An indulgent, luxurious chocolate bark recipe infused with SuperFeast Jing, creamy colostrum, vanilla bean, maple syrup, and absolutely packed with crunchy goodness from activated nuts and seeds. Breakfast or dessert? You decide.
1/2tbspgrass-fed colostrum or grass-fed collagen, if you don't do dairy
1tbsporganic maple syrupmore or less to taste, optional
1/2tsporganic vanilla bean tincture I like alcohol-free
1pinchsea salt
Toppings
1/2cupactivated raw organic nuts and seeds (I used pecans, walnuts, Styrian pepitas, and a small shake of raw cacao nibs)
1/3cupshredded organic coconut
edible garden flowers of your choice
good vibes
Instructions
Line a shallow tray or plate (about 6-8" diameters with a little bit of of depth) with some unbleached parchment paper, and set aside.
In a small saucepan, place the chocolate base ingredients: SuperFeast Jing blend, cacao butter, coconut oil, coconut butter, cacao powder, colostrum, maple syrup, vanilla, and sea salt. Heat it up gently on the stove over medium-low until it all begins to melt. Keep an eye on it and stir with a spoon to accelerate the melting process and combine it into liquid chocolate.
Pour the chocolate into your tray. Sprinkle all of the nuts and seeds, shredded coconut, and any other toppings onto the chocolate.
Place the tray into the freezer for at least 2 hours until it hardens. Try to keep it level with the surface so that it hardens flat!
Remove the chocolate bark from the freezer, and remove the chocolate from the tray by lifting the parchment paper.
Break up the chocolate or slice it with a knife. Serve chilled immediately, and store any extra in the freezer!
Notes
Since the chocolate isn't tempered, it'll melt pretty fast at room temp. Store in the fridge or freezer and enjoy right away.
You could temper the chocolate if you like, but I usually can't be arsed. I find it way easier to go without tempering.