At this stage of winter, when most people are lamenting enough is enough and over it, I’m doing my best to dig in with renewed fortitude. I enjoy the bundling, the sloshing, the breathing in of the icy morning that wakes you up. I enjoy being in the chilly kitchen with simmering stocks and roasting vegetables in the oven. More than any other, this season brings comfort, opportunity for looking inward, and planting intentions for what you want to create in the year ahead.

With that attitude in mind, I refused to look at the outside temperature as I bundled up and drove to the farmers market in Waverly on Saturday morning to visit my friends at and pick up a chicken, some eggs, coffee and garlic pickles. Everyone was swaddled in heavy coats and blankets, and it wasn’t until I got back into my car and the snow started falling that I dared to look at my phone to discover that the temperature was -6 degrees with the wind chill. Instead of psyching myself out over that number, which would have prevented me from braving the cold, I went in prepared and felt stronger (and happier) for it.

All that to say, with the still-long nights and the tendency (or necessity) of staying inside most of the time, it’s easy to feel lethargic, tired, and depleted of energy during these late winter days and to reach for quick fixes like caffeine and sugar that make us crash quickly. To counter this seasonal slump, I’ve been adding more herbs to my diet that help reduce stress and regulate energy, like ginseng, maca root, and linden leaf.

Maca root in particular has been a great new discovery for me – I’ve been adding a spoonful of it to my morning oatmeal every day for the past few weeks, and the increase in my energy over that period of time has been noticeable. Investing in it was a leap of faith, because a bag of maca root powder can put you behind $20 or more. But the good news is that a little goes a long way and a bag should last you several months. In addition to enhancing energy, stamina, memory, and helping alleviate chronic fatigue syndrome, maca is also useful for women in balancing hormone levels, easing menstrual and menopausal symptoms, among its many uses. It tastes pleasant, like malt powder, and is easy to add in a small spoonful into a variety of foods. In general, I strongly advocate using local, plentiful herbs before looking to exotic “superfoods” like maca powder to cure our ills, but when such herbs and superfoods are used with consideration, respect, and in conjunction with local herbs, I feel a little better about it.

One way I’ve found to be better about taking my daily dose of herbs is to sneak them into food I’m eating already, like my daily oatmeal, a smoothie, a salad or vegetable stock. These chocolate truffles are maybe the tastiest way yet to make sure you’re getting plant medicine into your diet, and are completely customizable to the blend of herbs you feel like your body needs. With a blend of cocoa powder, peanut butter, coconut and cacao nibs, they’re also great for satisfying that mid-afternoon sweet tooth, and will provide real, sustained energy to power you through the rest of your day.

So, what herbs should you choose for your own herbal truffles? That totally depends on you and what medicine your body needs. For me, I need continued support for sustained energy, stress management, a strengthened immune system and general women’s support, so I’ve used a blend of echinacea root, pau d’arco, slippery elm bark, myrrh gum, goldenseal root, and black walnut hull, along with a good dose of maca powder. The gals at The Great Kosmic Kitchen blog (which you should also check out if you haven’t before!) have used ashwaganda, astragalus, reishi mushroom, and milk thistle in their power balls, which is a great blend of nourishing and adaptogenic herbs. Whatever herb or herbal blend you choose, make sure that the herbs are safe for you and safe to take on a consistent, or daily, basis. You can easily find maca root powder at Whole Foods or online. If you can’t find powdered herbs at a local health food or herbal supply store, you can order them online from Mountain Rose Herbs.

chocolate herb truffles

Inspired by Anhaica Bag Works’ Double Chocolate Maca Balls and The Great Kosmic Kitchen Power Balls

1 1/2 cups pitted dates
1 1/2 cups grated, unsweetened coconut
1/3 cup almonds
1/2 cup smooth, unsweetened peanut butter
1/4 cup coconut oil
1/4 cup rice syrup
2 Tablespoons cocoa powder
2 Tablespoons maca root powder
1 teaspoon cinnamon powder
1/4 cup mixed powdered herbs of choice
1/4 cup cacao sweet nibs

In the bowl of a food processor fitted with the blade, grind the cacao nibs until they’re broken up slightly. Pour out of the food processor, combine with 3/4 cup of the coconut in a small bowl, and set aside.

In the food processor, combine dates, the remaining coconut, almonds, peanut butter, coconut oil, rice syrup, cocoa powder, maca powder, cinnamon and powdered herbs and blend until the mixture is smooth and fully blended. Turn it off as needed to scrape down the sides of the bowl and stir the contents together, then run it again until the blend is the consistency you like. Add more or less of peanut butter, coconut oil, or rice syrup as needed so the blend is smooth, not grainy, and easy to roll into balls that hold their shape.

One by one, roll the mixture into small, quarter-sized balls and roll them in the cacao/coconut blend until fully coated. Repeat with the remaining mixture. Store the finished truffles in the refrigerator to firm up. Throw one or two into a smoothie, spread onto toast, or enjoy on their own.

Makes about 24-30 truffles.