Adaptogenic Chocolates
If you have a sweet tooth like me, or just want to make your loved ones really happy with some special little gifts, these easy homemade adaptogenic chocolates are for you. P.s. this recipe has no exact measurements because it is so intuitive and highly customizable, so just play around with it! I trust you ;)
#1: Sunflower Butter Ashwagandha Cups
What you need:
Semisweet, refined-sugar free chocolate chips (I prefer these)
Sunflower butter (can also use any nut butter of choice)
Ashwagandha powder
Raw honey
Mini muffin liners
Optional for efficiency: mini muffin pan
How to make:
Melt the chocolate chips in a double boiler (DIY double boiler)
As the chocolate melts in the double boilder, add the sunflower butter, honey, and ashwagandha to a bowl and stir together to create the filling
Line the muffin pan if using, otherwise just have the liners ready
When the chocolate is melted, drip a small amount onto the bottom of each liner
Place the liners and the bowl of the filling in the fridge for 20 minutes
Remove the liners and filling, and scoop a small ball of filling into each liner
Pour melted chocolate into each liner, covering the filling completely
Garnish with bee pollen, rose petals, sea salt, or any garnish of choice
Place in the fridge for 30 minutes and enjoy!
#2: Adaptogenic “Nougat'“ Truffles
What you need:
Semisweet, refined-sugar free chocolate chips
Sunflower butter (or any nut butter of choice)
Adaptogen powder (I used this digestive blend made by a friend)
Unsalted cashews
2-4 dates
Coconut milk
Raw honey
How to make:
Add the cashews, pitted dates, sunflower butter, adaptogen powder, honey, and a splash of coconut milk to a food processor and blend for about 20 seconds (leave it slightly chunky for a nougat-y texture)
Scoop the filling into a bowl and place in the fridge for 15-20 minutes
Melt the chocolate chips in a double boiler (DIY link in recipe above) while the filling is chilling… lol, that rhymes
Remove the filling from the fridge and scoop into little balls
Slightly flatten the balls so they are shaped more like patties
Dip each one into the chocolate, coating evenly
Garnish, place in the fridge for 30 minutes, and enjoy!