Another day, another adaptogen to try.
Moon Deli is the latest brand to jump on the wellness trend. The company offers its own line of pre-blended herbs, spices, and tonics to adaptogenic-curious wellness enthusiasts. We love their chic packaging and genius ingredient formulation, which is meant to boost the potency of each herb depending on which herbs it’s paired with.
We’re big fans of eating well in order to get the nutrients you need—but sometimes a little extra supplementation is exactly what your body needs and the best way to cram in those nutrients? We love the Calming Adaptogen because it mixes bitter-tasting ashwagandha with bright, tummy-soothing ginger. It’s seamlessly added into this yummy nice cream recipe—we promise, you won’t even taste it!

Adaptogenic Chai Nice Cream and Vegan Chocolate Caramel Sauce Recipe

+ Nice Cream

Ingredients:

• 4 ripe bananas, broken into chunks and frozen overnight
• 2 tbsp creamy almond butter
• 1 tbsp Moondeli Calming Adaptogen
• 1/8 tsp vanilla bean powder (or 1/2 tsp vanilla extract)
• a pinch of pink Himalayan salt

Place all ingredients in a high-speed blender or food processor and blend until smooth and creamy. Enjoy as a soft-serve type of ice cream, or transfer to a container and freeze for a traditional ice cream consistency

+ Chocolate Caramel Sauce

Ingredients:

• 2 tbsp almond butter
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• a pinch of vanilla powder (or a splash of vanilla extract)
• 2 tbsp raw cacao powder
• a healthy pinch of pink Himalayan salt
• a pinch of cinnamon

Heat the almond butter, coconut oil and maple syrup in a small saucepan or in the microwave until melted and slightly warmed. Whisk in remaining ingredients until smooth.

+ To serve

Drizzle chocolate caramel over a few scoops of the nice cream, and top with any toppings your heart desires! I topped mine with cacao nibs + a pinch of flaky salt + a dusting of @moondeli Calming Adaptogen + a sprinkle of bee pollen.