Cookies, Bars, + Treats/ Desserts/ Raw Dishes/ Snacks, Dips, + Appetizers


Adaptogen Fudge | Wholehearted Eats

Last week was a busy one. Firstly, I finally got my hands on a food processor again! It’s been nearly two years since we got rid of most our possessions to go traveling, and while I don’t miss anything else we purged, I did greatly miss my food processor*. It feels good to go back to my roots and be able to make raw vegan treats again, because sometimes a Vitamix can not do a dish justice.

I also had the privilege of re-living my much loved food photo assistant gig and working with an all star team! After years of stalking Gabriel of Artful Desperado fame on IG, I had the chance to work with his delightful (and hilarious) self in RL, along with my friends, Bri and Anguel from Natural Girl, and the photographer extraordinaire Stefane. Being part of a cookbook shoot is probably my most beloved thing to do, and I feel so honoured to have been involved somehow on three shoots now. Magdalena’s book should be out sometime next year, but you can catch a sneak peak on her site, Hormones Balance.

In some weird combination of being surrounded by creative people, having a food processor again, and spring on the horizon, I feel so full of inspiration and am happily shedding the layers of winter. I cannot wait to pull out the gardening gloves this week and start getting the yard in shape. Fingers crossed the snow is over for the year!


  • A couple of weeks ago, I was sick in bed and came across an article praising the graphic novel interpretation of the novel Kindred. On a whim I ordered it (after never reading a graphic novel before) and loved it! A must read for anyone interested in the intersectional history of race and gender.
  • Spring is just on the horizon, and besides making me get super crafty (as you may have seen on my IG stories) it’s getting me excited to tackle a little spring cleaning too. Joy has some great natural cleaner ideas on her site and live videos. I’m always amazed at the power of a little white vinegar.
  • This year’s new dirty dozen list is out. I have to admit while I always buy certain things organic (celery, berries, greens), sometimes I feel that buying a local non-organic apple is better for me and the world than getting an organic one all the way from New Zealand…thoughts?
  •  Renee is  the master of hippy goodness elixirs, and I seriously cannot wait to try her  Snickers Latte . Those two words together have me sold. Speaking of hippy goddesses /goodness, Lily’s Green Pasta is possibly the most beautiful thing I’ve seen all week. Last but not least is  Alison’s Chickpea salad that has me all ready from springtime and finally Sam’s bars which combine some of my favourite dessert flavours together – chocolate, rosemary, miso, and salt. Heck yeah!
  • A couple of mindful eating tactics I feel I need to be reminded about every couple of months. Remembering to let go is always a tricky one.
  • Last week I received my copy of Virpi‘s new book! It is seriously a feast for the eyes. You’d never think by looking at the treats inside, they were gluten, dairy, and refined sugar free. I cannot wait to make the Vegan Tiramisu Ice Cream to start.
  • My new goal in life is to become these people! Have you seen anyone cuter? Probably not.

*This is the food processor I purchased, and while it is large and kind of ugly bright green, it works like a dream. Also, if you’re in the market for one, check Craigslist. I was sceptical at first, but Adam managed to find this model brand new (like never been opened) being sold for less than 1/2 the price by an older couple who thought it was too large for them. I love agood deal. Adoptogen Fudge-4

This fudge utilizes adaptogens, which you may have heard a lot about recently. Adaptogens refer to a number of plants (think ginseng, holy basil, cordycep) which don’t have a specific action, but instead will help your body respond to stresses and normalize its functions. Here I used ashwaganda powder, but any sort of mushroom blend, maca, or even something like mesquite powder would do nicely.


Print Recipe Here

Based loosely on Elenore’s amazing raw chocolate, Honey Mama’s delicious Bars, and Carley’s fertility fudge.

1 Cup Pitted Medjool Dates (About 10-12)
1/2 Cup Nut Butter (I used Almond)
3 Tbsp. Cocoa or Cacao
2 Tbsp. Coconut Oil, melted but not hot
Pinch of Sea Salt
1/4 tsp. Vanilla
1 Tbsp. Ashwaganda Powder
1 Tbs. Maca Powder

Garnish with the likes of hemp hearts, coconut, cacao, goji, and locally sourced bee pollen.

  1. Blend the dates in a food processor until they become a paste (if you don’t have a food processor, try Elenore’s method above using a fork).
  2. Add the nut butter and coconut oil, and pulse until combined.
  3. Next add the cocoa or cacao, salt, vanilla, and powders and pulse until combined.
  4. Take the mixture, and using waxed paper or parchment, form it into a bar shape. Wrap well and freeze until firm.
  5. Once set, slice into bite sized pieces. Feel free to add some garnish by way of goji berries, freeze dried fruits, hemp seeds, coconut, cacao, or locally sourced bee pollen.
  6. Store in the fridge or freezer.

xox Sophie


  • Reply
    March 14, 2017 at 8:16 am

    This looks and sounds incredible. Always looking for new uses for my ashwaganda <3 xx

    • Reply
      March 14, 2017 at 6:04 pm

      I’m so happy you like it, Karlie!!! <3

  • Reply
    Sarah | Well and Full
    March 14, 2017 at 3:58 pm

    YAYY!! I’m so happy for you that you got a new food processor (and on the bargain, too!)!! I use my food processor all the time in the kitchen, so I can’t imagine how hard it was for you to cook without one!! I can’t wait to see all the recipes you make with it going forward 🙂

    • Reply
      March 14, 2017 at 6:07 pm

      Thanks, Sarah! I have a feeling the site is going to have sooo many blended recipes in the next little while. And yes, certain things like trying to make hummus in the blender is such a pain, lol. I’m very eager to use the new machine for everything! xoxo

  • Reply
    Heidi | Enlightened Decadence
    March 14, 2017 at 5:10 pm

    What?! This is an awesome recipe (now on my “to make” list). I’ve been using ashwaganda for years and would never think to recipe it like this! And yes, it must be so nice to have a food processor again, so congrats on that little bit of ease back in your kitchen 😉

    • Reply
      March 14, 2017 at 9:12 pm

      Awe, I’m so happy to hear you like the recipe, Heidi! Thank you so much! It’s such a dream to have a food processor again. I seriously missed it. <3

  • Reply
    March 15, 2017 at 5:22 am

    Great links! And with the food processor I so need it. I never had one and assumed that blender will make the work but it turned out it won’t.

    • Reply
      March 23, 2017 at 11:28 pm

      Thanks, Martha! It’s true about the food processor and blender having two different purposes – never try to make a smoothie in a food processor (what a mess!). You’d think by now they would have invented an all in one.

  • Reply
    Jess @Nourished by Nutrition
    March 15, 2017 at 11:03 pm

    These little bites are the perfect amount of all the best ingredients wrapped up in one. I’m loving all things adaptogen and I hope this trend doesn’t slow down anytime soon. I incorporate maca and take ashwaganda daily! Thanks for sharing the link about Virpi’s new book! It’s on my Amazon wishlist as of now. xx

    • Reply
      March 23, 2017 at 11:29 pm

      I’m so happy you liked the post, Jess! Virpi’s book is so out of this world gorgeous, you won’t be disappointed. I’m so happy you’re on the adaptogen train too! I think they’re amazing <3

  • Reply
    May 8, 2017 at 4:02 pm

    These are beautiful. I eat high carb lowfat vegan, but am thinking to make an exception for these.

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