Maca Hemp Chocolate Bark & Spicy Chocolate Bark
Homemade Chocolate is so easy to make and my chocolate bark recipes are no exception. I made two flavours, one a Maca Hemp Chocolate Bark with shredded coconut and the other a Spicy Chocolate bark with turmeric and pumpkin seeds. You could say one is libido supporting and the other is liver supporting. Maca, also known as Peruvian Ginseng, is a herb that helps balance hormones and is known to boost libido.
Interestingly enough, Wikipedia states that darker maca root (black, purple and red) contains a significant amount of iodine. As you may know, Iodine supports thyroid function. An underfunctioning thyroid can lead to weight gain, depression, fatigue and constipation. All symptoms I experienced myself in the past, from having an under functioning thyroid. I caused the under functioning thyroid by doing Crossfit 5 days a week and unintentionally eating low carb. It was unintentional because I was following a Paleo eating style to help me overcome amenorrhea and adrenal dysfunction, while I was also doing a candida cleanse. This means I was eating one green apple or a cup of frozen berries a day as my only carb source.
Did you know that you actually need carbohydrates to convert your T4 into the active thyroid hormone, T3? Yep, it’s true and you can read more about this over at Chris Kresser’s website. Oh and by the way, I overcame the amenorrhea when I quit doing Crossfit 5 days a week and started practising yoga instead. You can learn more about adrenal dysfunction which lead to my struggle with amenorrhea here, here and here.
Back to the chocolate! I snuck some turmeric into the Spicy Chocolate Bark, which I think turned out amazing. Turmeric contains the antioxidant, curcumin which the liver loves. I added a pinch of pepper to this bark as it increases the absorption and bioavailability of curcumin by 2000%(1). In my mind, where turmeric goes, so does pepper. Curcumin is a potent anti-inflammatory and helps our body fight off free radicals. Antioxidants helps prevent cancer and support heart health by preventing the oxidation of cholesterol. I can’t think of a better way to enjoy these benefits than enveloped in a creamy homemade chocolate bark.
- 1 c coconut oil
- 1/2 c coconut butter
- 1 c raw, organic cacao powder
- 1/2 c maple syrup (Canada No. 2)
- 2 droppers of liquid stevia
- 1/4 tsp himalayan rock salt
- 2 tsp Maca
- 3 tbsp hemp seeds
- 2 tbsp shredded coconut
- 1/2 tsp turmeric
- 1 1/4 tsp of cayenne
- pinch of pepper
- 2 tbsp pumpkin seeds
- Line two 9×13 baking pans with parchment paper. Smaller pans will work as well but the bark will be thicker.
- Place the coconut oil and coconut butter in a double boiler. I use a glass bowl and place in a pot filled with water so the bowl is just touching the water. Turn on medium-low heat and melt the coconut oil.
- Once melted add the maple syrup and stevia, whisking to combine. Sift the raw cacao powder into the coconut oil mixture, add the salt and whisk until smooth.
- Divide the mixture in half and pour into separate bowls or glass measuring cups. They will equal about 1 cup each.
- In one bowl add the Maca, whisking until smooth and combined. Then stir in the hemp seeds and coconut.
- In the other bowl whisk in the turmeric, cayenne and pepper until smooth. Stir in the pumpkin seeds.
- Pour the Maca Chocolate mixture into one pan and the Cayenne mixture into the other. Place in the freezer and let harden.
- Once the bark has hardened, remove it from the pans by lifting it out using the parchment paper. Cut into squares or break into chunks and store in a sealed container in the fridge.