Ashwagandha is one of the most widely used herbs in Ayurveda, where it has been valued for centuries for its restorative and balancing properties. In recent years, its benefits have attracted growing attention beyond traditional Ayurvedic practice. For example, in Outlive: The Science & Art of Longevity, Dr Peter Attia highlights ashwagandha supplements for their potential to improve sleep quality.
Also known as “Indian ginseng” or “winter cherry,” ashwagandha is revered for its grounding and calming qualities. It is often used to promote better sleep and to help ease stress and anxiety. Within Western herbalism, it is classified as an adaptogen, a term used for herbs that support the body’s ability to adapt to physical and mental stress, helping to restore balance over time.
From an Ayurvedic perspective, ashwagandha is considered to have a heating energy. This means it may aggravate Pitta in excess, and is therefore generally most suited to Vata and Kapha constitutions. That said, it can still be beneficial for Pitta types when dealing with stress, fatigue, or burnout, particularly when used in moderation or combined with cooling foods.
There are many ways to incorporate ashwagandha into your routine. The most convenient is often in capsule or tablet form. Ashwagandha supplements tend to be widely available in health food stores and even pharmacies across Sweden. This is how I have mainly used it in the past, aside from occasional experiences at retreats or Ayurvedic-inspired cafés where it is served in medicinal teas or warm tonics.
This weekend, however, I decided to try something new. While visiting a local health food store, I picked up a packet of ashwagandha powder with the idea of experimenting with it in making homemade date balls.
Ashwagandha powder is often used in teas and golden milk recipes, but I wanted to see if I could incorporate it into something edible. Given its distinctly earthy and slightly bitter flavour, I wasn’t entirely confident it would work. To my surprise, though, it blended beautifully with the other, naturally sweet, ingredients. So, here is my recipe for ashwagandha date balls, which are an easy, nourishing snack with added protein from nuts and seeds, and a subtle herbal twist.
But before that, a quick note of caution. Ashwagandha is generally well tolerated, but it may not be suitable for everyone. The packaging on the ashwagandha powder I bought advises that it is not suitable for children or for those who are pregnant or breastfeeding. It also recommends consulting a doctor before use if you are undergoing medical treatment as ashwagandha may interact with certain medications. I have also come across guidance suggesting that it’s best to limit continuous use to around three months at a time before taking a break. As always, it’s worth doing your own research and listening to your body when trying something new.
For more information check out The National Institutes of Health .
Now for the recipe:
INGREDIENTS
- 1 cup oats
- 2 1/2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 8 pitted dates
- Teaspoon ashwagandha powder
- Teaspoon black sesame seeds
- Handful of walnuts for rolling
- Water
Servings: 11-15 balls
INSTRUCTIONS
- Add the walnuts to a food processor or blender and blend until they form a gritty powder. Pour into a bowl and set aside.
- Chop the dates and add them to the food processor or blender together with the cocoa powder, oats, sesame seeds, ashwagandha, and vanilla extract.
- Blend into a dry, crumbly mixture.
- Transfer the mixture to a bowl and gradually add water, stirring until a sticky paste forms.
- Using your hands or a spoon, shape the mixture into balls and roll them in the bowl of crushed walnuts until fully coated.
- Let them rest in the fridge for an hour before serving. Store in an airtight container in the refrigerator for up to one week.
- And the final, most important step: Enjoy 🙂
