Chocolate Herbal Goodness

More than a guideline than a recipe, please make this easy + delicious 'functional food' using this guide + adding your own favourite ingredients. I will add some 'add-on' ideas at the bottom. You will find your own!

Ingredients

16 oz. bittersweet dark chocolate
8 oz. Coconut Oil
1 cup chopped walnuts/almonds/pistachios*
¼ – ½ finely powdered adaptogen/tonic herbs**
1 tsp. pure Vanilla Extract
Coarsely ground Pink Himalayan Salt
Optional: 2-3 tablespoons grated fresh ginger not dried

Instructions

Melt chocolate + the coconut oil together over low heat.
Stir in the vanilla and add the herbs.
Stir well, making sure there aren’t any lumps.
Stir in the chopped nuts. *Can add a little shredded coconut, too, if you like
Pour into a shallow baking dish.
Sprinkle the top lightly with course ground Pink Himalayan salt (or a salt of your choice ~ there’s so many to choose from today!). Can also sprinkle with rose petals or other powdered herbs for color and flavor.
Set in a cool (or cold) place to harden. While still soft, score into small pieces; this will make it easier to cut or break when the chocolate has hardened.

Recipe Notes

NOTE:

* Your choice re the nuts. Choose raw nuts. Choose to chop coarsely or finely. Your choice.
**I like to use these herbs; equal parts Siberian Ginseng (Eleuthero), Rhodiola, Schizandra and turmeric.

You can change up the herbs in this formula. Have fun + experiment.
Try your own herbal combinations – just be sure the herbs are finely powdered and remember the flavor of the herbs will affect the flavor of your herbal candy although the chocolate is quite good at being the predominant taste + 'muting' the flavours.

If using Turmeric, add a small amount of coarsely ground black pepper (it’s believed to make it more bio-available in our body); approximately ½ teaspoon will do.
Store in a cool place – coconut oil will cause it to melt in our hands before we can get to enjoy it if it gets too warm.