Chocolate bark is one of the easiest and most adaptable treats to make. This recipes uses mood elevating raw cacao, a potent and nourishing adaptogen, schisandra, and is sweetened with maple syrup. Making chocolate bark takes less than 15 minutes and hardens up in the freezer quick.
You can use many different adaptogen powders and extracts in this recipe, but we love the tangy and slightly sour schisandra berry flavour with dark chocolate and the unique benefits of schisandra. As an adaptogen, schisandra supports your body's response to stress, helping you cope more effectively.
Schisandra is a berry known for having all five tastes recognized in traditional Chinese medicine. It is a potent and nourishing adaptogen with a unique dual effect - calming, while also enhancing alertness, mental performance and mental clarity. 
Schisandra can help relieve anxiety, calm the mind, and help achieve more restful sleep. All adaptogens also support the immune system, strengthening and modulating. 
- 1 cup finely chopped cacao butter*
- 1/4 cup maple syrup
- 1/2 cup raw unsweetened cacao powder*
- 1 tsp vanilla extract
- 2 pinches sea salt
- 1 tbsp schisandra extract
- 1/2 cup trail mix (cranberries, goji berries, pumpkin seeds, almonds, etc.)
*you can use cocoa butter or cocoa powder. Cocoa powder is roasted. The cacao powder we used is raw and has a slightly more bitter taste, but has a superior nutritional profile. You can also use coconut butter or even coconut oil for this recipe, however it tends to melt more in your fingers and feel oilier. We prefer cacao butter!
Prepare by lining a baking sheet with parchment paper and clearing a flat area in your freezer.
Add an inch or two of water to a pot and bring to a boil on medium-high. Once boiling, turn the heat down to medium and place a glass (or ceramic) bowl on top of the pot to create a double boiler. Make sure that the bowl is not touching the boiling water.
While the bowl on the pot, add the cacao butter and allow it to melt. This should take just a few minutes depending on how fine you chopped up the cacao butter.
After the cacao butter is melted, whisk in the maple syrup.
Using oven mitts, remove the bowl from the pot and set on a heatproof surface. Whisk in the cacao powder, vanilla and sea salt. Once combined, add the schisandra extract and stir to combine. Finally, add about 3/4 of your desired trail mix ingredients, reserving some to top the chocolate bark with.
If you're not sure how strong you'll like the schisandra flavour, start out by adding 1 tsp, stir, taste and add more as you wish. You can also add more salt and maple syrup at this stage.
Slowly pour the melted chocolate mix onto the parchment lined baking sheet. Drop the rest of the trail mix on top of the chocolate and place the baking sheet in the freezer for 10-20 minutes.
Remove the hardened chocolate bark, break apart and enjoy straight away or allow to reach room temperature.
Store in a container in the fridge (1 week) or freezer (3-4 weeks).
Curious about schisandra? You can shop our schisandra extract in the Amoda Plantry!
 "Adaptogens. Herbs for Strength, Stamina, and Stress Relief", David Winston RH(AHG)