Adaptogenic Reishi-Chestnut Cream

NOVEMBER 25, 2020

Reishi, one of the most popular adaptogenic or "functional mushrooms" has been used as a natural plant medicine in Traditional Chinese Medicine (TCM) for centuries. And also in the Western world, people have use adaptogenic mushrooms to strengthen their immune system or simply find a cheap coffee replacement (which apparently happened in Finnland during World War Two). 

I've been experimenting with adaptogenic mushrooms for quite some time with great excitement. Apart from the healing benefits, functional mushrooms, such as Reishi, add an amazing flavor to many cream desserts and harmonize wonderful with chocolate. One of my latest discoveries is the combination of Reishi, Coconut and Chestnut. I promise, you will love this adaptogenic dessert cream which I share with you in the following. 

What You Need For This Adaptogenic Mushroom Cream Dessert

All you need is a high-powered blender, such as this economic version I love from Ninja or the classic high-powered blender from Vitamixorganic mushroom powder and a few other basic ingredients which I listed in the ingredient list below. 

My "Go-To shops" for natural & reliable functional mushroom powder are Sunday Natural and Terra Elements. I used this Reishi powder for this recipe

How To Use The Umami-Flavored Functional Cream?

The (dessert) sky is the limit! :) You can use this adaptogenic Reishi-Chestnut cream for pretty much every dessert. It works as a cake filling, as a waffle topping or, as you can see in the example below, as a morning breakfast cream in which I replaced the classic pancake with a deliciously healthy roasted sweet potato. 

If you choose to use the cream as a filling, make sure to follow the notes on additional coconut cream below. The cream by itself is pretty solid, especially after cooled in the fridge. To liquidize it, I suggest to mix it up with additional coconut cream before serving. 

Curious To Learn More About Adaptogenic Mushrooms? 

Fascinated by the world of adaptogenic mushrooms, I wrote a few super interesting articles covering everything I learned about the natural plant medicine. If you're as curious as I was when I took a deep dive into the world of functional mushrooms, I recommend my adaptogenic mushroom 101 article which covers pretty much everything from the definition of adaptogens to the unique differences between adaptogenic, culinary and psychedelic mushrooms. More details  on how to integrate the superfood into your diet, can be found in this article. Here I explain how to use Reishi, Chaga, Cordyceps and Lion's Mane on a daily basis. 

Share Your Reishi-Chestnut Cream Love 

I hope you enjoy your this creamy adaptogenic mushroom dessert with Reishi and Chestnut as much as I did when I tried it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). This means, I will make a small commission if you purchase through any of the links that lead to external websites. The products I recommend are exclusively products I trust, love and use as well in my own kitchen. 

Adaptogenic Reishi-Chestnut Cream (on a Roasted Sweet Potato Tower)
I fell in love with this deliciously healthy Reishi-Chestnut cream dessert this season. The combination of the sweet chestnut and dates with the natural umami flavor of the Reishi mushroom and the creamy coconut milk texture is simply incredible! Now how to eat it? By itself, I'd say. But if you want to serve the cream as a breakfast dish, combine it with a roasted sweet potato, sage and a tiny bit of buckwheat and coconut chips to give it an extra crunch. 
    • -  
      100g Chestnut (pre-cooked from vacuum bag works perfectly)
    • -  
      30g Dates
    • -  
      Pinch of Cinnamon
    • -  
      Pinch of fresh ground Vanilla
    • -  
      85g Coconut Milk (Full-Fat organic)
    • -  
      2 Tsp Organic Reishi Powder
    • -  
      2 medium Sweet Potatoes (organic is important as peel isn
    • -  
      Coconut oil to coat Sweet Potato before baking
    • -  
      Coconut Chips
    • -  
    • -  
    • -  
      Maple Syrup
  1. Combine all ingredients in a high-powered blender and mix until creamy.
  2. Pre-soak the dates if they are very hard in a tiny bit of water.
  3. For the Roasted Sweet Potato: Clean the potato thoroughly and remove potential brown spots with a knife. Then place the sweet potato on a baking tray and coat it with a little bit of coconut oil. Bake for 25-30 min. Cool a bit and serve it with the delicious cream.
  4. Pro Tip: If you want to make the cream more solid, add another 100g coconut milk to the Reishi-Chestnut cream before serving.

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