Ashwagandha Nut Butter Balls

  • 1 jar (16oz) nut butter (I used peanut butter in this recipe, but you can use any that you'd prefer)
  • 1/2 cup dried fruit (I used cranberries)
  • 1/2 cup semi sweet chocolate chips or cocoa nibs
  • 1/4 cup chia seeds
  • 1/4 cup honey or agave syrup
  • 1/4 cup ashwagandha powder
  • 1/2 tablespoon cinnamon powder
  • Coconut flakes, enough for coating

Mix all ingredients together until it reaches the consistency of dried cookie dough. Then divide up the dough into balls, about the size of a ping pong ball. Roll the balls in coconut flakes until fully coated. Place in the refrigerator for 1 hour to solidify. These keep really well in the freezer, and I wrap mine in wax paper to freeze and grab for a quick snack or addition to breakfast.