The childhood treat you love gets an adult makeover full of antioxidants and anti-inflammatory compounds along with hormone-regulating dong quai.
Almond butter steps in for peanut butter providing healthy satiating fats while antioxidant-rich dark chocolate takes the place of processed milk chocolate. Instead of processed sugar, raw honey lightly sweetens dark chocolate for the perfect treat.
Dong Quai is the secret ingredient in this dessert recipe. The root herb can be blended into sweet or savory recipes by first grinding it into a powder. Dong Quai has a pungent, sweet aroma that blends easily into recipes, especially those that include sesame oil or nut butter.
Although research on this ancient herb is limited, there have been some studies that support the therapeutic uses that have been applied in eastern medicine for centuries. Women in particular reap the benefits of dong quai as a hormonal adaptogen (helps to regulate hormones) and it has earned the nickname of the “female ginseng.”
Please note, dong quai is not recommended for women who are pregnant or breastfeeding, or have fibroids or uterine issues.
Dong Quai Benefits at Glance
- May reduce severity of menstrual pain and cramps with antispasmodic effects.
- Supports healthy blood circulation.
- May slow cancer growth.
- Supports overall vitality.
- May reduce muscle pain due to anti inflammatory compounds.
- When using dong quai in recipes, it is best to purchase the dried root and grind it into a fine powder using a spice or coffee grinder for the highest potency. Use a grinder that is designated to only spices to keep coffee grounds from mixing in.
- Use dong quai in tea as well as soups and stews to reap its benefits.
- 2 cups dairy-free dark chocolate chips
- 2 tablespoons raw honey
- 1 tablespoon virgin coconut oil
- ⅓ cup creamy organic almond butter
- 1 ½ teaspoons ground dong quai powder
- Line 6 muffin tins with paper liners. Melt chocolate chips and coconut oil in a double boiler over medium-low heat, about 10 minutes. Once smooth, stir in honey. Spoon heaping tablespoons of chocolate into muffin tins and freeze for 5 minutes to slightly firm.
- While chocolate chills, stir together dong quai powder and almond butter in a small bowl.
- Spoon 1 teaspoon of almond butter onto each chocolate layer. Add a second heaping tablespoon of chocolate over each almond butter layer. Transfer to freezer for 1 hour. Store in an airtight container in the refrigerator for up to 1 month.