Almond + Adaptogen Ananda Mouthfuls

I love to make some variation of these simple snacks every few weeks, and they’re especially convenient if I am traveling a lot. I love to take them with me for the journey, and if I have the facilities where I am staying abroad, I always make them if I am staying somewhere for a while, as they are super easy to make and provide functional nutrition in an instant. They are high in protein, healthy fats, fibre and essential vitamins and minerals, and are a delicious way to incorporate a dose of your favourite adaptogens and / or tonic herbs if you want other ways to use them. Depending on the adaptogens you use, these mouthfuls have a host of physical and mental health benefits, and the bonus is that they taste like chewy caramels. Enjoy! 



  • 50g gluten-free oats (or cashews)
  • 50g ground almonds (or whole almonds)
  • 1 tablespoon vanilla vegan protein powder ( I use The Welle Co or Innermost Health)
  • 1 heaping teaspoon of cinnamon
  • 130g medjool or other soft dates, pitted and halved
  • 1.5 tablespoons coconut oil (soft, or melted)
  • 60g almond butter or cashew butter, or a mix of both
  • a generous pinch of salt

Optional adaptogens: Use one or several of the following, or add your own preferred adaptogens or tonic herbs.

  • 1/4 teaspoon pearl
  • 1/2 teaspoon ashwaganda
  • 1 tablespoon tocorionels
  • 1 tablespoon cacao
  • 1 teaspoon he shou wu, cordyceps, reishi or chaga


Start by blending the oats, ground or whole almonds, salt, protein powder, cinnamon and adaptogen powder of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend a final time. The mixture should be smooth, sticky and doughy. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars, and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for months and months, and take just seconds to thaw.