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Recipe: Ashwagandha Adaptogen Energy Balls

Posted by BroglieBox Contributors on
Recipe: Ashwagandha Adaptogen Energy Balls

 

Ashwagandha Adaptogen Energy Balls

So you keep hearing about adaptogens, but you aren't sure what they are and why they benefit your health. Fear not! We are here to help.

Adaptogens are stress-fighting plants that have been used for centuries in Chinese and Ayurvedic healing. An easy way to remember it: they help your body "adapt" when stressors arise. 

Ashwagandha is one of our favorite adaptogens.  According to National Ayurvedic Medical Association Certified Health Counselor Bhavna Mehta, “ashwagandha supports longevity and vitality. It helps build strength. It stabilizes mood. Stress can bring havoc on the body, but this herb may support us to shield against its negative effects." 

The BroglieBox team was sure to include this powerful plant in a previous season's box. If you didn't subscribe in time to get that box, you can pick up organic ashwagandha in powder form at your local Sprouts or Whole Foods.  

How to incorporate ashwagandha into your diet?

These energy balls are a perfect snack or dessert! Incorporates ashwagandha as well as other nutritional powerhouse ingredients. No baking required!

INGREDIENTS:

• 3/4 cup cashews

• 3/4 cup almonds

• 1/8 cup chia seeds
• 1-1/2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 tablespoon maca powder (optional)
• 8 dates pitted
• 1-1/2 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• 2 tablespoons
ashwagandha powder
• 2 tablespoons cacao nibs (optional)
• unsweetened shredded coconut (optional)

 

In a food processor, pulse cashews and almonds until ground. Strain water from dates, then add the dates to the processor and pulse for 15 seconds.

Add in remaining ingredients and pulse until dough-like texture is formed.

If needed, add a tiny bit of water.

Remove blade from processor. Form dough into ping-pong size balls.

Roll in shredded coconut to cover (or leave them “naked” if you don’t like coconut)

Place on cookie sheet and refrigerate for 30 minutes.
Keep in a covered container in the refrigerator for up to 5 days.

 

 

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