Adaptogenic Chocolate Bark Recipe from Carley Nadine <3
The beautiful and inspiring Carley Nadine shares her delicious and nutritious chocolate bark recipe so you can have your chocolate and eat it too!
And with Balancing and Beautifying adaptogens, this is definitely one for the books!
Serves 4 Total Time: 45 minutes
2 cups 70% dark chocolate
2 tsp of ashwagandha
1/4 cup walnuts chopped (or any other nut)
1 tbsp goji berries
1 tbsp pumpkin seeds
1 tsp hemp seeds
1/2 tsp of sea salt
1 tablespoons hemp hearts I love Manitoba Harvest
Note: Play around with the flavours and combinations. I like to add a Tbs of nut butter or
sprinkle with rose petals if I’m feeling fancy. These are all optional but great additions.
Pour the dark chocolate chips into a bowl. Fill a small pot halfway with water and bring to a
Lower the heat to medium and place the bowl on top of the pot of water (*the bowl should be
slightly larger than the pot, so the bottom of the bowl sits just on top of the pot)
Use a spatula and stir the chocolate until completely melted. Stir in ashwagandha powder and
remove from heat.
Line a pan with parchment paper and pour the melted chocolate into the pan. Spread the
chocolate into a large rectangle using the spatula.
Sprinkle the nuts, goji berries, pumpkin seeds, hemp seeds, and any other toppings you desire.
Place in the freezer to cool for 30 minutes.
Break the bark into pieces. Enjoy!!