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Contributor: Nitsa Citrine

Celebrate Samhain with treats that work to support skin and heart health. This week, Sun Potion Creative Director Nitsa Citrine shares one of her favorite recipes with all the mood-elevating, beauty-amplifying ingredients. This is the perfect recipe to satisfy your chocolate (and herbal) cravings.

Like many of us on the healthy journey, I have to be mindful when in it comes to sugar - even the purest sugars like fruit or fruit juices. When I over do it, my blood sugar spikes, affecting my mood, energy levels, digestion... the list goes on. So now, when I indulge, I make it a point to use natural, nutrient-rich forms of sweetness, to be sensitive to food combining - and to throw in as many health-reinforcing ingredients as possible.
Honey is my personal favorite form of sweetener. When I travel, I thrill in finding the local raw honey and will pick up a jar - and have a small spoonful in between meals or when craving something sweet. When we discovered this source of the Bio-Active Marri Honey - it brought my love of this sacred food to the next level. Oxygen-rich, full of minerals and with a floral, verdant flavor - this honey is precious - and is an honor to cook and alchemize with. Paired with raw, heirloom cacao - it makes the most blissful, mood-boosting, antioxidant rich, medicinal treat.

This cacao bark recipe is inspired by years of tonic herbal experimentation in the kitchen. Simple, pretty casualty-proof, and loaded with beauty adaptogens and superfoods (including Cacao which contains Anandamide, the bliss molecule)  this is a magical recipe to make for friends, family, or serve as a ceremonial delicacy for rituals and special occasions ... or, to hand out to trick or treaters! 

I (obviously) love to use honey in this recipe but have used maple syrup and coconut nectar successfully as well. The invitation is to sweeten to taste as you go along - include any additional ingredients that may be resonating with you at the moment - and to garnish with an array of flower petals, cacao nibs, pollen, and salt!

In Joy!

(Note: for trick or treaters you can break up the pieces and add to paper bags or use tongs to hand out to little ones.... but as a word of caution, it is cacao and will melt in pockets!)


The Recipe


250 g  / 1 cup solid cacao butter 
9 tbsp. Raw Cacao powder
3 tbsp. cacao paste (or equivalent-sized chunks) 
4 tbsp. Bio-Active Honey (alternatively, coconut nectar or maple syrup)
1 tsp. himalayan salt
1 vanilla bean (or 1 tsp vanilla extract or essence)
2 tsp. Sun Potion Pine Pollen
2 tsp. Sun Potion Mucuna Pruriens 
2 tsp. Sun Potion He Shou Wu
2 tsp. Sun Potion Reishi
3 tsp. Sun Potion Pearl
2 tbsp. local bee pollen 
1 tbsp. (unflavored) collagen (optional)
1 tbsp. dried lavender or rose petals (optional)
1 tbsp. cacao nibs



saucepan quarter filled with water
heat proof bowl that goes over the saucepan
shallow baking tray
non-stick baking parchment



Bring saucepan of water to boil and turn the heat down to simmering. Add cacao butter and paste to a heatproof bowl and place over the simmering water. (Make sure no water gets in the cacao!)

Bring cacao paste and butter to melt and stir. Stay close and keep an eye on it so it does not burn!

Add the cacao powder, vanilla, herbs, salt and honey to the melted cacao butter and whisk until fully dissolved

Line a tray with baking parchment (and make sure the tray is fully covered so the chocolate does not stick. Pour the melted chocolate into the tray and let it spread into 3/4 inch layer. Let it cool slightly

Adorn with bee pollen, pine pollen, cacao nibs, flower petals and a pinch of salt. (Make sure the cacao is still slightly melted, so they settle in on top)

Place the tray in the freezer and let set for at least 2 hours. bark will solidify within 30 minutes, but it’s a good idea to let it stand for a little longer

When ready to serve, remove tray and break into pieces- you can enjoy from bite size to larger sections

Store in an airtight container, in the fridge or freezer, and let it soften a little before serving. It will keep for a few weeks


Serve with a warm tonic, share with love.

In Joy!

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