Homemade chocolate is seriously something you need to consider. This one is packed with superpowers, is easy to make, and is SUPER delicious. Say hello to homemade vegan snickers with the adaptogens ashwagandha and maca!
ADAPTOGENS: What on earth is an adaptogen? They are a unique group of herbal ingredients used for centuries in Ayurvedic medicine to improve health and especially the adrenal system which is the system that is in charge of managing your body’s hormonal response to stress (such as cortisol). The name comes from the herbs ability to adapt to your body’s needs (1). They are great herbs if you have experiences stress, or you need help to heal. You can usually get them in your health food or specialty store, or on Amazon or iHerb.
ASHWAGANDHA: Ashwagandha is an adaptogen herb belonging to the tomato family that has been used in India and Sri Lanka for the past 5,000 years in Ayurvedic medicine. The past few years the herb has gained attraction in the wellness world again with good reason. It is well known to help the body reduce stress and strengthen the immune system after illness, and is used against mental and physical exhaustion. Other benefits are to reducing anxiety and depression, as well as improving concentration. Yes, please?!
MACA: Maca root is also an adaptogen and is in the same family as (radical) broccoli and cabbage, but it has even more unique properties than these vegetables. Maca is grown in South America, mainly in Peru. Maca contains 18% protein and contains a whole range of nutrients such as magnesium and iron. Maca is known to balance hormones for both men and women (PMS, menopause, fertility, testosterone, and estrogen), and is also used for energy and mood-boosting effects.
Snickers with adaptogens
- 1/5 cup almond butter
- 1,5 tbs coconut flour
- 6 big Medjool dates
- 1 tsp maca powder
- 1 tsp ashwagandha
- 1 tbsp melted coconut oil
- 1/4 cup cashews
- 1 tbsp melted coconut oil
- 50 g cacao paste
Mix the almond butter and coconut flour, and place the mixture on a greaseproof paper. Form the mix into a 1 cm thick square using your hands, and place it in the freezer for about 30 minutes.
While waiting for it to freeze, start preparing the caramel sauce. Place the Medjool dates, adaptogens and coconut oil in a blender, and blend the mix until it has a creamy consistency. Take the bottom layer out of the freezer and spread the caramel sauce on top with a spatula. Gently sprinkle over the nuts and place everything back into the freezer for about 30 minutes.
Lastly, place about 30 grams of chocolate paste and 1 tbs of coconut oil in a pan, melt it, and with a spoon drizzle it over the bars. Make sure to cover the top and the sides. Place everything back in the freezer and wait 30 minutes, then they are ready to be served! They melt really fast so they are best out of the freezer. Hope you like it!
Enjoy them while they last!