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Easy Raw Chocolate Bark

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I’ve got just the thing to satisfy your next chocolate craving.

squares of raw chocolate bark stacked on top of each other

Raw chocolate bark.

It’s guilt-free, and happens to be incredibly fast and easy to prepare. Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with honey, this rich, dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!

Easy Raw Chocolate Bark
serves 1-2

Ingredients:

2 tablespoons coconut oil, softened
2 tablespoons cocoa powder
1/2 teaspoon maple syrup or honey

Directions:

In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.

*It’s important that the coconut oil is not melted, or the coconut oil and cocoa powder will separate while setting. For a smooth texture, solid or softened coconut oil is best.

stirring melted chocolate in a small white bowl with a spatulaTransfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula. No need for fancy candy molds!

spreading out chocolate with a spatulaPlace in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.

pieces of raw chocolate bark stacked on top of each other

Serve directly from the freezer and enjoy!

Print Pin
4.84 from 18 votes

Easy Raw Chocolate Bark

Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with honey, this rich, dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!
Course Dessert
Cuisine American
Keyword chocolate, dairy free, nut free, paleo
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 273kcal

Ingredients

  • 2 tablespoons coconut oil , softened
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon maple syrup or honey

Instructions

  • 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.
  • Place in the freezer to set for 20 minutes, then use a knife to cut into bite-sized chunks.
  • Serve directly from the freezer and enjoy!

Notes

It's important that the coconut oil is not melted, or the coconut oil and cocoa powder will separate while setting. For a smooth texture, solid or softened coconut oil is best.

Nutrition

Calories: 273kcal | Carbohydrates: 8g | Protein: 1g | Fat: 29g | Saturated Fat: 25g | Sodium: 2mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Calcium: 13mg | Iron: 1.4mg
Per Serving: Calories: 273, Fat: 29g, Carbohydrates: 8g, Fiber: 3g, Protein: 1g

This recipe is incredibly versatile, so feel free to get creative! Add more or less honey, to taste, a handful of shredded coconut, sliced almonds, dried fruit, cocoa nibs… the combinations are endless.

If you give it a shot, please share your favorite bark creations in the comment section below!

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Comments

Alisa

2 tablespoons of coconut oil is 240 calories. I’m on a low calorie diet. :'(

Abby

About how many squares of chocolate does this recipe make? I’m so excited to try this I’ve tried a recipe pretty much just like this for chocolate chunks but it doesn’t work for cooking with. However, as chocolate bark I bet it’ll be delicious!! Can’t wait!!

Emma

Have you tried using this chocolate mix to coat your peanut butter balls?

    Megan

    Yes, it works well– you just have to make sure the peanut butter filling is really frozen so that the chocolate mixture hardens instantly.

Joan

I was looking for a recipe for just chocolate bark and was very happy to find yours. Thanks for all the great recipes and info. Smiles.

Debi

Mine did not come out looking like this! The mixture was very think. I replaced coconut nectar for the honey and even added a little extra to try and thin out but it wasn’t as “wet” after I mixed like in your photos. Also very hard to smooth out on to parchment paper! Any suggestions?!

    Willow

    You have to work pretty quickly because the chocolate starts to thicken and harden fast. The same thing happened to me.

Martha

I want to try making this with stevia. Anyone know how much would you use and would you use liquid or powder?

    Megan

    I would use liquid stevia, since it would mix in more seamlessly. The amount to use is totally up to your taste buds– just taste as you go!

Renee

I add dry dark cherries and nuts to mine, and I also use liquid stevia instead of honey.

You can change up flavors by using flavored liquid stevia instead of honey, like peppermint liquid stevia for that fresh breeze chocolate taste..

jamie

delicious! and when you put it on ice cream it becomes “magic shell” YES!!

Nandeta Puri

I have been trying the normal chocolate making recipe. But i don’t know why, the liquid is not solidifying.
I used butter, milk, cocoa powder and powdered sugar and some flour. Anything wrong with the ingredient? Or should i have used powdered milk!

Cara

I use this to make chocolate covered strawberries! Yummmmmm!

pri

can you use normal sunflower oil instead of coconut oil?

    Megan Gilmore

    No, you need an oil that is solid when chilled. Coconut oil does that and so does real butter.

Sharon

I’ll have to wait until winter to make this as coconut oil is liquid from spring until the end of fall here in Phoenix!

Michelle

UM! This is sooooooo DELISH! I didn’t even want to wait for it to harden! Next time I’m just making the JAR of coconut oil ratio! I added raw sprouted pumpkin seeds with a pinch of salt.

Sheila

I just made this and I’m amazed at how easy this was. I had almost everything except for the honey but I used Stevia instead and it turned out wonderful. I’m for sure keeping this on my go to recipes.

Maya

This is sooo yummy!!! I added some coconut flakes and crushed almonds (or nut butter)for texture
I put a little less honey and throw in a few goji berries? it’s my go to choc fix❤️

Jennifer

Hi. I’m looking for a chocolate chip recipe made using raw cocoa powder. I am wanting it for cooking, for cookies and such. I noticed someone commented that this would not work for cooking. Do you feel that is accurate or could this be broken into small pieces to use instead of chocolate chips?
Thanks. Your website looks great. I’ll be looking around for more recipes! : )

    Megan Gilmore

    Because this recipe is made with coconut oil, it will completely melt at 76 degrees. I’m not sure what that melting would do to your baked goods… you’d probably have better luck working with raw cacao butter to make the chocolate instead of coconut oil, but I haven’t tried that myself since it’s more of a specialty ingredient.

deanna

Hi Megan, I have a question. I use cacoa powder daily (I put 1 TBSP in my smoothies, and I eat about 1/2 of this recipe of chocolate bark each day for dessert). I just saw on the back of my organic cacoa powder bag a warning that Cadmium was in it and can cause cancer. Eeek! I was digging around on the internet, and can’t really tell what a “safe” amount is that I can consume. Was just wondering what you thought about it all? We love our cacoa powder, and I hate to give it up! Love your recipes and appreciate any insight you can give. 🙂

deanna

Just checking back on this: 🙂
Hi Megan, I have a question. I use cacoa powder daily (I put 1 TBSP in my smoothies, and I eat about 1/2 of this recipe of chocolate bark each day for dessert). I just saw on the back of my organic cacoa powder bag a warning that Cadmium was in it and can cause cancer. Eeek! I was digging around on the internet, and can’t really tell what a “safe” amount is that I can consume. Was just wondering what you thought about it all? We love our cacoa powder, and I hate to give it up! Love your recipes and appreciate any insight you can give.

Tricia

How do we go about softening the coconut oil?

Charlene

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!

anna

I’m trying to get away from using coconut oil so much. Do you happen to have any alternatives? Thank you in advance!

DebraLynn Hook

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?

Christen

I used room temp coconut oil but had a hard time spread it evenly. Any suggestions?

    Megan Gilmore

    Maybe try melting the coconut oil to see if it mixes more smoothly for you?

Tish

Yum! Just made this and it is so good! Thank you.

B

Thank you for the advice about not melting the coconut oil! That’s where I’ve been going wrong! Aha! 😉

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