The Forager's Path - School of Botanical Studies

How to Make Herbal Balls

Herbal Balls are a lesser known but very effective way to take herbs.
The method allows for much creativity.
It takes herbal medicine into the food realm and can be good for people who are resistant to taking bad tasting teas and tinctures.

The basics are to mix a nut butter with either an oil (usually coconut) or a liquid sweetener like maple syrup or honey.
The ratio is determined by how thick or thin you desire the final product. Some of the recipes below use just honey to hold the powder together.

Add powdered herbs of your choice depending on the desired therapeutic effect.
Nuts, seeds and dried fruit can be added as desired.
These preparations are high in fat, carbs and calories so use accordingly.
The energetics of these balls are usually sweet, oily and heavy so aromatic warming spices are added to help digestion.

The size of each ball is somewhere between a grape and a golf ball (definitely smaller than a golf ball).
These balls are rich and filling so make them smaller than you think you should.

Each ball is rolled in flaked coconut and then refrigerated.
These two steps prevent the balls from sticking together.

They really are quite easy to make and almost impossible to ruin so jump in and give ’em a try!

The recipes below come from a variety of sources over the years.
Some recipes have been altered by me and some give credit to the author.
Please use the recipes, alter as needed and share freely.

Ashwagandha Nut Butter Balls
2 C almond butter
½ C dried fruit
½ C semi sweet chocolate chips or cocoa nibs
¼ C honey
¼ C ashwagandha powder
½ tablespoon cinnamon powder
Coconut flakes, enough for coating
Mix all ingredients together until it reaches the consistency of dried cookie dough.
Divide the dough into balls, a bit smaller than a ping pong ball.
Roll the balls in coconut flakes until fully coated.
Place in the refrigerator for 1 hour to solidify.
These keep really well in the freezer.
Wrap in wax paper to freeze and grab for a quick snack or addition to breakfast.

Adaptogenic Chocolate Balls
½ C dates, pitted
⅔ C water
⅓ C cocoa, sifted
2 T powdered adaptogen herb of choice
1 C shredded coconut
1 T tahini
1 T maple syrup
2 t coconut oil, melted
Freshly powdered cardamom seeds to taste
½ t vanilla extract extra shredded coconut for coating

Place the dates in a food processor or blender, cover with the warm water and soak for 10 minutes. Process or blend into a paste.
Transfer the date paste to a medium sized mixing bowl, add the remaining ingredients and mix well until combined.
Using your hands, roll a tablespoon of mixture at a time into balls, then roll in shredded coconut until covered.
The mixture should be quite clumpy when combined, and it shouldn’t stick to your hands too much when rolling into balls.
If you find the mixture is too sticky add a little more coconut and/or cocoa to taste.
Refrigerate for 20 minutes


Kava Bliss Balls
2 C Tahini
1 C Almond Butter
1 C Cashew Butter
2 C Honey
3 oz Kava Powder
3 oz Passionflower Powder
1 oz Skullcap Powder
1 oz Holy Basil Powder
1 oz Lemon Balm Powder
1 oz Cardamom Seed Powder
2 T Rose Petal Powder
1 package Dark Chocolate Chips
1 C chopped Nuts or Dried Fruits

Blend or stir the nut butters & tahini together.
Add honey & stir.
Add herbs one by one & stir.
The blend will be getting thicker & thicker.
If the blend gets too thick, add warmed coconut oil until you get the desired consistency.
Add dried fruits, nuts, or dark chocolate.
Stir until everything is blended well.
Roll the blend into balls & place on a cookie sheet or spread the mixture on a baking sheet, chill & cut into squares.

Ginger Balls from Rosemary Gladstar
If you’ve ever had nausea or motion sickness, then this recipe is a must have! Loaded with health and nutrition, this recipe soothes and calms the stomach. It also offers great relief for nausea. You might even find yourself eating them even when you don’t have any tummy troubles. They’re that good.
2 T Ginger (powdered)
1 T Cinnamon (powdered)
Honey – enough for a dough texture
1-2 T Cocoa powder
With a spoon and a small bowl, mix ginger, cinnamon and honey together well.
If it’s too dry, add a tiny bit of water to the mixture so it sticks together better.
Add cocoa powder and mix by hand.
Taste, adjusting to your preference.
Take a small pea sized amount from the large ball that you’ve rolled, roll it in your hands, then dust in additional cocoa powder and set aside.
Once you’ve rolled all your balls, place on wax paper with a porous cloth over the top, and let them air dry overnight.
If you live in a moist climate, then you can put them on a cookie sheet and place in the oven with the pilot light on.
Let them sit in the oven (with no temperature on) overnight. Store in glass container.
They will last several months.
Eat a ball if you feel nauseated or have motion sickness.


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