I’m back with yet another medicinal mushroom-infused recipe – this time a sumptuous Milk Chocolate Chaga Salted Caramel – drool! I like to use chaga to enhance my sports performance but it has so many amazing potential benefits which I will discuss below. Chaga has a pretty dark and smoky flavour and I feel like it pairs well with chocolate and BBQ type flavours. So, I knew it would go well in this amazing sauce. Indigo Herbs stocks a chaga extract in both a tincture and powder form. For this recipe, I feel like the tincture works best as it helps to keep the texture of the sauce nice and smooth.
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Chaga, in a nutshell, is known to contain high levels of phytonutrients, vitamins, and minerals providing not only a nutritional boost but one to your overall well-being too. It’s a potent anti-viral, reduces inflammation, boosts the immune system, and improves physical endurance making it perfect for athletes (and is why I often like to consume it myself, along with cordyceps). Every medicinal mushroom looks different but Chaga mushrooms take it to a whole new level as they grow on Birch trees and imitate them in both looks and feel. Chaga is practically identical to the bark of the Birch itself.
This dreamy Milk Chocolate Chaga Salted Caramel is perfect eaten straight from the jar or poured frozen fruit and ice cream.
Hailed as ‘King of the Medicinal Mushrooms’, chaga also possesses so many other exciting health benefits and properties. It’s thought to be a great anti-inflammatory due to the high antioxidant levels. It may help improve cardiovascular and metabolic health by stabilising blood sugar and increasing insulin sensitivity thanks to a compound known as betulin. Oh, and it is also thought to boost longevity, detoxify the liver, boost immunity, fight cancer, aid digestion, and help the body to adapt and respond to stressors. Not too shabby hey?!
I’m forever making recipes with medicinal mushrooms as they are super versatile to use and compliment both sweet and savoury dishes well. One of my personal favourites were my Salted Caramel Lion’s Mane Magnums but I’ve used mushrooms in everything from the obvious risotto to mushroom jerky and healthy Mars Bars. There are no limits to what you can make with medicinal mushrooms – it just takes a little spark of imagination and a bit of experimentation in what works and what doesn’t. Anyway, enough of my gabbling, check out the recipe below!
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- 125g coconut oil
- 25g cacao butter
- 85g coconut sugar
- 80g pitted medjool dates
- 60ml coconut milk
- 35g almond butter
- 30g cacao powder
- 5 pipettes Indigo Herbs Chaga Mushroom Tincture
- 1 tsp vanilla powder
- 1 tsp sea salt
- 150-200ml freshly boiled water
- Start by melting the coconut oil and cacao butter over a double boiler or pop in the microwave for short 10 second bursts until melted.
- Add to a bullet style blender and combine the rest of the ingredients except for the boiled water. Blend until it starts to come together in a thick mixture.
- Add 150ml of hot water and blend until smooth. For a thinner caramel add another 50ml of water and blend again. Serve immediately or transfer to an airtight jar or container and serve in the refrigerator for up to 1 week. For information on how to re-heat please see the notes.