My post today is dedicated to the person who has taught me about the important things in life… including chocolate. She’s the most self-less, understanding, patient, supportive, compassionate, thoughtful, strong, kind, and genuine person I’ve ever met. Because of her, I want to be the best “me” I can be… as a wife, mom, friend, sister, daughter, and human-being.

I don’t think most of us really start to appreciate our moms until we reach our 20s. I mean like really, really appreciate them. Having a daughter of my own took that appreciation to new levels. My mom has always been my biggest supporter, in every decision I’ve had to make throughout the years. She has this ability to always be right, and I spent most of my young adulthood only realizing this after the fact. I’ve learned to listen. My mom is wise. She inspires me to trust my instincts, to be true to myself.

My mom lets her heart and spirit guide her, never her fears. She isn’t afraid to be different, to go against the grain, buck the trend, or even start her own trends. She became a vegetarian long before it was hip, back in the early 80’s (in a small, rural, farming community, nonetheless). I’m ashamed now how embarrassed I used to get when my mom would ask the waiter what was vegetarian on the menu when we would go out to eat (back then, the options were slim). I’d cringe when my friends’ moms would ask me just what does my mom eat, anyway??? (followed by the dreaded, “and where does she get her protein?”). My mom took it all in stride, though. It didn’t matter what people thought, she was being true to herself. She also started practicing yoga before it was “the thing to do.” She did so not because it was cool, but because she loved how it made her feel. Strong. Connected. Stretched. Mind, body, and spirit. My mom has shown me what it truly means to be an animal lover, to care for the planet, to express creativity, and to radiate love to all of those she meets.

How in the world do you even begin to thank someone who means more to you than words can express? Well, I’m going to begin with chocolate. My mom is a big believer in kindness, love, patience, and… chocolate. When all else fails? Chocolate. A good, dark, hunk of chocolate is always the answer. My mom taught me this valuable advice at a very young age. So I wanted to make her a super-duper bar of chocolate, fit for the super hero she is.

This rustic, dark chocolate bark is filled with all kinds of tasty, healthy, superfood nibbles. You name it, I probably put in there. I started with cocoa butter (or coconut oil) and added rich, raw cacao, maple syrup, coconut shreds, raw cacao nibs, pumpkin seeds, hemp seeds, ceylon cinnamon, turmeric, and matcha powder. Like all good chocolate bars, this one has super powers, and it is definitely the solution to any problem. That, and a good night’s sleep. (“It won’t seem so bad in the morning, you’re just tired and need some sleep” – more words of wisdom from Mom – and you know what? She’s right.)

I’m so fortunate to be able to celebrate Mother’s Day with my mom, and spend the next couple of days visiting my parents. My mom really is my best friend, and I don’t take our time together for granted. I’m beyond lucky to not only have such a wonderful mama, but to also get to be the mommy of such a precious little girl. I only hope I can be half the fearless teacher, self-less supporter, and inspiration to her that my mom is to me.

As you can see, my daughter has already discovered that chocolate is one of life’s many gifts. Thank you, Mom, for your unconditional love over the years, and your unwavering support and understanding. And for introducing me to the power of chocolate 🙂

Superfood Dark Chocolate Bark

Version 1 – with cocoa butter

4 oz. cocoa butter (roughly chopped it fills just about a cup)

1/3 cup + 2 Tbs. pure maple syrup

1/2 cup + 3 Tbsp cacao powder (or more, if you want a darker chocolate)

1 tsp vanilla extract

1/4 tsp ground turmeric

1/4 tsp ceylon cinnamon

1/4 tsp matcha powder

2 pinches of salt

add-ins: coconut shreds, cacao nibs, pumpkin seeds, hemp seeds

you could also try goji berries, dried cherries, maca powder, nuts, or other seeds

Directions:

Gently melt the cocoa butter in a double boiler. Once it becomes liquid, stir in the maple syrup and cacao powder. Remove from heat and stir in the remaining ingredients. Pour into chocolate molds or a small pan lined with parchment paper (I used a bread loaf pan). Sprinkle on the add-ins, as well as extra cinnamon, turmeric, and matcha powder. Place in the freezer to set. Break into chunks. Store in the fridge or freezer.

Version 2 –  with Coconut oil

1/2 cup coconut oil

3/4 cup cacao powder

3 – 4 Tbs maple syrup

1 tsp vanilla extract

1/4 tsp ground turmeric

1/4 tsp ceylon cinnamon

1/4 tsp matcha powder

2 pinches of salt

add-ins: coconut shreds, cacao nibs, pumpkin seeds, hemp seeds

you could also try goji berries, dried cherries, maca powder, nuts, or other seeds

Directions:

Gently melt the coconut oil in a small pot over low heat. Once it becomes liquid, stir in the maple syrup and cacao powder. Remove from heat and stir in the remaining ingredients. Pour into chocolate molds or a small pan lined with parchment paper (I used a bread loaf pan). Sprinkle on the add-ins, as well as extra cinnamon, turmeric, and matcha powder (I sprinkled them in the pan before pouring in the chocolate, as well as on top of the chocolate). Place in the freezer to set. Break into chunks. Store in the fridge or freezer.

Notes:

This was my first try making chocolate with cocoa butter. It turned out delicious, but I think I am still partial to the coconut-y undertones in the coconut oil version. I also found that the coconut oil version does not require as much sweetener. Both should be stored in the fridge or freezer.