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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
How do we go about softening the coconut oil?
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.
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. 🙂
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! : )
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.
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❤️
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.
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.
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!
can you use normal sunflower oil instead of coconut oil?
No, you need an oil that is solid when chilled. Coconut oil does that and so does real butter.
I use this to make chocolate covered strawberries! Yummmmmm!