Botanical Chocolate Elixir

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This morning elixir is perfect for energizing and clarifying. Start your day off right!


  • 3/5 bar dark chocolate bar
  • 1 tablespoon ghee
  • 2 tablespoons coconut butter
  • 1 tablespoon lucuma powder
  • 1/2 teaspoon mucuna extract powder
  • 1/2 teaspoon astragalus extract powder
  • 1/2 teaspoon reishi extract powder
  • 1/4 teaspoon rhodiola extract powder
  • 1 tablespoon raw honey OR 1 dropper stevia
  • Pinch of Himalayan pink crystal salt
  • 2 cups brewed tea of choice (green, herbal, gynostemma)


  1. Brew tea.
  2. Add all ingredients to a high-power blender and blend on medium to high for 20 seconds or so.
About Julia Corbett

Julia Corbett is the creator of Diviana Alchemy, an alchemical blend of raw and unfiltered honey, virgin coconut oil, ayurvedic herbs, medicinal mushrooms, superfoods and spices. Her love of making food art has developed over the past few years as a raw food enthusiast. From making raw and living foods at the Cell Rejuvenation Center in Portland, OR to working at various raw food retreats in the kitchen, to NoniLand and now to the Pacific Northwest small town of Port Townsend, WA, her home, and where she began her journey of life. Diviana Alchemy was birthed out of the desire to have an energizing travel food, complete with adaptogenic qualities that will synergize the whole body and mind. This holds true with all the recipes she develops, and hopes to spread the love in a continuous way. The beautiful pie mandalas Julia makes are completely original each and every time, with new designs, local and seasonal foods, and love to create the most mineralized desserts on the planet. The goal with these foods is to make sweet treats a healthy and delicious enjoyment, where energy and nutrition are the focus. With the addition of artful designs on her food, there is a desire to savor these sweets to the fullest, and continue the creation with inspiration for future dessert treats.

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