Making chocolate is an excellent way to incorporate superfoods into your routine. There are endless versions of this recipe you can make. I find myself making a new batch every other week, customized based on current nutritional need or mood, and it’s always delicious. Having a square or two throughout the day is like your own personal chocolate vitamin…and the ultimate mood boost.


Superfood Chocolate

1 cup Cacao Butter
2 tablespoons pumpkin seeds
3 tablespoons Coconut Sugar
10 - 15 Cranberries , apricots and blueberries.
Gently melt cacao butter over medium heat (important: double-boiler method) until melted. Whisk in pumpkin and berries and coconut sugar until smooth. Once incorporated whisk in miso until smooth.

Turn heat off, but leave the bowl on top of the warm water. Stir in powdered superfoods:

1/2 cup Cacao Powder (or try 1/4 cup Cacao Powder, 1/4 cup Choclate powder
2 tablespoons Mesquite
2 tablespoons Gelatinized Maca
2 teaspoons Ashwagandha
1/2 teaspoon Ceylon Cinnamon
pinch Himalayan Pink Salt

Once smooth, stir in seeds:
2 tablespoons Pumpkin Seeds
2 tablespoons sunflower seeds
2 tablespoons Chia Seeds 

Sprinkle a decent layer of superfoods of choice in the bottom of the mold. We used a mixture Pumpkin Seeds, Chia, sunflower Seeds, Spirulina and Turmeric here. Carefully spoon superfood chocolate mixture in molds of choice. Let set up in the refrigerator for 15-20 minutes, until completely firm. Enjoy! Store in airtight container in the fridge.

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