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Posh Peppermint Bark

Posh Peppermint Bark


Cacao | essential oil

and adaptogenics

I’ve taken the initiative of creating a peppermint bark recipe with nutrition and even medicinal ingredients.

Mix together in glass bowl:

4 oz Organic 30% cacao white chocolate + 1 teaspoon coconut oil + 1/2 teaspoon TOCOS


In separate glass bowl mix together:

8 oz Organic 70% cacao dark chocolate chips + 2 teaspoon coconut oil + 1/8 teaspoon organic peppermint essential oil (flavor to your liking) + 1 tablespoon Chaga mushroom powder


Place about 2 inches of water inside two separate saucepans, warm the water over the lowest heat setting, place the bowls of chocolate inside the saucepans, stir them a few times until melted. Avoid overheating or letting any water droplets sneak into the chocolates.

Once melted, remove the bowls of chocolate and dry the bowls - again do your best to avoid water mixing into the chocolates, as you prepare the bark.

Line a small (9x12) baking sheet with parchment paper, slowly scoop dark chocolate onto parchment paper, forming somewhat of a circle, pour the white chocolate into small circles on top of the dark chocolate - as if to create a polka dot pattern. Use the tip of an ice pick or a chop stick and begin to softly swirl the chocolates together.

Finish the bark off with lots of yummy toppings - I used

organic all natural candy cane pieces

crushed sweet cacao nips

Himalayan sea salt

Fresh rosemary very finely chopped

Place the bark in the refrigerator until firm, about 30 minutes. Use the tip of a butter knife to break the bark into roughly 2-inch bite sized pieces. Store in cool environment and may be stored up to 2 weeks.

Inspired by The Bojon Gourmet

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