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Adaptogenic CBD Chocolate Bites

Adaptogenic CBD Chocolate Bites

Ease the stress of the day away with these calming, bite-sized Adaptogenic CBD Chocolate Bites infused with Maca and Ashwaghanda.

Ingredients

Scale

Base layer:

  • 1/3 cup Medjool dates, pitted (5 dates)
  • 1/4 cup coconut oil, melted
  • 2 Tbsp maple syrup (Swap for monk fruit, erythritol or Stevia for Keto)
  • 2 droppers CBD oil
  • 1 cup shredded coconut, ground into rough flour
  • ¾ cup gluten-free oat flour* (Swap for almond flour for Paleo & Keto)
  • 1/4 cup cacao powder
  • 1 tsp Maca powder
  • Pinch sea salt

*Note: I make the oat flour by processing gluten-free oats in my Vitamix on high for 60 seconds.

Cream layer:

  • ¾ cup full-fat coconut cream
  • 1/3 cup pecan butter
  • 1 Tbsp cacao butter, melted (5 cacao butter buttons)
  • 2 Tbsp maple syrup (Swap for monk fruit, erythritol or Stevia for Keto)
  • 1 tsp Maca powder
  • 1 tsp Ashwaghanda powder
  • 23 droppers CBD oil
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon

Tip: Feel free to add Cordyceps mushroom or any other adaptogen to these chocolate bites.

Chocolate Layer::

  • 3 Tbsp cacao powder
  • 3 Tbsp melted coconut oil
  • 1 dropper CBD oil
  • 2.5 Tbsp maple syrup (Swap for monk fruit, erythritol or Stevia for Keto)
  • 1 Tbsp coconut milk
  • ¼ tsp sea salt (to decorate)
  • ¼ tsp hemp hearts (to decorate)

Note: These CBD chocolate bites can easily be made Paleo & Ketogenic by swapping the oat flour with almond flour and switching the maple syrup for monk fruit, erythritol or Stevia.

Instructions

  1. To make the base, add all ingredients to a processor and pulse until a sticky cookie dough forms.
  2. Press into lined square baking dish and set aside.
  3. To make the cream layer, add all ingredients to a high-speed blender and process until smooth and creamy.
  4. Pour cream over base and smooth with a spatula.
  5. Cover and place in freezer for 4-6 hours or overnight to set.
  6. Once set, remove from freezer and make the chocolate layer.
  7. For the chocolate layer, add coconut oil, CBD oil (if using), maple syrup, coconut milk and cacao powder to a high-speed blender and blend until smooth and creamy.
  8. Pour chocolate layer on top of cream layer and smooth with a spatula.
  9. Sprinkle with sea salt and hemp hearts.
  10. Cover and place in fridge to set for 30 minutes.
  11. Once set, slice into squares and enjoy!

Notes

Tip: Store in airtight container in the fridge or freezer.

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