Easy Vegan Chocolate Bark with Ashwagandha
Hi friends, can you believe we’re in November? What is it about the Halloween and following clock-change combo that makes it feel like we’re rocketing through the days, questioning the calendar nightly as we struggle to get our bearings? The other week I caught myself saying “It feels like Halloween was just the other day”…and of course at the time, it was. The space between had just been filled with such a sense of abruptness and anticipation for “what’s next” that you could have told me it had been weeks, not days, and I wouldn’t have batted an eyelid.
All that said, who’s ready for the holidays? Or, what I really mean, I guess, is the spirit of them. Time really seems in too short supply, and the anticipation is such a huge part of the love. In any case, it is time to trade up Halloween treats for homemade indulgence you can feel better about, like this glorious bark.
Infinitely variable, this bit of decadence is oh so simple, great for gifting, and SUCH a time saver--who doesn’t need that? The secret is down to quality chocolate. With that in hand, you can go as dark as you like. Elevate even further with a wellness boost by stirring in your favorite supplement (I love Organic India Ashwagandha).
Vegan Chocolate Bark with Ashwaganda
Our family prefers bark with addends mixed in as well as sprinkled on top—this lends such a gorgeous, melt-in-your-mouth contrast between silky richness and toasty crunch. I love this twiggy autumn look with pretzels, nuts, seeds and a dash of sprinkles, but I’m looking forward to peppermint, citrus peel, cranberry, and pomegranate versions! What's starting to simmer in your thoughts for go-to homemade holiday gifts? Please share—I’d so much love to see. xo
Easy Vegan Bark with Ashwagandha
Makes 1 tray, or about 20-25 pieces
12 ounces quality chopped chocolate, or chocolate chunks/chips
1 -2 Teaspoons ORGANIC INDIA Ashwagandha or supplement of choice
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
*Optional, preheat the oven to 325 degrees Fahrenheit and lightly toast any nuts/seeds you’re using 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.
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, but you need to be careful not to overdo it. Stir in the ORGANIC INDIA Ashwagandha powder or other supplement.
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!
Sprinkle the remaining addends over the chocolate. Lightly press the toppings into the chocolate with your spatula or fingers.
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.
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.