In September I took a class offered by the Connecticut Herb Association (CHA) that Guido Mase was teaching on making medicine. Guido taught one weekend during my advanced herbal studies and I was eager to glean more nuggets of wisdom he may have to offer. That day he made bliss balls, fire cider and an herbal decongestant tincture. The recipes can be found on his blog A Radicle Guido Mase.
This morning I made my version of his bliss balls or balls of bliss as they were aptly named that day. When we made them in class we used 2 Tbsp of maple syrup. This was not sweet enough for my family - plenty for me. Though I think the molasses was an unexpected taste for my brood. I love them. And this is an awesome way for people to take herbs that may be put off by a tea or tincture. It's like eating candy or truffles. The herbs used are great for boosting the immune system. I use both of them in a whole form (as opposed to powdered) in my winter soups, stews or anything that is simmered for any length of time.
Here is my recipe:
16 oz jar natural peanut butter (just peanuts and salt)
1 cup molasses
1/4 cup maple syrup
2 cups raw cacao powder
4 Tbsp. reishi powder
4 Tbsp astragalus root powder
unsweetened coconut flakes to roll them in
Mix peanut butter, molasses and maple syrup together. Add the herbs and mix well. Add the cacao powder and mix well. I used a small scoop (1 1/4" across) and then rolled into balls and then rolled in the coconut. This made 64 balls of bliss. Three a day would be a serving.