COCONUT CHOCOLATE BARK WITH ASHWAGANDHA ROOT (VEGAN, PALEO, GLUTEN FREE)
what you need:
1/2 cup cacao (or carob powder)
1 tsp ashwagandha root powder (we used Teelixir)
1 cup coconut oil
1 tsp vanilla
1/2 tsp cinnamon
3 tbsp maple syrup, honey or Lakanto Maple syrup style sweetener (available in store)
½ cup shredded coconut
What you do:
Line a baking tray with greaseproof paper. Grease well with coconut oil.
In a medium-size saucepan over low heat, begin melting the coconut oil then add in remaining ingredients. Mix well.
Pour mixture onto greaseproof paper and spread evenly with a spatula.
Sprinkle extra shredded coconut on top.
Place in fridge for 3 hours or overnight
Break up the bark into desired sizes. Store in mason jars or serve immediately.
