Chocolate Ashwaganda Energy Balls

Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew

These delicious Chocolate Ashwaganda Energy Balls are filled with warming Chai spices, dark chocolate chips and yummy nut butter which make for aa tasty energy snack or after dinner treat.

INGREDIENTS
  • 4 tablespoons nut butter (I used Everything Butter by Fix & Fogg)
  • 3 tablespoons honey (I used our own raw, unpasteurised honey)
  • 50g dark chocolate, chopped (I used Whittakers 72% dark)
  • 1 tablespoon Ashwaganda, powdered
  • 2 tablespoons dark cocoa or cacoa powder
  • 2 tablespoons hemp seeds
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger powder
  • 3/4 teaspoon cardamom powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • Your choice of ingredients to roll the balls in; I used cornflowers, slivered almonds, coconut, cocoa powder and freeze-dried black currant powder
METHOD
  1. Mix all ingredients together in a bowl until combined into a large ball.
  2. Take spoonful’s and roll into balls.
  3. Roll in toppings of your choice.

Store these amazing Chocolate Ashwaganda Energy Balls in the refrigerator for up to one week.  Makes approximately 9 large balls.

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Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew
Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew
Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew

Homemade Lemon Pepper

Homemade Lemon Pepper by New Zealand Herbal Brew
INGREDIENTS
  • 1/4 cup black peppercorns, hand crushed
  • 1/3 cup freshly grated lemon zest
  • 1/4 cup dried onion pieces, hand crushed
  • 1/4 cup dried garlic pieces, hand crushed
  • 2 Tablespoons pink Himalayan salt
  • 1 teaspoon dill seeds, hand crushed
  • 3 Tablespoons coriander seeds, hand crushed
  • 1/4 cup fresh thyme, chopped
  • 1 1/2 Tablespoons fresh dill leaves, chopped
METHOD
  1. Mix everything together in a bowl.
  2. Dehydrate for 3 hours @ 50C.  Stir every hour to prevent clumping.
NOTES
  • Hand crush the larger ingredients using a motar and pestle as you want some pieces to be very small and others to be a little larger.
  • Use the oven on the lowest setting (probably around 50C) try it with fanbake, but check regularly to make sure it doesn’t ‘over cook’ everything.
  • Try using fresh onion and garlic instead of dried versions.
  • Store in an airtight container.

Healthy Chocolate & Fennel Truffles

Healthy Chocolate & Fennel Truffles
Healthy Chocolate & Fennel Truffles
INGREDIENTS
1 cup sunflower seeds
1 cup cashew nuts
1 cup raisins covered with water and soaked for 10 minutes
1 tsp fennel seeds
1 tsp vanilla paste
1/4 cup cocoa or cacao powder
1 cup of desiccated coconut for rolling the truffles in
 
METHOD
  1. Soak the raisins for 10 minutes in enough water to cover them. Then strain the raisins, but keep the liquid as you may need to add some of it into the mixture later.
  2. Add the sunflower seeds and cashew nuts to a food processor and chop until very fine.
  3. Next add the raisins, vanilla paste, cocoa or cacao powder and fennel seeds. Process until the mixture starts to form a ball.
  4. If the mixture stays separated, then add a tablespoon of the liquid from the raisins into it and process again for another 15 seconds. Repeat this IF needed until the mixture forms a ball and binds together.
  5. Next, remove teaspoon-sized balls from the processor and roll in your palms until round.
  6. Roll each ball in the coconut until well covered.
  7. Repeat until all of the mixture has been used.
  8. Store in the refrigerator for up to one week.
 
OTHER FLAVOR SUGGESTIONS:
  • – Freshly squeezed orange juice can be used to soak the raisins and the addition of orange zest then added to the mixture as another delicious option.
  • – Substitute the fennel seeds with 2 tablespoons of finely chopped fresh mint leaves.
  • – Roll the truffles in cocoa or cacao powder or finely chopped nuts as an alternative.