#MotherFood podcast recipe: Oxytocin chocolate bar from Rachael Hollinger

Oxytocin is commonly referred to as the ‘love hormone’, essential during labour and the early stages of motherhood (as well as throughout life in general). This wonderful recipes would be such a perfect treat for a new mama, so if you are one, know one or about to become one, please do make this gorgeous chocolate delight!

To enjoy more insight from Rachael about maternal self-care through food, mind-set and practical rituals, please listen to our episode of the MotherFood podcast.

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1 1/4 cup finely chopped cacao butter

2 Tbsp coconut oil

1 cup cacao or unsweetened cocoa powder

1 Tbsp ashwaghanda powder

2 Tbsp maple syrup

1 healthy pinch sea salt

1/2 tsp vanilla extract

3 Tbsp dried rose petals

Some flakey sea salt

Bring 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

To the mixing bowl, add finely chopped cacao butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes. Once melted, carefully remove bowl from heat (turn off stovetop), add the cocoa powder and ashwaghanda and use a whisk to mix until fluid and thoroughly combined.

Add the maple syrup, salt, and vanilla. Pour your chocolate into molds of choice. I like silicone bar molds but you can also use paper muffin liners, or a cake pan lined with parchment paper. At this point, sprinkle on the dried rose, and flaky sea salt.

Carefully transfer to freezer. Remove once the chocolate is set - about 1 hour.

Store covered in the refrigerator for several weeks or in the freezer for even longer.

Find out more about Rachel and her work
website: https://www.nourisherdoula.com/
Instagram: @nourisherdoula