This Recipe Boosts Your Energy, Without Any Caffeine Jitters

It's perfect for an afternoon pick-me up!

Catharina Hedburg/The Ashram Cookbook
Catharina Hedburg/The Ashram Cookbook

This spiced chocolate concoction is an antioxidant, neurotrophic brain booster that delivers a palpable feel-good mental stimulus without the jittery crash of coffee. It also provides solid immune system and longevity support, counterbalancing and mitigating the physical depletion that often accompanies periods of stress and overexhaustion. The medicinal mushroom known as lion’s mane has been shown to induce Nerve Growth Factor (NGF) synthesis in nerve cells, supporting memory and the nervous system.

Adaptogens are substances that enable the body to adapt to physical, mental, or emotional stress, restoring energy reserves at the mitochondrial level. With the pressures of modern life, adaptogenic herbs, roots, berries, and mushrooms can offer means to stay balanced and healthy. Ginseng, eleuthero, schizandra, maca, rhodiola, pine pollen, ashwaganda, astragalus, gynostemma, cordyceps, chaga, reishi, lion’s mane, milk thistle, tulsi (holy basil), aloe vera, gotu kola, moringa, bacopa, shatavari, amla, dong quai, and licorice root all have exhibited powerful adaptogenic properties.

Chocolate Lift Off

Makes about ½ cup

¼ cup water
½ cup raw cacao powder
3 Tbsp almond butter
2 Tbsp raw honey
1 Tbsp Billy’s Infinity Greens powder
1 Tbsp flaxseed oil 1 Tbsp goji berries
1½ tsp ground cinnamon
1 tsp maca root powder
1 tsp Om Cordyceps mushroom powder
1 tsp Om Lion’s Mane mushroom powder
¼ tsp ground vanilla beans
¼ tsp bee pollen
3 dashes chipotle powder

• In a medium mixing bowl, combine all ingredients and stir until smooth.

• Set aside at room temperature for 1 hour; the mixture will set into a thick paste that can be spread in a layer on a plate or pan, chilled, and sliced like fudge.

• Serve at room temperature as a dip for walnuts, sliced green apple, or celery sticks—or simply eat by itself like a chocolate pudding for dessert. 

From The Ashram Cookbook: The Way We Eat by Catharina Hedberg and Suzie Spring Bohannon. Reprinted by permission of Assouline. 

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