There's more than one way to show your love this February. Chocolates are great, but treats with added health benefits are even better! These dairy-free, Paleo-friendly tea truffles are loaded to the brim in raw nutrition, providing a therapeutic and energizing dose of adaptogenic herbs and spices, to support the unique health needs of both sexes. Of course, don't let that keep you from enjoying both delicious and nutritious flavors!
Ashwagandha: Ashwagandha is an adaptogenic tonic herb that is commonly used for it's anti-inflammatory benefits and stress-relieving properties. It is also considered an aphrodisiac, believed to improve vitality and restore hormone balance.
Schisandra Berry: Schisandra is a prized tonic herb in Traditional Chinese Medicine for embodying each of the five flavors and elements. This bitter berry is commonly used to restore energy, promote longevity, improve concentration, clear the skin and prevent aging, and restore healthy hormone levels.
Maca: Maca is an adaptogenic root from South America. It has long been used as a tonic root to increase and promote energy, restore hormone levels, and improve sexual function and focus. It is considered a potent aphrodisiac and superfood for both sexes.
Nettles: Also know as stinging nettles, because of the tiny stinging hairs that cover the leaves and stem of the plant. The plant has been used to treat inflammation, allergies, breathing issues and asthma, as well as prostate issues.
From Alle Weil, POPSUGAR Fitness
Melt the cacao butter in a double boiler on low until completely melted.
In a food processor, combine the melted cacao butter with all the remaining ingredients, reserving the almond milk. Process until blended well, adding almond milk in 1 tablespoon at a time until a soft, but not sticky dough is formed.
Store in the fridge for a few hours or the freezer for 30 minutes to 1 hour to firm.
Using a tablespoon measurement for a consistent size guide, ball batter and roll in clean hands to form spheres. If batter is still too soft to roll, return to fridge or freezer. Roll truffles in a mix of coconut sugar and powdered herbs. Top with cacao nibs, rose petals, and salt, and store in refrigerator until ready to eat.