“Know the rules well, so you can break them effectively.”-
The Dalai Lama
Once in a while, I love making my own chocolate treats to serve my friends. Ashwaghanda is grounding and promotes strong muscles, a calm clear mind and stress-resilience. Dates are nutrient rich and help build energy and ojas (the subtle essence of kapha).
This dessert will bring a boost of energy to the body-mind, so you may wish to enjoy them in the late afternoon if you are not a good sleeper, or enjoy moderately.
10 dates, dried and pitted
2 teaspoons ashwagandha powder
½ cup dark or semi-sweet chocolate chips (I recommend Cocoa Camino Brand)
1 teaspoon coconut oil, refined
1/2 teaspoon vanilla extract (optional) and/or 1/2 teaspoon cinnamon or cardamom
Sea salt and sesame seeds for topping
Using a blender or food processor, blend the dates and ashwagandha into a paste. Roll into small balls. If too sticky to shape, refrigerate for 10 minutes.
Meanwhile, heat chocolate chips and coconut oil in a small pan over medium heat. Stir frequently. Dunk the date balls into the chocolate to coat, and rescue with a spoon. Place on a baking sheet lined with parchment paper and sprinkle with sea salt and sesame seeds.
Refrigerate or freeze to set chocolate. Eat while slightly chilled to avoid melting.
Source: The Book of Taste Blogspot
About the Author
Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.
Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing.
Briya is based in Ottawa, Canada and can be reached at email@example.com