 tsp raw vanilla

Directions

  1. Pre-soak your cashews in water for 4-6 hours and set aside.
  2. In a food processor, first add the almonds and process for about 30 seconds.
  3. Add all the remaining crust ingredients and process for another 30 seconds until every ingredient is well-mixed.
  4. In a round 9-inch baking pan, add the crust from the food processor and press it down gently to the pan so it becomes uniform.
  5. To make the filling, add every ingredient (including the priorly-soaked cashews to a high-speed blender and blend until smooth.
  6. Pour filling onto the crust and refrigerate for 2 hours to set.
  7. Once it's set, remove from fridge and decorate with berries, edible flowers, or anything else your heart desires.
  8. Enjoy!

Serves 12-16 people

Recipe by Chef Gabe

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