Chocolate Mud Pie
Inspired by the Shilajit Chocolate Spread from Ubud raw vegan restaurant Sayuri Healing Food, I got home from my Bali lockdown dreaming of a Chocolate Shilajit Pie, and this is one of those rare recipes that I pretty much nailed first time. I have been back from Bali over three months now, but there hasn’t been a time when a new “test” version of this pie hasn’t been in my fridge IT’S THAT GOOD. So, thoroughly tested, highly recommended, may I present to you my latest Ecstacake.If you’re not so keen on being ecstatic, it’s OK of course to omit the Reishi or Ormus and even the Shilajit (but then it’s just chocolate pie not mud pie). Shilajit is basically Himalayan mud, a resin found in the mountain cracks that is full of minerals, and particularly Fulvic Acid. It has an intense flavour, a little reminiscent of Marmite, which actually pairs beautifully with cacao.
Equipment
- A high power blender
- A silicon mould or lined cake tin (20-25 cm)
Recipe Ingredients
Crust
- ½ c goji berries
- ½ c sesame seeds
- ½ c coconut chips
- ½ c lucuma powder
- 1 T cinnamon powder
- 2 T cacao powder
- 1 T coconut nectar
- ½ c water
Filling
- 200 g cacao liquor
- 125 g coconut oil
- 375 ml water
- 100 g cane juice crystals
- 2 g Shilajit resin
- 2 t Reishi
- 1 t Etherium gold
- 1 t activated charcoal (optional, for a truly muddy colour)
Recipe Instructions
- To make the crust, grind up the gojis, sesame seeds and coconut flakes together in a high power blender until they are a flour. Transfer the flour to a mixing bowl and stir in the lucuma, cinnamon and cacao powder. Once it’s evenly mixed, add the coconut nectar and rub that in with your hands. Finally add the water until you have a ball of dough. Press the dough into your cake tin. Silicon moulds work best, but if you don’t have one, just line a cake tin with greaseproof paper or aluminum foil. Press the dough into the base and the sides of the cake tin, and set it to one side.
- To make the filling, melt the cacao liquor (or paste, it’s the same thing) with the coconut oil. Once it’s melted, pour it into the blender along with the cane juice crystals (you can use coconut sugar if you don’t have these), Reishi, Etherium Gold and Charcoal (if you are using them). Blend it all up to a cream. Heat some water in the kettle (ideally to 80 deg, not boiling), and in a separate bowl, melt the Shilajit in the water. You will have to give it a good stir to get it to dissolve. Shilajit is very sticky, and if it’s cold it can be quite hard. A good tip is to dip your spoon into hot water before you use it to get the resin out of the jar, this way it helps soften it. 2g is a pea-sized amount; you don’t need a lot, it’s very potent. Once you have your Shilajit tea, pour that into the blender and blend it again, it will still be a thick cream.
- Pour your filling into your base, and transfer to the fridge or freezer to set. It will take 1 hr in the freezer and 2-3 hrs in the fridge. To serve decorate with fruit such as raspberries, cherries, or pomegranate seeds. Goes beautifully with a little scoop of raw vegan ice cream.