1. Melt the chocolate in a double boiler. If you don’t have a double boiler, add an inch or so of water to a small pot and place over medium heat. Place a metal or glass bowl on top of the pot and add the chocolate chips. Be sure that no water gets into the chocolate or the texture will turn chunky. Cook until the chips are melted, approximately 10 minutes. Meanwhile line a small baking sheet or casserole dish with parchment paper. You can optionally oil the sheet with coconut oil.
2. Remove the bowl from the stove. Add the cacao nibs, hemp seeds, maca powder, spirulina, cinnamon, and cardamom, and stir well. Add the maple syrup or sugar, and the vanilla, if using, and stir well.
3. Quickly spread the chocolate out onto the parchment paper, pressing down to be about ¼ inch deep. You can use another sheet of parchment paper to press down. Top with goji berries, coconut flakes, and crushed candy cane, and press down firmly into the chocolate.
4. Place in the refrigerator (or the freezer to speed things up) until firm, approximately 15 minutes in the fridge or 10 minutes in the freezer. Cut into desired shapes and enjoy! Store in a glass container in the fridge.

Source: Mark Reinfeld, The Doctor & The Chef