Chocolate Chunk Ashwagandha Brownies a.k.a. Stress-Relief Brownies? YAS!

Chocolate Chunk Ashwagandha Brownies a.k.a. Stress-Relief Brownies? YAS!

Hey lovies!


What if I told you that you could dose your brownies up with your favourite adaptogen powder & they’d become DELICIOUS BITES OF STRESS-RELIEF?! That’s exactly what I’m telling you!

These brownies are vegan, gluten-free, low-carb, refined sugar-free, chocolatey, indulgent, firm on the outside & moist & chewy on the inside & of course, SO YUMMY!

Ashwagandha is one of my fave adaptogens & I use it in all things lattes, baked or raw treats & smoothies! Some of its benefits include:

  • increases stamina & endurance by sharpening brain function & reducing bodily pain
  • reduces anxiety & depression
  • combats the effects of stress by supporting adrenal function & helping overcome adrenal fatigue & chronic stress
  • improves thyroid function by balancing hormones
  • protects the brain from degeneration
  • helps reduce bodily pain in muscles & joints, while keeping energy levels steady
  • boosts immunity & energy by increasing white blood cells in the body


  • 3/4 cup coconut flour
  • 1/4 cup + 1 tbsp. pure organic maple syrup
  • 1 tsp. pure organic vanilla extract
  • 1/2 cup raw cacao powder
  • 1/2 cup creamy almond butter
  • 2 tbsp. ashwagandha root powder (or any other adaptogen or protein/collagen powder of choice)
  • 3 tbsp. unsweetened almond milk (or any other milk)
  • 1 tbsp. ground flaxseed
  • Your fave dark chocolate bar, in chunks OR 1/3 cup dark chocolate chips or chunks OR cacao nibs (I used Alter Eco Quinoa Dark Chocolate Bar)
  • Coconut oil cooking spray


  • Add all the ingredients (except the chocolate chunks) to a bowl. Mix until combined & incorporated. There should be no leftover flour or powder.



  • Fold in the chocolate chips/chunks or cacao nibs.


  • Preheat the oven to 350F & line a loaf pan with aluminum foil. Spray it with coconut oil.
  • Press the batter into the loaf pan, making sure to fill the edges & corners well.
  • Flatten the top with a spatula.


  • Bake at 350F for 12-13 minutes, until a knife comes out clean.
  • Remove from the oven & let cool. Once cooled, place in the refrigerator for at least 2 hours or overnight.


  • Remove from the fridge, slice & enjoy! (you can also just slice it once it cools if you prefer – just be gentle!).
  • ENJOY!





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