I’m going to be honest: I’m kind of obsessed with this Adaptogenic Chocolate Truffles recipe–it’s so freakin’ good. Essentially I wanted something chocolate-y and delicious, but also functional. So naturally, I added in some ashwagandha, one of my favourite adaptogens. Ashwagandha helps to just mellow you out, and take away the jitters. It literally makes this the perfect bliss ball.
And these chocolate truffles have really been a life saver this week. Seriously. Earlier this week, I had to give a talk to 60 new staff members, and as someone who is not used to public speaking, I was really nervous. So I ate a few of these and felt instantly calmer. The nice thing about adaptogens is that they can help with stress, without making you feel groggy or giving you brain fog.
So I made a big batch of this Adaptogenic Chocolate Truffles recipe to keep in the freezer for when a craving (or stressful situation) hits!
HOW TO MAKE IT
The great thing about this recipe is that it’s so easy to make. You simply heat up the coconut milk and pour it over the chopped chocolate to make a creamy, silky ganache. From there, I chose to add in hazelnut meal, oats, and flax meal because I wanted a bit of texture–but it’s not necessary for the structure of the truffles, so you could omit it if you wanted to. Then add in your ashwagandha, stir, and place in the fridge for 2-4 hours to set.
When you’re ready to roll, let it sit out at room temperature for 10 minutes before starting. Take a 1-inch scoop and scoop the mixture, rolling to form balls. You can either leave as is, dust with cocoa or sprinkle with sea salt. Totally up to you!
KEY INGREDIENTS
Dark chocolate
Coconut Milk
Hazelnut Meal
Oats
Flax Meal
Ashwagandha
B.Powered (or Raw Honey)
NUTRITION BENEFITS
If you’ve never heard of ashwagandha, it’s the ultimate chill pill. Ashwagandha is an adaptogenic herb, used in Ayurvedic practices for the last 3000 years to help relieve stress, improve concentration and boost energy levels. It helps to reduce cortisol levels, to better help manage both stress and anxiety. One 60-day study found that taking ashwagandha was able to reduce stress + anxiety but up to 69%, compared to 11% for the placebo group!
Another study found that taking ashwagandha twice daily for 8 weeks improved memory, brain function and the ability to perform tasks.
It’s also concerned safe to take for most people and can be a great tool in your wellness kitchen. However, if you’re pregnant, breast-feeding, have an autoimmune condition or thyroid issues, it’s best to check in with your family practitioner!
I also used B.Powered, which is product made by Beekeeper’s Naturals. It has a mix of raw honey, bee propolis, royal jelly and pollen–all of which work together to boost energy, mental clarity + support the immune system. If you don’t have access to this, you can use raw honey or maple syrup!
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KITCHEN ESSENTIALS FOR THIS RECIPE
You’ll definitely have to give this Adaptogenic Chocolate Truffles recipe a go–I brought it to a get together with friends not too long ago, and it was a hit! If you do make it, be sure to tag me on instagram (@thenourishedmind)–I love seeing what you guys whip up!
PS. Don’t forget to sign up for my weekly newsletter, to stay up to date on the latest recipes, nutrition tips + discounts to my favourite products! You can sign up below.
With love,
Adaptogenic Chocolate Truffles
Ingredients
- 400 g dark chocolate chopped
- 1 can full-fat coconut milk
- 1 tbsp B. Powered (or raw honey)
- 1 tbsp ashwagandha
- 1/2 cup hazelnut meal
- 1/2 cup oats
- 1 tbsp flax meal
Instructions
- In a small pot, warm coconut milk until it begins to steam (but not to a boil).
- Place chopped chocolate in a large, preferably glass, bowl. Pour heated coconut milk overtop, and allow to sit for 1-2 minutes to let the chocolate milk. Whisk together until it's well-combined and smooth.
- Stir in remaining ingredients, and place in the fridge for 2-4 hours to set.
- When you're ready to scoop, set out truffle mixture to thaw for about 10 minutes. Using a 1-inch cookie scoop, scoop truffles and roll to form even balls.
- Dust in cacao, sprinkle with sea salt or leave plain--whatever you'd like! Keep refrigerated until ready to serve, or freeze for a treat for later.
YUM! My mouth is watering because these look so good. And, also this would even make a great little treat for Valentines Day too!
I totally agree! A very relaxed Valentine’s Day I think! 🥰
These look great! I just bought some ashwagandah. I’m going to try these but I am allergic to hazelnuts so I’ll have to leave that out!
Yeah definitely make it without —it will still be so tasty 🙂
The truffles look soooo good. Thanks for sharing this recipe.
Of course! I hope you get the chance to try it! 🙂
This is a great recipe but you cannot say that is gluten-free because oats contain gluten. I made it without the oats and it turned out just as wonderful.
Thanks so much! Oats are naturally gluten-free, you just have to be sure to buy oats that are manufactured in a gluten-free facility. Oftentimes there is cross-contamination which can make the oats not gluten-free. I’m glad you enjoyed the recipe! 🙂
Warmly,
Tisha