by Jordan Douglas, HHC

‘Tis the season for holiday treats, baking and indulgence. I’m always a fan of treats that go the extra mile (thanks to wholesome, minimally processed ingredients or a judicious herbal spike), but this year in particular I’m interested in something that tastes delicious, supports my optimal functioning and doesn’t take my blood sugar or immune system on a wild ride. High intake of refined sugars wreak havoc on our skin, cognitive health, digestion and (more importantly these days) our immune system. Often clients are afraid I’ll suggest sweets be taken off the menu entirely, but quite the contrary – I’m most interested in adding in options or making substitutions that are more health-promoting instead of health-depleting. I believe mindful consumption is key, and personally can’t imagine a world without chocolate!

When sweetening treats, coconut sugar, maple syrup, honey and dates are better options from a nutritional standpoint. When it comes to buying chocolate, Hu Kitchen is my go-to, as it only contains a few ingredients and is sweetened with coconut sugar. If you prefer to keep your chocolate treats totally sugar-free, Lily’s makes some great stevia-sweetened options. Either way, the cacao is the true star of the show – an antioxidant powerhouse that supports cognitive health, boosts the mood and reduces stress. I created these truffles to satisfy any sweet tooth or chocolate craving in a nourishing way that does not dramatically spike blood sugar or deplete our immune function. I’ve added in two adaptogens here – ashwagandha and eleuthero – for additional herbal support in promoting a healthy stress response, supporting strong immune function and increasing vitality. You could easily omit the herbs from this recipe if that’s not your thing, or could substitute other herbs (medicinal mushrooms like reishi or lion’s mane would be great here). These truffles are delicious, incredibly easy to make, and are a delight to share with friends and family (or as a special treat

to nourish yourself!).

Dark Chocolate Adaptogen Truffles Recipe


  • ½ cup (heaped) dark chocolate chips (I like Lily’s to keep it sugar-free, or Hu Gems for a coconut sugar sweetened option)
  • ¾ cup cacao powder
  • 1T ashwagandha powder
  • 1T eleuthero power
  • ½ T Ceylon cinnamon
  • Pinch sea salt
  • 2t vanilla extract
  • 2/3 cup coconut milk


  1. Combine all ingredients except the coconut milk in a medium bowl; toss to combine
  2. Gently warm the coconut milk in a small saucepan over low heat
  3. Pour warmed milk over the chocolate-herb mixture. Let sit about one minute, then mix well with a rubber spatula.
  4. Scoop out about a tablespoon of the mixture at a time and roll into balls. Roll in more cacao powder, rose petals, flaky salt, coconut shreds, cinnamon, chopped nuts, etc. to coat, if desired.
  5. These truffles are most delicious fresh and will keep in a tightly sealed container in the fridge for 5 days.

Yields about 30 truffles.

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