Often, one can arrive in Fall with depleted energy from Summer’s long days, so when I have gatherings to attend in the Fall, I love to bring these warming little nuggets of energy for sharing. This is a recipe from Kate O’Donnell’s “The Everyday Ayurveda Cookbook”. One of my many favorites on my ‘go-to cookbooks’ list.
Sunbutter Truffles do double duty as a delicious treat and a nourishing bite as they contain many ingredients that promote Ojas (our reserves & immunity), including the adaptogenic herb Ashwagandha.
Adaptogens are a select group of herbs that support the body's natural ability to deal with stress because of their unique propensity to adapt their function according to the specific needs of the body.
Ashwagandha is also categorized as a Rasayana in Ayurveda which means it is a restorative herb that lengthens the lifespan due to its ability to strengthen and revitalize tissues in the body.
All the sweet, unctuous, and grounding qualities of the ingredients, along with the Ashwagandha make this treat nourishing to the adrenals, the nervous system, and the bone and reproductive tissue. This is great medicine for that Vata aggravation we can so easily experience during the Fall.
Sunflower butter is a good choice as it is the lightest nut butter, and therefore easiest to digest. The addition of cinnamon provides an additional aid to the digestive system, as Ashwagandha can be hard to digest alone, as it has a very heavy (guru) quality.
You only need to enjoy one or two of these truffles at a time, as they are dense and packed with goodness and deep nutrition.
Sunbutter Truffles (recipe by Kate O’Donnell)
makes about 12
Sun Butter Filling
2 tsp melted Coconut Oil
1/2 cup Sunflower Butter
1 tbsp raw Honey
1 tsp pure Vanilla extract
3/4 cup Almond Meal
2 tsp Ashwagandha Root Powder
3 tbsp melted Coconut Oil
1 tbsp + 2 tsp Maple Syrup
1 tbsp + 2 tsp raw Cacao Powder
Shredded Coconut for decoration (optional)
1. Gently melt the Coconut Oil by standing the jar in hot water.
2. In a small bowl, mix together 2 tsp melted Coconut Oil, Sunflower Butter, Honey, and Vanilla.
3. Add the Almond Meal, sprinkle with Cinnamon and Ashwagandha, and stir to combine.
4. Cover and place in the freezer for 45 minutes.
1. Cover a cookie sheet with a piece of parchment paper.
2. Meanwhile, make the chocolate coating in a small bowl by whisking with a fork the remaining 3 tbsp Coconut Oil with Maple Syrup and Cacao Powder.
3. Prepare it for dipping by placing the bowl inside a larger bowl of warm water. This will keep the coating from solidifying while you work. Take care not to get any water inside the Chocolate.
Putting it Together
1, With the chilled Sunflower Butter mixture, shape 1-inch balls and drop them, one at a time, into the Chocolate.
2. Using two spoons, roll the ball until it is totally coated, then lift it out and lay it on the papered cookie sheet.
3. If desired, sprinkle Coconut over the top before the coating hardens.
4. Keep refrigerated until serving as they can get soft & melty if left out too long.