Adaptogenic Chocolate Truffles Recipe - Nourished With Tish (2024)

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

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!

KITCHEN ESSENTIALS FOR THIS RECIPE

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.