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Ashwagandha is an adaptogen. It’s been shown to lower blood sugar levels, reduce cortisol, help brain function, and combat signs of anxiety and depression. Needless to say, I use it a lot and it’s very complementary to CBD. I find it particularly useful in the evenings, just before bed, which is why this recipe works like a decadent bedtime snack.
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Ingredients
- 4 oz
dark vegan chocolate, coarsely chop
- 2
tablespoons coconut butter (or regular butter)
- 1
tablespoon maple syrup
- 0.5 cup
- 0.5
teaspoon ground cinnamon
- 1
teaspoon ashwagandha root powder
- 30
milligrams CBD oil
- 16 oz
carbonated water
-
Hot fudge, caramel sauce, and store-bought freeze-dried strawberry powder, for serving (optional)
- 95 grams
dark vegan chocolate, coarsely chop
- 2
tablespoons coconut butter (or regular butter)
- 1
tablespoon maple syrup
- 120 ml
- 0.5
teaspoon ground cinnamon
- 1
teaspoon ashwagandha root powder
- 30
milligrams CBD oil
- 480 ml
carbonated water
-
Hot fudge, caramel sauce, and store-bought freeze-dried strawberry powder, for serving (optional)
Method
- In a medium-size saucepan over low heat, melt the chocolate and coconut butter, stirring continuously (both burn easily, so be watchful).
- Once smooth, remove from the heat and stir in the maple syrup.
- Next, add the milk to the cooling pan, scraping down the sides with a rubber spatula.
- Transfer the concoction to a high-speed blender and add the cinnamon and ashwagandha root powder and blend on high for 1 to 2 minutes.
- Decant the liquid into 2 glasses and dose each with 15 milligrams CBD oil.
- Divide the carbonated water between the glasses.
- Drizzle hot fudge and caramel sauce on top, and garnish with strawberry powder, if using. Drink immediately.
This recipe was reproduced from Jamie Hall’s new book, “Alternative Alchemy: Recipes & Mindful Baking with CBD, Herbs, and Adaptogens”. Buy it here.
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