October 3, 2023 KATHRYN CANNON
Turn your favorite ashwagandha tincture into a chocolate treat.
Chocolate Ashwagandha Bites Recipe
- 1 oz (30 mL) ashwagandha tincture
- 1 ½ cups rolled oats, organic
- 1/4 - ½ cup sesame seeds, raw, organic
- ½ cup pumpkin seeds, raw, organic
- or ½ cup sunflower seeds, raw, organic
- ½ cup dried goji berries or freeze dried fruit, organic
- 1 Tablespoon ground flaxseed, organic
- Tip for keeping flax fresh & prevent it from going rancid, store it in freezer for freshness between uses
- ½ - 3/4 cup cacao powder, organic
- 3/4 cup maple syrup, organic
- ½ cup avocado oil
- ¼ cup unsweetened applesauce, organic
- ½ Tablespoon real vanilla extract
- 1 egg, organic
- Or mix 1/4 cup warm water with the flax seed and let stand 3 minutes before adding
- ½ cup mini chocolate chips
Prep time: 15 minutes
Cook time: 10-12 minutes
Materials:
- Large mixing bowl
- Measuring cups
- Measuring spoon
- Stainless steel cookie scoop (1 T. size)
- Spatula
- Two baking pans
- Silicon baking pan liners, or parchment paper
- Food processor
Instructions:
- Preheat oven to 350 degrees
- Line baking sheets with liners or parchment paper
- In a large mixing bowl combine rolled oats and ashwagandha tincture, mixing thoroughly
- Add sesame seeds, pumpkin or sunflower seeds, dried goji berries or freeze dried fruit, and flaxseed to bowl
- Note: if you are using a flax egg instead of a real egg, reserve the flax to make a faux egg with warm water in a later step
- Add contents of the mixing bowl to the food processor and blend for 1-2 minutes until rolled oats have been broken down and ingredients have been thoroughly combined
- Add processed ingredients back to the mixing bowl
- Add applesauce, avocado oil, cacao powder, maple syrup, vanilla extract, and egg, stirring to combine
- If you are using a flax ‘egg’, mix the flax with 3 T. warm water and let stand for 3 minutes
- Use a cookie scoop to scoop out 1 T. size ashwagandha bites
- Note: bites will not spread out since there is no leavening agent in the recipe
- Bake at 350 degrees for 10-12 minutes until desired doneness
- Let cool on cookie sheets or a cookie rack
- Store in the refrigerator for 2 weeks
- Serving size 1-2 bites per day
Kathryn Cannon is an experienced organic gardener, clinical herbalist, and advocate for patient rights. She founded Terra Uma LLC in 2017 to empower clients to optimize performance and mental health by incorporating plants and fungi into their everyday routines. Kathryn was co-founder of an urban farm and community center in Portland, OR. She currently runs a wellness coaching practice in the Washington, DC area where she assists clients in finding relief with herbs and wellness tools.