Ingredients
Directions
Make the Chai Spice Blend by mixing all ingredients in a small bowl and set aside.
Add ½ cup oats to a food processor with the dates, tahini, Chai spice blend, and Ashwagandha powder. Blend until it’s fully incorporated and has a moist consistency.
Add the remaining ½ cup oats and pulse 2–3 times until the oats are incorporated but still in pieces and not fully blended for texture.
With clean hands, roll the mixture into 1–2” balls and place them into an airtight container in the refrigerator (or freezer!).
Chef's Notes
Substitutions
In place of ashwagandha, you can use any adaptogen powder you’d like. Adaptogen blends made with reishi, cordyceps, or astragalus are great for this recipe.
In place of oats in this recipe, try puffed millet, quinoa, or amaranth.
Where to Find Ashwagandha Powder
You can find ashwagandha powder online and, occasionally, in specialty grocery stores or natural food markets.
Storage
Store ashwagandha balls in the refrigerator for up to 14 days or freeze for up to 3 months.
Ingredients
Directions
Make the Chai Spice Blend by mixing all ingredients in a small bowl and set aside.
Add ½ cup oats to a food processor with the dates, tahini, Chai spice blend, and Ashwagandha powder. Blend until it’s fully incorporated and has a moist consistency.
Add the remaining ½ cup oats and pulse 2–3 times until the oats are incorporated but still in pieces and not fully blended for texture.
With clean hands, roll the mixture into 1–2” balls and place them into an airtight container in the refrigerator (or freezer!).