Easy Chocolate Peppermint Bark Recipe with Adaptogens

12/15/2021 |
Festive chocolate peppermint bark with adaptogen Ashwagandha on a white plate with decor surrounding.

This holiday season, spread some cheer that your whole body will welcome as wholly as your taste buds! Rich, plant-based chocolate infused with a touch of peppermint and our rejuvenating, stress-relieving ORGANIC INDIA Ashwagandha, this vegan chocolate peppermint bark is as simple as it is simply divine. You only need a few active minutes to deliver holiday bliss complete with wellness perks, and plenty of peppermint pizzazz.

Long revered in Ayurvedic medicine, adaptogen Ashwagandha is increasingly supported by modern clinical research as an excellent herb for both body and mind. The traditional herb is shown to promote calm, enhance a sense of vigor and wellbeing, and support cognition, among a host of other benefits. Most of all, Ashwagandha has been noted, and utilized in India for over 6,000 years, for its ability to help balance stress response. During the holiday season, what better boost could we wish for?

Peppermint Bark with Ashwaghanda

Peppermint bark made with chocolate and candy canes in a red and white cup.

Yield: 1 approximately 13 X 18-inch tray, broken into pieces


  • 12 ounces vegan semi-sweet or dark chocolate chips
  • 1-2 Teaspoons ORGANIC INDIA Ashwaghanda
  • ¼ Teaspoon peppermint extract
  • Crushed candy canes for topping


  1. Gently melt the chocolate in a heat-proof bowl over a saucepan of simmering water. Be careful not to overdo it, stopping when the chocolate is mostly melted with some chunks, and continuing to stir until the pieces completely dissolve. 
  2. Stir the ORGANIC INDIA Ashwagandha and peppermint extract into the melted chocolate.
  3. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet, aiming for about ¼ inch thickness. Don’t worry if the chocolate doesn’t reach the edges!
  4. Sprinkle the crushed candy canes evenly over the chocolate. Lightly use the back of a spoon or spatula to press the toppings into the chocolate.
  5. Place the chocolate in the fridge and let cool 2 to 4 hours, until completely hardened, or cover lightly with foil and keep at room temperature to set.
  6. Once the chocolate is hardened, cut of break it into pieces, any shapes you like. Have fun! Serve, store in a sealed container either at room temperature or in the fridge.