Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients and kitchen gear. Line a baking sheet with parchment paper for easy removal of the bark later.
- In a double boiler or microwave-safe bowl, combine the dark chocolate chips and coconut oil. If using the microwave, heat in 30-second intervals, stirring in between, until smooth and fully melted. If using a double boiler, stir the mixture continuously until melted.
- Once the chocolate mixture is melted and smooth, remove it from heat. Stir in the vanilla extract and maca powder until well combined.
- Gently fold in the hemp seeds, crushed pistachios, and dried rose petals. Ensure that the mix-ins are evenly distributed throughout the chocolate.
- Pour the chocolate mixture onto the prepared baking sheet. Use a spatula to spread it out evenly, ensuring it’s about ¼ inch thick.
- Sprinkle a pinch of Himalayan sea salt over the top of the chocolate bark.
- Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate is fully set.
- Once the chocolate is set, remove it from the refrigerator. Use your hands or a sharp knife to break the bark into pieces.
Notes
- Store in an airtight container at room temperature for up to two weeks.
- Consider refrigerating in warm climates to prevent melting.
- Wrap tightly in plastic for freezing; thaw at room temperature before enjoying.