Ashwagandha & Macadamia Sleeping Elixir

1 cup of water

1/4 raw macadamia nuts

1 medjool date

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

1 teaspoon ashwagandha powder

1 tsp vanilla extract

pinch of himalayan sea salt

Preheat the oven to 175° C.

In a double boiler set over simmering water, melt the chocolate. Meanwhile, in a medium bowl, combine the olive oil , almond meal, vanilla, salt and cardamom. Stir well to combine.  In a blender mix the aquafaba and the coconut sugar until well mixed and fluffy. Add the flaxseed eggs and let it rest for 10 min. Combined with the melted chocolate add it to the bowl and mix to combine.

Transfer the batter to the prepared pan and smooth top with a spatula. Sprinkle with chopped hazelnuts.

Bake for 40-45 minutes or until toothpick inserted into the middle comes out mostly clean. Allow to cool before serving.


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Nathi Toro has incorporated healthy eating with healthy living.

She has taken her passion for food and entrepreneurial abilities and co-founded several consciously healthy concepts all over the world. In 2011 she turned a new leaf and became plant-based in hopes of transforming her health through food.