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Adaptogen Truffle Balls

As I work towards naturally healing an autoimmune thyroid disease, Hashimoto’s, I’ve been experimenting with adding adaptogen powders to my meals here and there over the past year. Along side meditation, I find that they have helped my nervous system better response to stressors and more quickly find its way back to homeostasis when it gets out of balance. Adaptogens work by increasing the body’s resistance to physical, emotional, chemical and environmental triggers. 

I like to rotate a teaspoon of one or two to my morning smoothie or overnight oats. I’ve also tried them in coffee, a variety of energy balls (like these) and even soups and pastas! Below are the ones I keep stocked in my pantry and what they’re known best for. They can have a strong taste, so if you’re sensitive you can always experiment with the amount you add.  Also, to avoid any adverse reactions, I recommend starting with 1/4 teaspoon and building up to full teaspoon over time. 



  • 1 cup unsalted cashews
  • 1 1/2 cups coconut cream powder
  • 1 cup pitted dates
  • 1/3 cup raw cacao powder
  • 3 tbsp coconut oil, melted
  • 1 tsp maca powder
  • 1 tsp ashwagandha powder
  • 1/4 tsp sea salt

Directions: Pulse cashews in food processor until roughly chopped. Add the rest of the ingredients and keep pulsing the mixture until it gets smooth enough to make into balls. Scoop into a bowl and let it sit for about 10 minutes so the coconut oil hardens a little bit.  From there, scoop into tbsp sized balls and roll in cacao nibs or bee pollen or vanilla powder if desired. Makes 24 balls, store covered in fridge for up to a week.

If you’re interested in learning more, I recently purchased this book and have found it to be a great reference book to have on hand in the kitchen! It reviews each adaptogen in detail and also has a handful of great recipes at the end, of which this recipe was adapted from.