recipes and tips for better living

Sunday, March 4, 2018

Make At Home Superfood Infused Vegan Chocolate Bark


If there is one thing i have a deep love for that never seems to waiver, it's chocolate.  That said, i'm not an 'any-kind-of-chocolate' type of girl.  I don't care for the cheap drug-store chocolates, milk chocolate, or white chocolate.  Rather i should say, i'm not entirely opposed to them, but I just don't get the same 'feels' with them as i do with a deep, dark, rich, slightly sweet, decadent, melt in my mouth, take me to outer-space, type of darker-quality-chocolate.

I also prefer Vegan preparations of chocolate, given my intolerance to dairy, and i love when chocolate is infused with healing herbs, ayurvedic medicinals, coconut, and love....

Enter....my latest affair with chocolate....this simple make-at-home Superfood Infused Vegan Chocolate Bark.


INGREDIENTS:
4 Tbsp Extra Virgin Coconut Oil
1 Tbsp Coconut Butter (I used Nutivas coconut manna)
2 Tbsp cacao powder
1 scoop or 1 packet VEGAN Chocolate Shakeology
2 Tbsp Vegan Vanilla Shakeology
Culinary Dried Rose Petals
Sea Salt

What i love about using Shakeology specifically for this recipe is that it infuses the bark with over 70 adaptogenic herbs and superfoods including some of my Ayurvedic favorites such as Ashwagandha and Moringa.  Ashwagandha is a rasayana meaning it's used to promote physical as well as mental health.  Specifically it's known to strengthen your immune system, increases your stamina, and has even been shown to help reduce cortisol levels (the stress hormone that makes us store fat).  Moringa is a super-nutrient-dense green packed with anti-oxidants and poly-phenols.  It's known to help with inflammation, is packed with vitamins and minerals, and is revered in Ayurvedic medicine for helping to prevent or treat over 300 dis-eases.


DIRECTIONS:

Start with your base:  Coconut Oil and Coconut Butter
Melt them in a pot stirring over med-high heat stirring often 

Remove from the heat and add in the powdered cacao and shakeology, stirring until all little lumps are smoothed out.

Pour into a non stick container and let set in the fridge for a short moment to cool.
Before the top begins to harden add on any additional toppings; pictured here dried rose leaves and sea salt.  Other great options are goji berries or dried cherries, dried coconut, pumpkin seeds, and sea salt.  Once your toppings are on, place the bark pan in the freezer until frozen (freezes quite quickly).  Remove from freezer once set, break into chunks, and store in the freezer until ready to each (they do melt quite quickly).






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