Peppermint Chocolate Bark with Ashwagandha Root

Peppermint Chocolate Bark Recipe with Ashwagandha Root (Vegan, Paleo, Gluten Free)

I absolutely love whipping up this easy treat during the holidays! Everyone loves chocolate and it's even better upgraded with our favourite stress-relieving adaptogen, Ashwagandha. It’s also fun to make a few batches of this recipe, put them in mason jars and hand them out as gifts!

Recipe Ingredients:

• 1 1/2 cup cacao
• 1 tsp Ashwagandha Root
• 1 cup coconut oil
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp maple syrup (or Lakanto maple syrup alternative)
• 3 peppermint sticks mashed up

Recipe Directions:

1. Line a baking tray with parchment paper and set aside
2. In a medium-size saucepan over low heat, begin melting the coconut oil. Next combine all additional ingredients and gently whisk together until smooth (about 1 min)
3. Turn off heat and transfer to your parchment lined baking sheet using a spatula
4. Gently sprinkle the crushed peppermint over the chocolate
5. Place in fridge for 3 hours or overnight
6. Break up the bark into desired sizes. Store in mason jars or serve immediately
7. Enjoy your delicious Peppermint chocolate bark with Ashwagandha!

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