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Chocolate Autumn Bark with Herbs and Seeds

10/26/2022
Recipes
Chocolate autumn bark with ashwagandha, pretzels and seeds

This treat is no trick–just pure, delectable goodness. You don’t even really need a recipe for this delightfully versatile autumn bark. Just follow our process and add whatever mix-ins you choose for your perfect blend of sweet and salty, smooth and crunchy, irresistible chocolate heaven. And, for added blissful benefit that makes the most of those dark chocolate antioxidants and more, be sure to include a spoonful or two of our ORGANIC INDIA Ashwagandha.

Considered a powerful rejuvenator, adaptogen Ashwagandha has been used in the Indian traditional system of Ayurveda for nearly 6,000 year. Lauded for its role in helping to bring health, longevity, cognitive support, and virility, Ashwagandha is increasingly recognized by modern research as an excellent herb for body and mind. Among this wonder plant’s many benefits are strengthened stamina, healthy stress response, promotion of a calming mindset, and enhanced sense of vitality.

In celebration of Fairtrade month, we partnered with Alter Eco, committed to producing top quality “clean, green” organic chocolate that, like all our ORGANIC INDIA products, helps restore the planet, not deplete it. Fairtrade month raises awareness about the importance of supporting the environment, communities, and individuals by supporting businesses committed to fair trade practices. All our ORGANIC INDIA herbs are grown, harvested, and prepared in line with our unwavering core values and principles. By prioritizing only the highest in quality, ethical partnerships with small family farmers, and regenerative agriculture, every month supports Fairtrade, and your whole health, deliciously.

Chocolate Autumn Bark Recipe

Makes 1 tray, or about 20-25 pieces

Ingredients

  • 12 ounces quality chopped chocolate, or chocolate chunks/chips (we used 5 Alter Eco Sea Salt and Classic Blackout chocolate bars)
  • 1 -2 Teaspoons ORGANIC INDIA Ashwagandha
  • 3/4 Cup crunchy mix-ins/toppings of choice: pretzels, pumpkin seeds, roughly chopped nuts such as pecans, almonds, and walnuts
  • ¼ – ⅓ Cup dried fruits and or sweet toppings: dried cranberries, raisins, chopped apricots, autumn themed sprinkles

Method

  1. Preheat the oven to 325 degrees Fahrenheit. Lightly toast your nuts/seeds on a rimmed baking sheet until just turning golden or beginning to brown, about 6 minutes. Transfer the nut mixture into a bowl and line your baking sheet with parchment paper.
  2. In the meantime, melt the chocolate  pieces in a heat-proof bowl set over a saucepan of gently simmering water. When the chocolate is nearly melted and just a bit lumpy, turn off the heat and stir with a spoon or spatula until it is completely melted and smooth. Alternatively, you can melt in a microwave-safe bowl in 30-second increments, stirring after each one. Be careful not to overdo it! Stir in the ORGANIC INDIA Ashwagandha powder or other supplement
  3. Stir about half of your nuts, seeds, dried fruits, and other mix-ins into the melted chocolate. Use a silicone or rubber spatula to spread chocolate in a thin, even layer over the center area of the baking sheet. Don’t be concerned about trying to reach the edges!
  4. Sprinkle the remaining addends over the chocolate. Lightly press the toppings into the chocolate with your spatula or fingers.
  5. Place the pan on a flat surface in the refrigerator to harden for about 30 minutes, or allow to at room temperature until completely hardened.
  6. Once the chocolate is hardened, break it into pieces. Serve and enjoy! Store in an airtight container in the fridge for up to three weeks, or in the freezer for up to 3 months.

Are you the chocolate bark queen or king? Plan ahead for your next festive bark with this peppermint chocolate bark for the winter months. Barks are such fun to have in the house or bring to your next holiday gathering!