Moon Juice is magic. Like, real magic. When it first launched in 2011, it was pretty stealth about this fact: The fresh-pressed juices were some of the more delicious ones in LA, and the nut milks were outrageously good, sure, but over the years the concept has become strikingly unique.
For one, the founder, Amanda Chantal Bacon is a bad-a$* entrepreneur and single mom who built her business from the ground up. But she is also other-worldly: She literally glows from within, making any encounter with her, an “I’ll have what she’s having” moment. For the past few years, Amanda’s been hard at work developing an extensive line of healing and really, really obscure (and rad) dusts, powders, and other concoctions that are unlike anything else out there (pearl powder anyone?). Don’t know what Mucuna, Ho Shou Wu, and Brain Dust are? Neither did we, so we asked her to come over and show us how to use them: We had a blast learning about their healing powers while making some seriously delicious drinks and chocolates. If you’re going to be in NYC tonight (January 22), Amanda will be at Story in Chelsea from 6 to 8pm serving up lattes and some other Cosmic Provisions.
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This quick and potent chocolate recipe is perfect for a sweet bite after a romantic dinner. Ho shou wu is an herb tonic used for centuries to enhance youthfulness, reproductive function, and sex drive and Moon Juice’s Sex Dust is an aphrodisiac warming potion promoting enjoyable sex and fertility for both men and women.
¼ cup coconut oil
¼ cup ghee
1 cup Moon Pantry cacao
3 teaspoons Moon Pantry Sex Dust
2 teaspoons Moon Pantry ho shou wu
¼ cup raw honey or several drops stevia
1 ½ tablespoons Moon Pantry cacao nibs
Combine coconut oil and ghee in a glass bowl set over a simmering pot of water, and stir until completely melted. Remove from the heat and whisk in cacao, powders, and the sweetener of your choice. We like this very chocolaty and not too sweet, but feel free to adjust with more stevia or honey. Pour into an 8×8 glass or metal baking dish, sprinkle with cacao nibs, and freeze for about 20 minutes, or until firm. When ready, pop the bark out of the dish with a butter knife, and break into pieces.