This time of year can bring warm winter wishes – or a depletion of immunity and energy. A transition to dark days and frigid temperatures can trigger more than just a change in season – it’s also an opportunity for a change in your eating habits that will bolster your stamina and protect you from illness.

This year, nourish your body with rich, heavy, moist foods and boost your well-being with herbs that will support your vitality. Instead of hunkering down and riding winter out, intentionally design your season with foods that sustain your strength.

Enter the Mayan Chocolate Energy Truffle. These truffles are a big hit in my winter herb workshops and are simple to make. They’re packed with nourishing fats and warming spices. It’s a healthy sweet that delivers one of the top Ayurvedic herbs – ashwagandha. 

Allow me to introduce you to the superpowers of ashwagandha. It is one of my favorite brain herbs because it increases BDNF (brain-derived neurotrophic factor), which is linked to better cognitive function. We need our brains to stay on this winter, and ashwagandha is a brain food that can sustain your mental powers. 

Ashwagandha is harvested in the fall and is heavy, sweet and warm. It is the perfect antidote to winter. Ashwagandha boosts endurance, stamina, immunity, and stable mood – all much needed for these winter months. It translates literally to “strength of ten horses” which gives a clue about the power it can bring into your life. If you want more vitality and less stress hormones this winter, this is an excellent herb to try! And when you can pair it with chocolate and warming spices, that’s a win!

Mayan Chocolate Energy Truffles

1 cup raw cashews
1 cup pitted dates, soaked 10 minutes
1/2 cup tigernut flour

1/3 cup chia seeds

1/4 cup raw cacao powder
1-2 tbs ashwagandha powder
3 tbs vanilla ghee
1 tsp cinnamon
1 tsp vanilla extract
1/4-1/2  tsp chili powder
1/8 tsp cayenne
1/4 tsp Real Salt

Pulse the cashews in a food processor until there are large pieces. Add all remaining dry ingredients and pulse until just blended. Add the ghee and vanilla and pulse to mix again. Finally, add one date at a time with a little bit of soak water until well combined.

Store in the refrigerator to firm up and until you are ready to roll the dough into balls. Roll into bite size truffles and coat with this sweetened cacao flour mix:

2 tbs tigernut flour
1 tbs raw cacao 
1 tbs powdered coconut or maple sugar