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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
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!
delicious! and when you put it on ice cream it becomes “magic shell” YES!!
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..
I want to try making this with stevia. Anyone know how much would you use and would you use liquid or powder?
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!
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?!
You have to work pretty quickly because the chocolate starts to thicken and harden fast. The same thing happened to me.
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.
Have you tried using this chocolate mix to coat your peanut butter balls?
Yes, it works well– you just have to make sure the peanut butter filling is really frozen so that the chocolate mixture hardens instantly.
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!!
2 tablespoons of coconut oil is 240 calories. I’m on a low calorie diet. :'(
Hi, Megan. I love this chocolate bark. I have made batch after batch and poured into heart shaped silicone candy/soap mold. I then froze it and removed and packaged into little packages for gifts. I just kept them cold and told the recipients it needs to stay cold! They loved them!
I have also made several with pouring a first layer of chocolate bark, freezing 10 minutes, pressing thin layer of almond butter sweetened with honey and then topping with layer of chocolate bark and freezing. Very rich.
I plan to make one that has a layer of chocolate bark, dates that have been processed into a paste, nuts and top with another layer of chocolate bark next.
However, here is my question: I tried to sub carob powder for the cocoa powder. The carob seized with my honey and i couldn’t get the melted coconut oil to ever mix in. So i just had this blob of carob/honey and the oil running around it. Is there a trick to using carob powder? My carob was Chatfields. Do i need a different brand. Everything was room temperature.
Thanks so much for all you do! I love your recipes! Sharon