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.
4 ounces (95g) dark vegan chocolate, coarsely chopped
2 tablespoons coconut butter (or regular butter)
1 tablespoon maple syrup
½ cup (120ml) nut milk
½ teaspoon ground cinnamon
1 teaspoon ashwagandha root powder
30 milligrams CBD oil
16 ounces (480ml) carbonated water
Hot fudge, caramel sauce, and store-bought freeze-dried strawberry powder, for serving (optional)
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.