Adaptogen Chocolate Truffles with Ashwagandha and Cordyceps

02/13/2023 |
Adaptogen chocolate truffles dusted with cacao in a white bowl beside pink roses and strawberries.

Love is in the air, and nothing says ‘I love you’ quite like chocolate! Nothing shows ‘I love you’, though, like some real TLC, the kind that nourishes the whole body, mind, and spirit. With these rich, luxurious truffles, you can have it all.

Folded into these silky smooth dessert bites are some knock-your-socks-off wellness benefits. Our ORGANIC INDIA Ashwagandha is a powerful adaptogen, used for centuries as a healthy source of vitality. Ashwgandha is lauded for its capacity to support healthy stress response, endurance, stamina, energy, and more. Paired with this potency is our nourishing ORGANIC INDIA Shatavari, best known for its role in supporting hormonal balance.

Feel free to play with your favorite ORGANIC INDIA supplements in this forgiving and heavenly delight. Decadent dark chocolate and cacao offer a smooth welcome. We’ve elevated these even further by incorporating Mushroom Revival Cordyceps powder. Increasingly noted for their promising health benefits, Cordyceps is used to fight cell damage, reduce fatigue, boost strength and a whole lot more. As an added bonus, Mushroom Revival’s Cordyceps powder lends subtle, carob-like notes that only enhance the deep chocolate flavor. Add a pinch of cayenne and a touch maple syrup if you please, shape and roll in cacao powder, and you’ve got a surefire unforgettable declaration of love.

Luscious adaptogen chocolate truffles

With Ashwagandha Root and Cordyceps Mushrooms

Adaptogen chocolate truffles dusted with cacao in a white bowl beside pink roses and strawberries.

Approximately 20 truffles


  • ½ Cup coconut cream (you can swap in full fat coconut milk, chilled overnight)
  • 1 Teaspoon ORGANIC INDIA Ashwagandha
  • ½ Teaspoon ORGANIC INDIA Shatavari
  • ½ Tablespoon Mushroom Revival Cordyceps powder
  • Pinch cayenne, optional
  • 1 ½  cups finely chopped vegan chocolate or vegan chocolate chips
  • 1 Tablespoon maple syrup, optional
  • ½ Teaspoon vanilla extract, optional
  • ¼ to ⅓ Cup cacao powder, for rolling/dusting


  1. Heat the coconut milk or cream to just a simmer. Turn off the heat and whisk in the vanilla, Ashwagandha, Shatavari, cordyceps powder, and cayenne.
  2. Stir in the chocolate and loosely cover to keep the heat in, until it melts. (If the chocolate doesn’t melt, feel free to gently bring up the heat then turn off again, or microwave in ten second increments until smooth). When the chocolate has melted, stir in the vanilla and maple syrup. Let the mixture sit uncovered in the refrigerator for approximately 2 hours, until firm but not too hard. (If the chocolate is too hard to scoop, let sit at room temperature to soften slightly.)
  3. Place the cacao powder in a small dish. Using a tablespoon, scoop the chocolate ganache into truffle balls, gently coating each in the cacao mixture. Enjoy immediately or refrigerate to firm up further. Store, covered, in the refrigerator for up to 5 days. Bring to room temperature before serving.

Complete the lovey Valentine spread with these herb-infused Valentine cake pops and wash it all down with Cinnamon Rose Hot Chocolate.