I’m so excited to share this dark chocolate bark recipe with you because, well, CHOCOLATE! While this bark may look a little fancy, I’ll show you how to make chocolate bark and you’ll see how easy it is. Grab your 4 ingredients, whatever toppings you want to add and let’s get to it!
I love having a quick dessert on hand that satisfies my sweet tooth without too much planning. I can keep this bark recipe in the freezer for a few days before we eat it all.
Go ahead and grab a small piece of the dark bark a few times a day. It’s packed with real food ingredients, and since this recipe is SO easy, it doesn’t take long to make more.
What Is Chocolate Bark?
Chocolate bark is a dessert that’s essentially sheets of chocolate with something crunchy in it, like nuts or coconut. I make mine with coconut oil, cacao, and just a couple other ingredients.
This is a foolproof holiday bark recipe that you can throw together in minutes. And, it makes a lovely gift idea for friends, family, and neighbors. Just place it in a bag or box, tie a pretty bow on it and give it away. No need to buy the expensive stuff at the store!
How To Make Chocolate Bark
When I say this is an easy chocolate candy recipe, I’m not kidding. The part that takes the longest is waiting for it to set up in the freezer, but I promise you will be okay with the wait once you taste this holiday bark.
Here’s how to make chocolate bark at home:
- Melt the coconut oil. Then add in the cacao powder, maple syrup, and vanilla. Stir until it’s thick and similar to a fudge sauce.
- Prepare a baking sheet with parchment paper. Pour the chocolate mixture on the parchment paper and add toppings.
- Place the homemade chocolate candy recipe in the freezer. Break it into small pieces and enjoy!
Dark Chocolate Bark Variations
This chocolate brittle is super easy to customize, so you can use a variety of toppings! Right now I’m loving cacao nibs and unsweetened coconut flakes. It adds a little crunch and a great color. Fresh berries are a great way to add some bright color if you’ll be eating it quickly.
Here are more ideas for chocolate bark toppings:
- Fruit – dried, freeze-dried, fresh
- Cacao nibs
- Shredded coconut
- Nuts
- Seeds
- Chia seeds
- Swirl of nut butter
- Swirl of coconut caramel!
- Cookie dough pieces
- Flaky sea salt
Is Dark Chocolate Bark Gluten-Free?
Yes, this chocolate bark recipe is gluten-free. It only has 4 ingredients, and none of them have gluten.
Can I Use Honey Instead Of Maple Syrup?
Yes, you can use honey instead of maple syrup if you want to. Honey is slightly thicker and the flavor is a bit different, but the chocolate covers it up anyway and the texture should be similar. Both ways will work.
How Do You Store Dark Chocolate Bark?
Store this homemade chocolate bark recipe in the freezer. This is the best way to ensure it doesn’t melt.
But if you’re giving dark chocolate bark as a gift, don’t worry – it should make it just fine if you wrap it up and put it under the tree. Just pop it in the freezer once opened.
Can I Freeze This Chocolate Bark Recipe?
Yes, of course! In fact, the freezer is the preferred location to store this chocolate bark recipe. It will last a couple of months in the freezer.
More Paleo Chocolate Dessert Recipes
Craving even more chocolate? Take a look at these mouth-watering paleo dessert recipes for inspiration.
- Chocolate Avocado Pudding – This decadent dessert is delicious and easy and packed with healthy fats.
- Paleo Pumpkin Muffins – These muffins have the perfect combination of chocolate and pumpkin.
- Chocolate Espresso Fudge – Oh, if you love this chocolate this fudge is for you.
RECIPE CARD
How To Make Dark Chocolate Bark
This dark chocolate bark recipe is naturally sweetened and super customizable! Learn how to make chocolate bark with just 4 ingredients and 5 minutes.
Ingredients
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- 1/2 cup Coconut oil
- 3/4 cup Cacao powder (up to 1 cup)
- 2-3 tablespoons Maple syrup
- 1.5 teaspoons Vanilla extract
- Desired toppings (see ideas in the post above!)
Instructions
More TIPS about this paleo recipe in the post above!
In a small pot over low heat, melt the coconut oil. Stir in the cacao powder, maple syrup, and vanilla. It should be slightly thicker than traditional chocolate syrup - almost like fudge sauce.
Line a baking sheet with parchment paper and spread the chocolate into a loose rectangle. Sprinkle with your desired toppings and pop in the freezer for 30 minutes until completely set.
Break apart into small pieces and store in an airtight jar or container in the freezer.
Recipe Notes
Serving Size: 1/6 of entire recipe
Nutrition info does not include toppings, since these will vary.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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5 Comments
Valerie Cameron
Do you use refined coconut oil or do you use organic virgin coconut oil which would have a coconut taste? I’d love to try this recipe but just want to make sure it’s the refined one you are using. Thank-you very much!
Ashley
Made this and we can’t stop eating it!
Sandi
This easy recipe is right up my alley. Love the freezer for making this ready to eat faster!
Renee Goerger
This is a great make-ahead gift idea for the coming holiday. Love how easily this chocolate bark stores in the freezer.
Jenni
This chocolate bark is soooo good! I am ashamed to say that it didn’t last the weekend – my family could not stop eating it!