In honor of #nationalpieday we made this decadent chocolate pie that's vegan, gluten free and super rich without being overly sweet. We used silken tofu, almond butter, melted chocolate and our favorite immunity-boosting tonic Mushroom Adaptogen for the filling. We used a store-bought gluten free graham cracker style crust, but we fantasized about using locally foraged candy cap mushrooms (which pop up this time of year here in Santa Cruz) in a homemade crust for the ultimate Mushroom Pie. Definitely doing that next time.
Ingredients:
- 12 oz silken tofu
- 1/2 cup almond milk
- 1/4 cup almond butter
- 8 oz dark chocolate bar
- 1 TBL Mushroom Adaptogen
- Graham Cracker Pie Crust
- Flaky sea salt
Directions:
To melt the chocolate, cut the bar into small pieces and melt it in a double boiler or a in a metal bowl set in a pan of gently simmering water.
Add tofu, almond milk and Mushroom Adaptogen to a blender and blend until smooth. Add the almond butter and melted chocolate and continue blending until incorporated. Pour into your pie crust and chill overnight. Before serving sprinkle with flaky salt.
