Nourshing Ashwagandha & Tahini Bliss Balls

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If you haven’t already heard of Ashwagandha or "Winter Cherry" as its also known as, then allow me to me introduce you to one of the most powerful and popular herbs in Ayurveda medicine and healing.

A grounding and nourishing tonic to the mind and nervous system, Ashwagandha is considered one of the best adaptogen herbs, supporting the body’s ability to adapt and respond, reducing stress.

In particular, it’s beneficial in calming Vata imbalances (such as anxiety and disturbed sleep), promoting sound sleep and relaxation, while enhancing the intellect, memory and concentration.

Just a few of its many benefits.

Inspired to find ways of getting his power herb and medicine into my life and for my clients, I’m very excited to share this delicious recipe with you featuring this power herb and medicine.
A fun,tasty a nourishing way of getting their herbs into their day.

Little delicious bites of joy that will help you feel more calm and grounded and better able to cope with daily stresses.

These are such a great snack when in need for a little pick me up, for afternoon tea and after dinner.

I hope you enjoy them as much as I do.

INGREDIENTS

  • 1/3 cup organic tahini

  • 5 tablespoons organic almond butter or coconut butter / creamed (or nut butter of your choice)

  • 3 Tbsp. honey
    1-2 Tablespoons coconut sugar

  • 2 Tbsp. Ashwagandha powder
    1/4 tsp ground cinnamon
    1/4 tsp Himalayan sea salt

  • For coating: 2 to 3 Tbsp. desiccated coconut, 2 tbsp. pistachio nuts, finely chopped, 2 tbsp. raw cacao powder or finely chopped dark chocolate

Makes 12 to 14 depending on size.


INSTRUCTIONS

  1. Add tahini, coconut butter or other nut butter of choice, honey and coconut sugar and the cinnamon into a medium bowl and mix until smooth.

  2. Add Adaptogen Milk powder and mix until well-combined.

  3. Knead until dough is thick enough to hold its shape. If wet, add more Adaptogen Milk a little at a time.

  4. Once ready, roll into 1-inch balls, then lightly dust with coconut flakes. Place on lined baking sheet.

  5. Refrigerate for a few hours before transferring to an air-tight glass container for storage (room temperature).

Makes 12 to 14 depending on size.


Enjoy !!

With love,

Michelle X