I really should have shared this recipe for Valentine’s Day, but here we are.
It’s one of my favorite desserts from the cookbook and perfect to keep extra in the fridge when those chocolate cravings hit.
Plus—it’s packed with nourishing adaptogenic herbs to support the heart and nervous system. I know we all could use a bit more help in that department as winter drags on.
There really is something magical about the combination of earthy reishi mushrooms and chocolate. A sprinkle of sea salt helps bring out the flavor of the chocolate, and the addition of the bitter cacao nibs keeps it from being overly sweet.
While you might not want to share, this would be an easy last-minute homemade gift for any chocolate fan.
Below is more info on the herbs I included but there’s plenty more that you could swap in if you’d like.
Reishi (Ganoderma lucidum)
ENERGETICS: Bitter, warming
PARTS Used: Fruiting body
BENEFITS: Reishi has been known to nourish the heart, which stores shen, a person’s emotional balance and mind or consciousness. When our shen is disturbed or out of balance, we can experience anxiety, insomnia, moodiness, and poor memory. It has been used in the folk medicine of China and Japan for over two thousand years and has been documented to use for its support around degenerative conditions and for promoting longevity.
We use reishi acutely for allergy season and more long term for its adaptogenic properties known for boosting vitality and nourishing the heart.
DOSAGE: 3 to 15 grams dried extracted powder in desserts, hot chocolate, or as a coffee alternative.
Rose (Rosa spp.)
ENERGETICS: Bitter, pungent, astringent, sweet, cooling
PARTS Used: Flowers
BENEFITS: This sweet flower is an ally for reducing heat in the body, while its astringent properties help soothe inflamed skin and tissues. Energetically, rose helps open the heart to bring forth a sense of ease and self-love. It also has an affinity for the female reproductive system, helping ease cramps and regulate menstruation.
DOSAGE: 250 milligrams to 1 gram dried rose petals. Use in teas and sweets, or in a bath or facial steam.
Ashwagandha (Withania somnifera)
ENERGETICS: Warming and slightly drying, bitter, sweet
PARTS Used: Root
BENEFITS: As a member of the Solanaceae (or nightshade) family, along with peppers and tomatoes, ashwagandha is warming. These warming properties stimulate metabolism and digestion, clear excess mucus, and improve circulation. Ashwagandha is also an adaptogen in Western herbalism, or a rasayana (rejuvenative tonic) in Ayurveda.
This powerful root promotes restful sleep, reduces anxiety and depression, revitalizes low libido, and soothes arthritic inflammation. The sweet and building properties are nutritive and help restore proper hormone function and nourish the nervous system.
Ashwagandha can be taken in a warm milky tea with cardamom or cinnamon before bed to promote sleep. It’s one of the few adaptogens that can have an immediate calming effect, especially when mixed with grounding foods such as milk, dairy or otherwise.
DOSAGE: 2 to 6 grams of dried powdered root throughout the day. Mix the powdered root in warm beverages, dips, or mixed seed butter and honey for a sweet snack.
SAFETY: Avoid if pregnant or trying to get pregnant.
Ingredients
Makes 8 servings
¼ cup coconut oil
¼ cup ghee (or double up on the coconut oil)
1 cup cacao powder
1 tablespoon reishi mushroom powder
2 teaspoons ashwagandha powder
1/2 teaspoon ground cardamom
2 tablespoons maple syrup
Sea salt
1 tablespoon cacao nibs
1 tablespoon dried rose petals
Directions
To a ceramic, glass, or other heatproof bowl, add the coconut oil and ghee and set over a simmering pot of water. You’ll want the bowl to be large enough to sit on top of the pot and to hover above the water but not touch it. The goal is to make a double boiler.
Stir until the fats have melted and are warm, then take the ceramic bowl off the pot of water. Set the bowl on a heatproof surface and whisk in the cacao, reishi, ashwagandha, cardamom, maple syrup, and a pinch of sea salt.
Taste to make sure the sweetness and salt are to your liking and adjust as needed.
Pour the mix into a 9 x 6 (or similar) glass or ceramic baking dish in an even layer, then sprinkle the cacao nibs and dried rose petals on top. You can also line a small baking sheet with parchment and pour the melted chocolate mixture into an even layer.
Pop the bark into the freezer to set. The bark should be ready after 20 to 30 minutes.
Remove it from the freezer and use a metal spatula or butter knife to break it up. To keep the bark firm, store in the freezer if not enjoying immediately.
Enjoy! xx - Sarah Kate
*adapted from The Kosmic Kitchen Cookbook with photo by Anna-Alexia Basile