This Coconut Oil Chocolate Bark is a chocolate treat on another level! If you love dark chocolate, this will be right up your alley! Not too sweet. Crunchy nuts and pieces of coconut add great texture! A delicious treat that gives you an excuse to use coconut oil and chocolate!
This Coconut Oil Chocolate Bark sets in the freezer and is stored in the freezer. These are not meant to be stored on the counter, and the refrigerator is not cold enough. These chocolate gems melt fast, so just take out the amount you want to eat at a time.
Just a little tip, use a small pan. The warm chocolate mixture spreads fast. This bark is meant to be thin, but if you use a large pan, your bark will be paper thin.
This Coconut Oil Chocolate Bark is a delicious dark chocolate treat straight out of the freezer!
Coconut Oil Chocolate Bark
- 1/2 cup coconut oil
- 1/2 cup unsweetened cocoa powder I used dutch-processed
- 1/4 cup pure maple syrup
- 1 T smooth almond butter
- pinch of salt
- 1/4 cup chopped almonds toasted
- 1/4 cup chopped pecans toasted
- 1/4 cup shredded or flaked unsweetened coconut
- Line a 9-inch square pan or a small baking sheet with parchment paper. Use 2 pieces of parchment paper, perpendicular. This will make removing the bark much easier.
- In a medium saucepan over medium heat, melt the coconut oil. Remove from the heat and add the cocoa powder, maple syrup, almond butter and salt. Stir with a whisk until smooth. Stir in half of the nuts and coconut.
- Pour the mixture into the prepared pan and smooth out. This bark will be thin, about 1/4-inch thickness. Sprinkle the remaining nuts and coconut over the top of the bark.
- Place the pan in the freezer on an even surface for 15 minutes, or until frozen solid.
- Remove from the freezer and use the parchment paper sides to pull the bark out of the pan. Break the bark into pieces.
- Store the bark in the freezer. Enjoy pieces straight of the freezer.
- This bark melts quickly and is not meant to be stored on the counter or in the refrigerator.