The holidays are quickly approaching, and what better way to celebrate than with some sweet, chocolatey desserts? Whether you're trying out a new recipe or looking for something new to make this year, we've got perfect recipes for you. These delectable treats include brownies, fudge, and cake pops. What makes these even more unique is that they all contain kratom! Why not combine kratom with some sweets to get the full effect of what it can do for your body?
Choosing the right powder
Aside from the chocolate ingredients (which we'll go over later), make sure you choose the appropriate kratom powder for the job. After all, while mixing it into homemade chocolate is one of the best ways to use kratom powder, using the wrong powder means that whoever receives your chocolate may not experience the desired effects.
But how do you go about selecting the best kratom for your kratom chocolate? Let's take a look at the three different kratom veins below.
- Red Kratom
- White Kratom
- Green Kratom
Green kratom is a midway point between white and red kratom, making it a remarkable all-around kratom. Not only does it help with focus and mood, but it also helps users to mellow out and relax.
Note: If you create an account now and purchase EXP powder for your recipes with NuWave, you will receive discounts up to 40% off!
Why Use Kratom in Chocolate?
There are two primary reasons why you should add kratom powder to your chocolate mixture.
Because both kratom and chocolate alkaloids affect the brain, this combination has a synergistic effect. Kratom chocolate contains the feel-good neurotransmitters serotonin and dopamine, which provide a significant mood boost day or night!
Kratom has a peculiar flavor that most people avoid. Rather than forcing it down with a chaser, one of the best ways to take kratom is to make kratom chocolate, which allows you actually to enjoy your kratom.
Kratom Extracts Work Too
If you don't want to deal with the mess of powders or want something highly concentrated, then Kratom extract is for you. This can also replace powders in recipes and will give a more potent effect for memorable gift giving! Kratom extract is most likely one of the most potent products available. It is a concentrated solution that is produced through the use of heat. Many people believe that all extracts are oil or liquid, but this is not always the case. Kratom extracts are typically sold in powder form. While they may appear very similar to other bulk powders, it is critical to understand that they are very different products. The extract is made by boiling Kratom powder and, in some cases, leaves. At NuWave, the kratom extract we provide are American Kratom Association (AKA) approved, and cGMP approved so you can get the most out of your products-- safely, of course! Our team of experts can also provide more tips and answer questions if you contact us.
Is it Possible to Bake Kratom to Influence its Potency?
When people first hear about baking kratom powder, they are concerned that it will destroy the effects of kratom. The two main alkaloids in kratom powder that give it its potency are mitragynine and 7-hydroxymitragynine. Fortunately for anyone considering baking with kratom, the alkaloids in the powder are not affected by heat. And will continue to provide stress relief, mood lift, or other beneficial effects. Keep in mind that it will take a little longer for the effects to take effect, and many people say the effects are more subtle but last longer than the traditional wash and toss method.
Chocolate Gooey Holiday Recipes
Kratom Brownies
There are two methods in making Kratom brownies for holiday gift-giving:
- Do it the low-effort way and purchase a box of good brownie mix of your choice and include the extract or powder and mix it. Then pour over mold and bake at 325 degrees for 30 minutes. You can add walnuts, chocolate chips, or even almonds to your mix! When it's done, you'll have the most chocolate fudge brownie at the party!
- If you want something much more homemade and full of more love, then you can create your mix!
What you’ll need:
- Kratom powder or extract
- 100g granulated sugar
- Four eggs
- 80g plain flour
- 200g dark chocolate (at least 70% cocoa) or any chocolate of your choice.
- 150g unsalted butter
- Ten nuts
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease the baking pan you'll be using to make the brownies.
- In a large mixing bowl, combine the eggs, sugar, and vanilla extract.
- Microwave the chocolate and butter until completely melted. Do it separately to avoid burning them!
- Combine the melted chocolate and the melted butter.
- Gently fold in the chocolate and butter to the egg and sugar mixture.
- Combine the plain flour and the kratom powder in a mixing bowl.
- Combine the flour and kratom in a mixing bowl.
- Mix in the nuts. If they are whole, crush them.
- Pour the mixture into the pan, stirring gently.
- Bake for 20 minutes in a preheated oven.
- Remove the pan from the oven after 20 minutes and insert a toothpick into the center of the brownie. If it is clean, the brownie is finished.
- Please wait until the brownie is completely cool before cutting it into pieces to make small kratom brownies.
And voila! You have the perfect homemade holiday gifting brownies. You can add holiday-colored sprinkles so orange and black for Halloween, orange, yellow, brown for Thanksgiving, red, green, and gold for Christmas, and gold and silver for New Year's Eve!
Spiced Chocolate Truffles
A classic and classier box of chocolate kratom's for your loved ones is a budget-friendly and delicious way to give a holiday gift or even to say thank you for a beautiful year. Here is a recipe for spiced chocolate truffles, a beautiful set of chocolates. They are so intensely chocolatey that you'd never guess they're also high in nutrients. Despite this, they are high in vitamin E, fiber, and cacao. These chocolate truffles are incredibly simple to make, so you don't need to be an advanced chef to make them.
What you will need:
- 1-quart heavy cream
- Kratom powder or extract, as much as needed (maybe 5g to start)
- 1/2 teaspoon cinnamon powder
- a quarter teaspoon ground cloves
- 1/8 teaspoon coriander powder
- 8 oz. dark chocolate (70 percent cocoa) finely diced
- 1 cup unsalted almonds
- 1/4 cup uncooked pumpkin seeds
- 2 tbsp cocoa powder, unsweetened
- Preheat the oven to 350°F. Line a baking sheet with parchment or wax paper.
- Bring the cream, cinnamon, cloves, and coriander to a gentle boil in a small saucepan over medium-high heat. Remove the pan from the heat, add the chocolate, and set aside for 2 to 3 minutes, or until the chocolate softens. Mix in kratom powder or extract in the chocolate. Whisk the mixture until it is smooth.
- Meanwhile, in a food processor, pulse the almonds and pumpkin seeds until finely chopped.
- Allow the chocolate mixture to cool to room temperature before stirring in the chopped almonds and pumpkin seeds. Refrigerate the mixture, uncovered, for 1 hour or until firm.
- Using a heaping teaspoon, place mounds of the chocolate mixture on the prepared baking sheet. Place the baking sheet and the bowl of chocolate mixture in the refrigerator for 15 minutes if your mounds of chocolate truffle loveliness become soft and sticky as you work with them.
- Roll the mounds into smooth, even balls between your palms. Pour the cocoa powder onto a plate, roll the balls in it, and return them to the baking sheet; alternatively, pour the cocoa powder into a small strainer and sift it over the balls. Place the truffles on a plate and refrigerate for 30 minutes or until firm.
These beautiful chocolates can last in your refrigerator for up to 2 weeks. You can add any decorations to fit the occasion, such as candy eyes for Halloween, or create a fantastic topper by cutting off a tiny gold garland and looping it around a gold wire for a New Year's topper.
Kratom Strawberry Cheesecake
What you will need:
For the Crust:
- 2 cups (198 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 7 tablespoons (99 grams) butter, melted
- 5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature
- 1 and 1/2 cups (300 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs plus 3 egg yolks, at room temperature
- 1/2 cup (113 grams) heavy cream
- Kratom (as you want, 5g to start is reasonable and add more to your discretion)
For the Crust:
- Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy-duty tinfoil. I recommend doing several active layers here to ensure no water creeps through when placing the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
- Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
For the Cheesecake Filling:
- In the body of a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a vast bowl using a handheld mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the cream and beat until it's just incorporated in the batter.
- Pour kratom powder or extract as needed.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack-free.
- Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should still be slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
- Cheesecake will keep, covered in the fridge, for five days. Cheesecake may be frozen for two months—thaw overnight before slicing.
All of these recipes are treats to give away to your friends and family for the holidays!
