The dough can be refrigerated for up to 3 days. Or freeze up to one month.
Yield: 48 1 inch truffles
1/4 cup astragalus powder
1/4 cup eleuthero powder
1/4 cup ashwagandha powder
1/4 cup hawthorn berry powder
1/4 cup dark cacao nibs
1/4 cup cocoa powder + 2 to 4 tbsp. for dusting
1 tsp. nutmeg, freshly grated
1 tsp. black pepper, freshly ground
1 tablespoon ginger powder
1 tablespoon cardamom
1 cup tahini butter
1/2 cup almond butter
1/2 cup honey
1/2 cup of maple syrup
3 tsp. additional honey, as required
In a large bowl, mix together tahini, almond butter, and raw honey. Stir in maple syrup.
In a second bowl, stir together all powdered herbs and spices.
Mix the powdered herbs, cacao nibs, and cocoa powder into the butters and honey mixture.
Roll the dough into 1 inch diameter balls.
Roll the balls in the extra cocoa powder to prevent from sticking. Store in covered glass dish in the fridge.
Serving size – 2-3 daily
***These don't last very long in our house (they get gobbled up quickly between the four of us) so making a double (triple?!) batch is not unwise. Cheers!
Time: 75 minutes
What you will need:
1 lb of fresh organic ginger
1 lb of organic sugar (approximately)
Peel or wash well the ginger and slice it thin, but not paper thin. Place the sliced ginger into the saucepan and cover it with water. Bring to a boil and then simmer for about 30-40 minutes. It is done when the ginger has become more translucent.
Drain off the ginger tea and reserve 1/4 cup. You can drink the rest or make syrup from it. It is very strong! To determine how much sugar you will use, weigh the ginger. You will use the same amount of sugar by weight. So if your ginger weighs 8 oz, then measure out 8 oz of sugar by weight.
Return the ginger to the saucepan along with the sugar and the 1/4 cup of ginger tea. Turn the stove to medium high heat and stir the ginger frequently. The sugar will quickly dissolve and what will remain is the ginger and the sugar liquid. Once this starts to simmer, turn the heat down to medium and continue to stir very frequently. In between stirrings lay out a sheet of wax paper on the counter. Total stirring time will be around 20 minutes. During the twenty minutes the liquid will continue to reduce and will finally crystalize.
Once the mixture looks fairly dry, remove the pan from the heat. Warning: If you don’t stir often enough, the mixture will easily scorch. Lay the ginger out on the prepared wax paper and allow to cool. Once cool keep these in a covered container in a cool place. They should keep for at least a couple of weeks.