These beautiful, chocolate-dipped, spiced balls look like dessert, but are boldly-flavored, full of adaptogens, and can function as an energy-boosting snack. To make the balls easier to roll, be sure to use natural almond butter that’s separated from its oil and is somewhat crumbly. Ashwagandha, sometimes called “Indian Ginger,” is a pungent adaptogen said to reduce stress. For a touch more sweetness use 70 percent cacao dark chocolate.
TO MAKE ALMOND OJAS BALLS: Take 1 tsp. of almond butter and roll into a small ball. Use a little coconut oil to grease your hands if needed. Repeat approximately 9 more times. Put on a plate in the freezer for about 10 minutes or until firm.
Meanwhile, put dates, ashwagandha, and coconut oil, plus remaining 1 tbsp. almond butter in a food processor and mix until all ingredients come together Into a smooth ball, about 3 minutes.
Take the almond butter balls out of the freezer. Take approximately 1 tbsp. of the date mixture, roll into a ball, and pat down into a circle on your hand. Put one almond butter ball in the middle, wrap filling around it, and roll into a ball. Repeat 9 more times, place the balls on a plate, and return to the freezer for 10 minutes.
Melt chocolate using a double boiler or the bain-marie method. Remove balls from freezer and dip each one into the chocolate, coating evenly. Garnish with freeze-dried raspberries and almonds. Place on a plate lined with parchment paper and refrigerate until chocolate hardens.
TO MAKE COCONUT CASHEW OJAS BALLS: Add coconut, cashews, coconut oil, and cardamom to a food processor. Mix until all ingredients are ground up and combined, scraping bowl down midway through, about 2 minutes.
Take approximately 1 tbsp. of the mixture and roll into a ball. Repeat 9 times.
Melt chocolate using a double boiler or the bain-marie method. Dip each ball into the chocolate, coating evenly, then place on a plate lined with parchment paper. Garnish with chopped cashews, and rerigerate until chocolate hardens.