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Vegan Chocolate Bark is a quick way to satisfy a chocolate craving. It’s made with only 3 ingredients, and takes just minutes to stir together. You can add any crunchy add-ins you love!
Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with maple syrup, this rich, dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!
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Vegan Chocolate Bark
serves 1-2
Ingredients:
2 tablespoons melted coconut oil
2 tablespoons cocoa powder
1 to 2 tablespoons maple syrup (at room temperature)
Directions:
In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.
Transfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula. No need for fancy candy molds!
Place in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.
Serve directly from the freezer and enjoy!
Ingredients
- 2 tablespoons coconut oil melted
- 2 tablespoons cocoa powder
- 1 to 2 tablespoons maple syrup (at room temperature)
Instructions
- In a small bowl, combine coconut oil, cocoa powder, and 1 tablespoon of maple syrup. Mix until well combined, and add another tablespoon of maple syrup if you'd like a sweeter chocolate flavor.
- Pour the chocolate mixture into a rimmed dish lined with parchment paper, and smooth with a spatula.
- Place in the freezer to set for 20 to 30 minutes, then use a knife to cut into bite-sized chunks.
- Serve directly from the freezer and enjoy!
Notes
Nutrition
Loved this! and also the comments about adding nuts or honey (as have just run out of maple syrup!) thank you really needed this, time of month and trying to be vegan as much as possible, this was amazing 😉
Amazing I put goji and seat salt. Holy yum thank you.
I love this very versatile recipe and it’s great because you know exactly what’s in it and it’s way better for you. I used liquid coconut oil because it’s all I had, and it worked fine. I added peanut butter because, why not? And It was great!! Thank you!!
Thank you for the advice about not melting the coconut oil! That’s where I’ve been going wrong! Aha! 😉
Yum! Just made this and it is so good! Thank you.
I used room temp coconut oil but had a hard time spread it evenly. Any suggestions?
Maybe try melting the coconut oil to see if it mixes more smoothly for you?
Could you substitute half of the coconut oil for double thick cream?
I have made a version of this and have always eaten it so quickly, that I don’t know if is stores well. Do you know if this recipe stores well? Also, I want to send it across the miles for Christmas. DO you know if it will keep unrefrigerated for a few days?
I’m trying to get away from using coconut oil so much. Do you happen to have any alternatives? Thank you in advance!
Raw cacao butter would work as an alternative.
Will non-alcohol based extracts work with this recipe? If so, how much should I add to get a flavor that will not overwhelm? Thanks for your help!