Superfood 
Chocolate Bar

Three high-powered superfoods – 
ginger, cacao and goji berries – infuse 
this decadent chocolate bar with serious 
anti-inflammatory and antioxidant benefits.
Author:
Publish date:
Superfood Chocolate Bar image
  • Duration
  • Cook Time
  • 3 2-oz barsServings

Ingredients

  • 1-inch piece ginger, peeled, thinly sliced 
and then slivered
  • 1 tbsp roughly chopped orange zest (TIP: Use 
a peeler or zester 
to remove only the 
outer peel then chop 
the zest.)
  • 1 tbsp raw honey
  • 1/2 cup (3 oz) roughly chopped cocoa butter (NOTE: It usually comes in large nuggets that should be chopped before measuring.)
  • 1/2 cup raw unsweetened cacao powder
  • 3 tbsp coconut sugar (TRY: Wholesome! Organic Coconut 
Palm Sugar)
  • 2 tbsp goji berries, roughly chopped
  • EQUIPMENT:
  • 3 2-oz chocolate bar molds (TIP: Molds are fairly inexpensive and 
can be purchased at specialty baking shops 
or online retailers.)

Preparation

  1. Line a baking sheet with parchment paper. In a small saucepan, combine ginger, orange zest and 1 cup water. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Drain, reserving ¼ cup of cooking liquid, ginger and zest in pot. Add honey, stirring to combine. Set over medium heat and cook until most of liquid has evaporated and mixture is sticky, 5 to 7 minutes. Spread mixture onto prepared sheet and cool to room temperature.
  2. Meanwhile, fill a medium saucepan with 2 inches water and bring to a boil; turn heat off. To a heat-proof bowl, add cocoa butter, cacao powder and coconut sugar, and place bowl over pot, making sure bowl does not touch water, stirring occasionally until completely smooth, 5 to 7 minutes. Remove bowl and let chocolate cool slightly. (NOTE: You are looking to cool mixture to 90°F on a candy thermometer. If you do not have a candy thermometer, you can test it by putting a tiny amount of the chocolate on your lip; if you can’t feel a temperature difference, then it’s perfect.)
  3. Stir in ginger mixture and goji berries. Pour into molds. Refrigerate until firm, about 1 hour. Turn mold upside down to release bars. Store in the refrigerator wrapped in parchment for up to 1 week.

Nutrition Information

  • Serving Size: 1/3 of a bar
  • Calories: 268
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 51 mg
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 23 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 452 mg
  • Sugar Content: 7 g