Cacoa Chai Ashwagandha Balls

Somewhere between tears, November harvests, and other acts of daily privilege, I'll likely be making these today, or sometime soonish.

With the chill of autumn setting in it's as good a time as any to make a small batch of warming Cacoa Chai Ashwagandha Balls. ::nods::

The recipe's not hard 'n' fast, so mix 'n' match your ingredients as your inspiration (and what you have on hand) guides you.

Cacoa Chai Ashwagandha Balls

⅓ cups nut butter or tahini

¼ cup syrup (maple, fruit, herbal or honey)

½ t. vanilla extract

3 T. cacao

3 T. ashwagandha powder

1 t. cardamom powder

1 t. cinnamon powder

1 t. ginger powder

1 t. grated nutmeg

Mix together the nut/seed butter, syrup 'n' vanilla. Blend in the powdered herbs, mix really well.

Roll into 1-inch balls (you many want to chill the “dough” a bit before rolling), dust in powdered cacao (or coconut, or hemp seeds, sesame seeds, or anything of your choice).

These will keep in the refrigerator several weeks, if they last that long. I invite you to make a batch, and enJOY.

Peace. 🕊