Mushroom Coffee Breakfast Bars – RYZE

Mushroom Coffee Breakfast Bars


  • 1 cup coconut milk

  • 2/3 cup dates

  • 1 cup coconut cream

  • 5 tbsp date paste

  • 2 tbsp cocoa

  • 1 tbsp coconut oil

  • 1 cup chocolate chips
  • Pinch of sea salt


  • Mix together 2/3 cup dates and 2 tbsp hot water

  • Add 1 cup pumpkin seeds and mix for 60 seconds

  • Press your mix into a pan lined with parchment paper and place in freezer

  • In a large bowl, add 1 cup coconut cream

  • Add 1 tbsp date paste and mix together

  • And set aside 1/4 cup of mix for your white layer in the bars

  • Add 1 tbsp cocoa to your bowl

  • Add 2 scoops of RYZE and 4 tbsp date paste

  • Mix together and pour onto crust layer 

  • Put back in freezer for 1-2 hours 

  • Add the reserved coconut cream mix on top and freeze again for 1 hour

  • Add 1 tbsp cocoa + 1 tbsp coconut oil + cup chocolate chips

  • Microwave until smooth, and pour onto frozen bars. Freeze again for 30 minutes

  • Cut into bars, and top with sea salt, and enjoy! 

Recipe by Jess J.

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"These statements have not been evaluated by the Food and Drug Administration. 

This product is not intended to diagnose, treat, or prevent any disease."

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