Trendy, Healthy + Cheap AF : CBD Chocolate

If you know me, you know I love chocolate. I mean chocolate at any time of day is perfection. But is there a more satisfying moment then being snuggled up on our couch, noshing on decadent dark chocolate (#selflove)?

Lucky us, there is no better time to celebrate this seductive treat than Valentine’s Day. Whether you are treating friends, a lover or your badass self I have the trendy hack that is sure to impress without the stress.

CBD has become the buzz word on any newsfeed, coffee shop or health food store but what is all of the hype about?! The skimmed down version is that CBD has been found to be a cure all for anxiety, stress, pain relief, insomnia and PMS. Its calming effects without the typical “high” help you stay level-headed throughout your day or help you wind down at night. Manufacturers have been launching CBD products in almost every category due to its mild flavor and ability to be mixed easily into concoctions.

Since chocolate has antioxidants and well… makes everything that much better it is the perfect host for everyone’s new favorite oil.

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Sakara Life Hemp Chocolate ($39 30 chocolate pieces) and To Whom It May ($30 box of 4) are creating delicious CBD chocolate that you can purchase online. While Sakara goes the classic low sugar route, To Whom It May is creating elevated flavors that will drive your taste buds wild. The truth is these chocolates are delicious but it does take quite the chunk out of your wallet. So I have found a way to get the best of both worlds, making a cheaper version of CBD chocolate without sacrificing flavor.

I chose to flavor my bar with tahini swirls, thought I would tackle two trends in one with this cheap AF hack. But make it your own, adding mix-ins like chili powder, popped quinoa or toasted nuts.

CBD Chocolate Tahini Bark

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Ingredients

  • 1 72% dark chocolate bar

    * ( I used Trader Joes for the $ but chose your favorite bar! Tahini pairs well with raw chocolate too)

  • 1 tsp CBD oil

  • 1 tbsp Tahini

  • 1 tsp coconut oil

  • Pinch Sea Salt

Instructions

  1. Over a double boiler melt chocolate with 1/2 tsp coconut oil. In a small bowl combine tahini with 1/2 tsp coconut oil. Microwave for 15 seconds to soften.

  2. Once chocolate is melted, stir in CBD oil. *CBD will evaporate at high temperatures so it is best to add off the heat.

  3. Pour onto a parchment lined sheet try to your desired bark size. Place into fridge for 5 minutes to chill.

  4. Drizzle the softened tahini onto the chocolate and swirl with a toothpick. Sprinkle with sea salt and place back into the fridge to harden.

  5. Cut into squares or break apart and enjoy!

So let’s break it down while our mouths are watering. My CBD Chocolate bark costs $4 per bar (9-12 pieces)!

  • Trader Joe’s 72% dark chocolate $1.79 for 3 bars

  • Tahini $7 per jar, $0.40 per serving

  • CBD Oil $37 , about $2 per serving

  • Coconut Oil $8, about $0.10 per serving

That is a savings of over $8 per bar. The other benefit of mixing your own batch is that you are in control, adding more or less CBD as well as mixing up the add ins! So get creative and share with me what you create!

Why Culinary School?

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Before I break into the nitty gritty, it is important to understand the driving force that led me to culinary school and The Natural Gourmet Institute. Food has been a source of energy, inspiration and love throughout my life. I grew up in a large Mid-western family whose idea of holiday traditions and celebrations was nothing shy of an all-you-can-eat buffet. I quickly learned my way around the kitchen by watching and spending time with my mom and aunts and learned how to handle a grill by watching my dad. These family and food-filled gatherings were a place of laughter, love and happiness. Understanding at a young age that food brought people together, inspired me.

My desire to test my creativity in the kitchen escalated as I entered high school. It all began when I decided to bake cupcakes, cakes and cookies to surprise my friends on their birthdays but very quickly grew into something more. I found myself straying away from cookbooks and coming up with my own recipes – ones I would sneak into the kitchen late at night to test out – instead of sitting in my room studying.

By the end of my senior year, I was torn between applying to college or pastry school. After countless hours of research and debates – internally and with my family, I decided to put my passion on the back burner and head to San Diego for college. While in school, I further defined and redefined my passion for cooking, baking and the food industry. I sought out internship opportunities at small to medium sized companies within the industry. Over the course of my college career, I interned for DairyChem, Chuao Chocolatier, Beach Bum Foods, Yelp!, a food-marketing agency Sterling Rice Group, and The Patachou Foundation. Each experience was amazing and taught me more about food, health and food culture than I knew possible.

Beyond my internships, my relationship with food continued to change as I struggled with my weight and began experiencing digestive health problems. I started researching nutrition and alternative cooking methods in order to improve my health. I tried everything from juice cleanses to gluten free, vegan and raw diets. All of which would make me feel great for a few days, until the weekend came and I’d binge on cocktails and late night grub with my friends. After beating myself up week in and week out, disappointed with my semi-conscious decisions and the way it made me feel, I decided to make a lifestyle change that would enhance my life. I came to peace with the idea that health is a balancing act of eating to fuel your body and your soul. For me, that means following a primarily vegan diet full of vitamins, proteins and healthy fats, while maintaining an open mind to alternative diets, new foods and various ways to think about nutrition. As a result, I have cleared my mind, loosened my waistline and amplified my drive to step into the food industry.

Before I knew it college graduation was around the corner… missing the kitchen and hungry to learn more about the foundation of the culinary world I decided to apply to a culinary school. However, I needed a school that shared my passion and outlook on food as a source of nutrition and healing. The Natural Gourmet Institute is a primarily plant based school (in NYC), focused on teaching the fundamentals of culinary technique, nutrition and sustainability to enrich the culinary landscape and change the way we think about food.

I created The Fresh Slice as a way to share my experiences, knowledge and recipes with others. So follow along on Instagram at @TheFreshSlice and check back here for even more insight and inspiration. But most importantly, I’d love to hear from you – so feel free to ask me questions and share your experiences in the comments below or on my Contact page, but most of all bon appetite!