Adaptogenic Chocolate Truffles for Valentine's Day
Ingredients
- 3/4 cup cashew butter
- 1/4-1/2 cup maple syrup
- 1/2 t. Vanilla
- 1/4 cup water
- Pinch salt
- 1 t. Ashwagandha root powder
- 1/3 cup cacao butter melted
- 1/3 cup cacao powder
Preparation
Adaptogens like ashwagandha help restore balance, manage stress, and keep hormones in check; try consuming a teaspoon daily in lattes or treats.
In a food processor, combine cashew butter, maple syrup, vanilla, water, and salt; blend until smooth, scraping the sides as needed.
In a small saucepan, heat the coconut oil until fully melted, then stream it into the food processor through the holes.
Add the cocoa powder 1 tablespoon at a time to the mixture in the food processor.
Transfer the mixture to a small bowl and refrigerate for 30 minutes until firm enough to roll into balls.
Roll the balls in shredded coconut or beetroot powder; for a festive touch, you can also use rose petals.
