I currently have a batch of these raw chocolate chaga donuts in my fridge, and let me tell you, I am bloody proud of myself for resisting the temptation to eat them all. They’re gooey, chocolaty and oh so moreish, what more could you want from a nourishing treat? Plus they contain one of my go-to adaptogenic medicinal mushrooms, chaga.
But what’s so great about chaga? Chaga mushroom is extremely powerful at protecting, supporting and boosting immunity, making it the ultimate adaptogen to take when everyone around you seems to be on their deathbed. It’s high levels of antioxidants, zinc and melanin also means it’s a fab addition to your treats if your skin is in need of a little pick me up. It’ll also help your body adapt to stress, resulting in a nurtured nervous system and balanced hormones.
Ingredients: for the donuts
1 ½ cups of cashew nuts
12 medjool dates, pitted
3 tbsp of cacao
2 tbsp of coconut butter (can sub for almond butter)
2 tsp of chaga mushroom powder
for the glaze
2 tbsp of coconut oil
2 tbsp of cacao
2 tbsp of almond butter
Top with crushed pistachios and rose petals
1 Place the cashews in a food processor and blend into fine pieces. Add the rest of the donut ingredients and blend until a sticky dough forms. It should hold together nicely.
2 Mould the dough into small, individual balls. Use your fingers to press a hole through the centre to create a donut shape. Place in the freeze whilst you make the glaze.
3 Melt all the ingredients for the glaze in a saucepan on a low heat. Gently whisk everything together so there are no lumps of almond butter remaining. Dip the donuts until the glaze, decorating with crushed pistachios and rose petals.