Who remembers the classic? You know, those big and beautiful Cadbury chocolate bars. Fruit and nut.  What a classic.

Well this is my take on it. Still the richness, still the sweetness, but balanced with a little dose of super too. And heres the thing.. they actually are better than the real deal. These bad boys are the most requested in my household and by friends and they absolutely feel amazing from the inside out. Don’t you love it when food does that for you?

Now you do not have to add in those mushrooms if you don’t want to, or don’t have. But maybe you will get creative and find something else to add in. Play around, there is wiggle room. I have done maca, ashwaganda, and a slough of others, but for me why I love this, this is anti inflammatory power punch combed with immune boosting properties and brain food. Combine that with pure cacao, healthy fats and fibre, well your bod will absolutely thank you for that bark of chocolate.

Please note this is cocoa butter. Not coconut oil, coconut butter or coconut mana. It can be harder to find but it is a game changer and worth its weight in gold.

 

The original recipe was adapted from Minimalist Baker.

RECIPE

INGREDIENTS

  • 1 cup  cocoa butter
  • 1/3 cup maple syrup
  • 1 cup  cacao powder
  • 1 tsp vanilla extract
  • 1 tsp Cordyceps
  • 1 tsp Reishi
  • 1 tsp Chaga
  • 1/2 cup Almonds
  • 1/2 cup Dates chopped
  • Himalayan Salt

METHOD

  1. Melt cocoa butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat. Alternatively, melt in the microwave in a mixing bowl until completely liquid.
  2. Remove from heat and add maple syrup and whisk to combine. Add cacao and vanilla extract and whisk to thoroughly combine. Add in your superfoods if you are using them
  3. Taste and adjust sweetness if needed. and add in a touch of sea salt
  4. Pour into a parchment lines baking sheet, or candy mold.
  5. Set in the refrigerator.
  6. After 30 minutes or so, add in as a sprinkle your dates, and nuts and a sprinkling of Himalayan salt. Leave in fridge to fully set.
  7. Once completely solid, Remove from fridge. Allow about 15 minutes to soften a bit if cutting into bars to get a clean slice. Otherwise pop out of molds, or break off into bark. Whatever way you cut it, it’s delicious. For freshness, store chocolate in an airtight container or freezer bag in the refrigerator for 2-3 weeks. It won’t last that long.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.