I didn't make this pie for any particular reason other than we had a package of silken tofu in the fridge that needed to be used. Yep, this rich and dreamy pie is made with tofu!
Basically, we're looking at 3 different layers of chocolate here.
Layer 1: Raw crust made with walnuts, coconut, dates, cacao nibs, and mushroom coffee. <-- yes, mushrooms (see below)
Layer 2: Rich chocolate pudding/mousse filling
Layer 3: Drizzled chocolate tahini sauce
Have you tried Four Sigmatic? This company shares the incredible health benefits of the mushroom kingdom by making coffee blends and coffee replacements. I'm a huge fan! (I also have a 10% discount code "morgshroom" if you want to try it!)
Here's a bit on the benefits of Lion's Mane:
-Nootropic (aka "smart drug"): Enhances brain health and function
-Helps regenerate nerve growth factors
-May protect against cancer
-Improves immune function, digestive health, mental health & well-being
-Supports heart and circulatory system
Who wouldn't want these benefits?!
My thought is, if you're going to make a dessert, might as well make it with good ingredients, right?
Upon tasting this pie, one would NEVER guess that it's made with silken tofu (instead of butter, eggs, cream, and sugar) and mushrooms that make you smarter and improve your memory! Plus, walnuts are also great for brain health among other things, tahini is rich in minerals, and raw cacao is choc(olate)-full of antioxidants and magnesium.
So basically, you NEED this pie like you need a vitamin supplement ;)
And oh yeah, an added bonus, it tastes so rich and creamy and decadent...
Brain-Boosting Chocolate Silk Pie with Chocolate Tahini Sauce
1 cup walnuts
1/2 cup coconut shreds
1/2 cup oats
1 cup dates (pitted and soaked*)
1 packet Four Sigmatic mushoom coffee blend
Pinch of sea salt
Optional: 1/4 cup cacao nibs or cacao powder*
12 oz. silken tofu
1/3 cup nut butter of choice
1/2 cup cacao powder (or more to taste, depending on your relationship with chocolate)
12 oz. dark chocolate*, melted
Almond milk, blended 1 TBSP at a time, if needed
Optional: pure maple syrup to taste
2 TBSP tahini
1 TBSP cacao powder
1 TBSP pure maple syrup
1 TBSP almond milk, or more to reach desired consistency
To prepare the crust, use a food processor to process the oats, coconut, mushroom coffee, and sea salt down to a gritty flour. Add the dates, cacao, and process until the dates are broken down and the mixture will stick to itself if pinched. Smear a little bit of coconut oil onto the inside of a glass pie dish (or alternatively use parchment paper to line it) and then using your fingertips, press the crust mixture evenly across the bottom and halfway up the sides. Place in freezer to set while you make the filling.
Begin melting the chocolate on a double broiler or in the microwave in 30 second intervals. In a blender, combine the silken tofu, nut butter, and cacao powder and blend until smooth and creamy. Once the chocolate is melted, add to the tofu mixture and blend again. Taste for desired sweetness and chocolate richness, and add more cacao powder or maple syrup as needed. If this mixture is extremely thick, you may want to add a little bit of almond milk. We want a smooth, creamy, pudding-like consistency.
Add the chocolate mixture to the pie dish and place in refrigerator.
In a small bowl, make the chocolate tahini sauce by simple mixing together the tahini, cacao powder, maple, and almond milk. Spoon the mixture into the corner of a small sandwich bag. Snip the corner of the bag and drizzle over the pie.
Let the pie set in the fridge for at least 30 minutes before slicing. For an ever better presentation, top slices with berries, whipped coconut cream, or chocolate shavings!
-The dates should be soft and gooey in texture, if they're too dry, soak them in warm water for a few minutes prior to using.
-Use cacao if you want a chocolatey crust. Not necessary, but I used cacao nibs in the crust because I like the crunch they add, but cacao powder would work to make it chocolatey as well.
-For the melted chocolate, you could use 1.5 cups of chocolate chips, or any other chocolate bar you prefer. I used 1.5 bars of dark 75% cacao from Trader Joes.