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!
(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!)
Ingredients250 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
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.