23 Aug Chaga-Chocolate Pie (Vegan + Gluten-Free)
So this recipe idea came to me a loonnggg time ago when I first heard about the Black Magic Alchemy Chaga elixir.
And of course, my initial reaction was to use it to make a chocolate pie. (Normal response right?!?)
So, moving onto this lovely superfood dessert. This Chaga-chocolate pie is absolutely divine, it only requires 8-ingredients and is super simple to make. Follow along on this magical journey to find out how to make it.
Chaga mushrooms are intense to say the least. They grow almost exclusively on birch trees, and are best harvested in the fall and winter for their peak nutrient content. When consumed, Chaga provides the body with many benefits including a slowing of the aging process, lowering cholesterol, preventing cancer, lowering blood pressure, supporting the immune system, fighting inflammation, and lowering blood sugar. Chaga also has anti-bacterial, anti-viral, anti-fungal, and anti-microbial properties.
Being an adaptogen, this superfood will also help to balance hormones and reduce stress. Since Chaga works on so many levels, it helps to improve the body’s physical appearance by giving you a healthy glow, purifying the eyes, skin, and hair. This magical mushroom opens the third eye, which allows your intuition and higher wisdom to come through giving you a boost in creativity and awareness.
Next, we blend the filling until smooth and creamy. Pour it into the prepared pie crust and let it set in the refrigerator.
Once the pie has set, top it as you wish. I highly recommend using this coconut whipped cream with chocolate shavings. If you’re going to make this coconut whipped cream, be sure to place a can of full-fat coconut milk in the refrigerator at the same time you put the pie in.
I hope you enjoy this magical pie! It’s:
If you make this recipe be sure to let me know what you think of it, comment and rate it below. If you would like to share a picture with me @gillianelizab3th on Instagram.
- 1 box (220 grams) graham crackers*
- 4½ tablespoons coconut oil, melted
- 340 grams (12 ounces) firm tofu, drained and patted dry
- ½ cup + 1 tablespoon Black Magic chaga elixir
- ½ cup nut butter
- 1½ cups non-dairy + gluten-free chocolate chips
- 1 coconut whipped cream recipe**
- Chocolate curls or cacao powder, to garnish
- Preheat oven to 375 degrees. Prepare an 8-inch glass pie dish by oiling it.
- Place the graham crackers in a food processor and process into a fine texture. Add melted coconut oil and pulse to combine.
- Evenly press mixture into the bottom and the sides of the prepared pie dish. Place in the oven to bake for 10 minutes. Set aside to cool while you prepare the filling.
- To prepare the filling place the tofu, chaga elixir, and nut butter into a high powered blender. Blend until smooth, using a tamper as needed.
- Next, melt the chocolate chips and then add them to the blender. Blend until smooth and creamy.
- Pour filling into the prepared pie shell.
- Place in the refrigerator to set for at least 12 hours.
- When the pie is chilled, prepare the coconut whipped cream and any other garnishments you wish to use. Top with whipped cream and garnishments to serve.