A Year of Herbs. January: Ashwagandha

Ashwagandha is often used in teas or even warming milk-based beverages, such as Sweet Willow's popular Moon Milk blend. We love to incorporate it into foods, too. Cocoa, nut butter, dates, and warming spices pair beautifully with it, creating something that feels both comforting and functional.  Here is a favorite recipe we return to throughout the year; it is hard to recall where we first saw this recipe, but we do love it!

Ashwagandha Cacao Date Energy Bites

1 cup soft pitted dates

¾ cup rolled organic oats

½ cup nut butter of choice

2 TBS cacao powder

½ tsp ceylon cinnamon powder

½ TBS ashwagandha powder

Pinch of salt

Blend dates in a food processor until they form a sticky paste. Add rolled oats and pulse again until the mixture clumps. Add nut butter, cacao powder, cinnamon, salt, and ashwagandha powder. Blend until smooth, and adjust texture with a teaspoon or two of warm water if needed. 

Roll into small balls and coat in shredded coconut, crushed nuts, or extra cacao if you like, then chill for at least 30 minutes. Stored in the refrigerator, these keep well for about a week and make a grounding snack for busy or stressful days. I make these in larger batches and freeze them, so I can just pull some out of the freezer in the morning as I want them.