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Recipe: Dark Chocolate Raspberry Bark featuring Adaptogen Balance

This simple chocolate bark recipe with summer berries has microbiome-friendly fiber and mood-boosting vitamins and minerals. Food for the brain, the gut, and the nervous system.⁠ Plus medicinal herbs reishi, holy basil, ashwagandha, and goji berry.

Recipe: Dark Chocolate Raspberry Bark featuring Adaptogen Balance

Making chocolate bark at home means you have ready-made treats whenever you crave them. Yes, dark chocolate is a member of the food rainbow that we should eat from in order "be our best health." We'll take it!⁠

Berries and chocolate are good for our taste buds, plus they have microbiome-friendly fiber and mood-boosting vitamins and minerals. Food for the brain, the gut, and the nervous system.⁠


Berries and chocolate are good for our taste buds, plus they have microbiome-friendly fiber and mood-boosting vitamins and minerals. Food for the brain, the gut, and the nervous system.⁠

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And you can totally add tinctures to your treats! Dropping Adaptogen Balance into this Dark Chocolate Raspberry Bark means even more plant nourishment for the systems that help your body find balance through plants that nourish the nervous system, showing up in the quality of your mood, your skin, your entire being. ⁠

Ingredients

  • Adaptogen Balance
  • 140 grams dark (bittersweet) chocolate pieces (5 ounces)
  • 20 grams minced crystallized ginger (2 tablespoons)
  • 140 grams fresh raspberries (1 cup)
  • 6 grams flaky sea salt (1 teaspoon)

Instructions

  1. Fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir in 2 dropperfuls of Adaptogen Balance, the crystallized ginger, and half of the raspberries into the melted chocolate.

  2. Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining raspberries and sea salt.

  3. Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it’s made, otherwise condensation may form on the surface.

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