Ayahuasca cupcakes

Ayahuasca cupcakes
Ayahuasca cooking in the Loreto region of Peru
Chemical Nomenclature
Common names	Ayahuasca, Aya, Caapi, Cipó, Hoasca, Vegetal, Yagé, Yajé, Natem, Shori
Routes of Administration
WARNING: Always start with lower doses due to differences between individual body weight, tolerance, metabolism, and personal sensitivity. See responsible use section. ⇣ Oral Dosage Duration Total 5 - 10 hours Onset 20 - 60 minutes Peak 1 - 2 hours Offset 1 - 2 hours After effects 1 - 8 hours DISCLAIMER: PW's dosage information is gathered from users and resources for educational purposes only. It is not a recommendation and should be verified with other sources for accuracy.
Interactions

Disclaimer: This guide is provided for informational and educational purposes only. We do not encourage you to break the law and cannot claim any responsibility for your actions.

6g of mimosa hostilis root bark, in chocolate shredded wheat cupcakes.

This recipe is created to mask the texture of the root bark when consuming. It's advised to use as little as possible to enable easy ingestion of the plant matter. The larger the dose with this recipe means more chocolate will also be consumed which can add to nausea. The cake itself is completely edible and causes significantly less nausea than a Traditional Ayahuasca brew.

Equipment and ingredients

• Blender
• Sieve
• Glass mixing bowl
• Sauce pan
• Stirring spoon
• Cupcake cases
• 2 - 6g of mimosa hostilis / acacia root bark per cupcake
• Chocolate of your choosing
• Shredded wheat

Ratios

Depending on how much root bark one is going to consume, the amount of ingredients will vary so here are the ratios. 1g of root bark : 17g of chocolate : 7g of shredded wheat.

Recipe

Step 1

The chocolate is first melted to save some time, this can be done either by filling a saucepan 1/2 the way up with water and left to boil, with the chocolate broken up in the glass bowl on top, or it can be done by using a microwave using 15 second bursts and stirring in between.

Step 2

While waiting for the chocolate to melt, the root bark should be blended until it has become a stringy consistency.

Step 3

The blended root bark is then placed in a sieve until the powdered root bark has been separated, and put a side as it can be later used for a DMT extraction using sodium hydroxide and naphtha.

Step 4

Crunch up the shredded wheat pillows into a finer consistency.

Step 5

Mix together the shredded wheat and the shredded root bark, the root bark may need to be broken apart with a pair of hands, more shredded wheat can be added if it appears to be not enough to mask the root bark.

Step 6

The chocolate should have melted by now, the shredded wheat and root bark mix can then be added to the chocolate and stirred in.

Step 7

Once mixed together, the mix can then be placed into cup cake cases and placed into the fridge, It'll take roughly 20 minutes for the chocolate to solidify.

The cakes should last roughly a week or so if sealed with foil or in a plastic container.

See also

• Ayahuasca
• Ayahuasca Recipes
• Ayahuasca Trip Reports