Shopping Cart

Your cart is empty

Explore our products


A decadent brownie recipe created by Briana Beard blends heart-opening Cacao with ultra-beautifying and balancing He Shou Wu for an absolutely delicious treat. To top it off, she uses almond flour to replace all-purpose flour in this gluten-free, vegan recipe.

These fudgey, vegan, gluten-free chocolate brownies are enhanced with a beautiful little herb known as He Shou Wu, or Fo-Ti. This herb is renowned as the root of longevity. It has been beloved since ancient times and is reputed and known for treating hair loss, hardening of the arteries and neurodegenerative diseases.* Traditionally, it’s also revered as a spiritual herb, known amongst monks and healers to boost spiritual potency. It has been documented that use of this herb may help to enhance hair color and even bring back color to those that are turning grey.  

These are pretty rich and decadent brownies so one batch goes a long way. I love these in the morning with hot cup of tea, in the afternoon with a shot of espresso or basically any time of day I'm craving something sweet. The best part about satisfying that sweet tooth with these brownies is that you are really fueling your body and mind with very medicinal and healing ingredients!  

I love a crunch, so I have cacao nibs in the recipe.  If you can't get the nibs then add some extra almonds at the end instead and you'll achieve that same delicious texture.

Longevity Brownies


1 cup raw walnuts

1 cup raw almonds

2 1/2 cup dates (soaked in hot water for 10 minutes)

1/4 cup coconut flour

3/4 cup raw cacao powder

2 tbsp. cacao nibs

2 tbsp. Sun Potion He Shou Wu

1/4 tsp. sea salt

Melted dark chocolate

Topping of choice (I used granola)



Place walnuts and almonds in food processor and process until finely ground

Add the cacao powder, He Shou Wu and sea salt and pulse to combine

Transfer to bowl and set aside

Add the dates to the food processor and process until it turns to a paste. Remove and set aside

Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor

Process until a dough consistency is achieved finally add in the cacao nibs for one last pulse

Spread on parchment paper and top with melted dark chocolate, as well as granola, chopped nuts, more cacao nibs or whatever you like!


All Images courtesy of Brianna Beard

Click here to discover another piece by Brianna, her Adaptogenic Caesar Salad with 'Medicinal' Parmesan.

Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!