Dark Chocolate Coconut Bark Recipe

The holiday season dishes up an abundance of opportunities for family, friends and community to gather. Whether you’re attending a holiday party, hosting an event or creating a table spread, we’ve got some sweet recipes for your menu this season.

During the holidays, there is often guilt about overindulgence and sweet treats. Instead of leaning into guilt and deprivation, see where you can make some simple modifications for celebration and nourishment. In addition to nourishing meals, you can also create delicious desserts, like this yummy chocolate bark, and cocktails that are easy to make, add delicious flavor and align with a healthier holiday lifestyle.

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This dark chocolate bark recipe is a fabulous fit for a holiday dessert. Plus, it is perfect as a gift idea or for a holiday cookie swap. If you’re looking to celebrate the festivities with a fun and festive cocktail, check out this delicious and healthier twist to a holiday punch. You can keep the recipe simple or add a little festive flair with cranberry rosemary sprigs or fresh fruit.

Dark Chocolate & Coconut Bark

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 40 minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:300 kcal Best Season:Winter

Description

This dark chocolate bark recipe is a fabulous fit for a holiday dessert. Plus, it is perfect as a gift idea or for a holiday cookie swap.

Ingredients

Instructions

  1. Prepare an 8×8 inch glass baking dish with parchment paper. The paper should cover the bottom of the pan and all four sides.
  2. On your stove top, heat the chocolate in a double boiler (or sauce pan over a pot of simmering water). Continue stirring while the chocolate melts.
  3. melts. Add in the coconut milk. Stir until you have a thinner and creamy chocolate texture. If you choose to add peppermint, salt or nuts, add it in now.
  4. Spread the melted chocolate evenly across the bottom of the pan.
  5. Freeze your chocolate until it sets. The freezer is a better (and less time consuming) option than the refrigerator.
  6. When your chocolate is ready to come out of the freezer, start to melt your coconut oil in a clean pot. Once heated, coconut oil turns into a liquid texture rather quickly. If your oil still has some lumps in it, continue stirring until all of the lumps are gone.
  7. Pour the melted coconut oil over your chilled chocolate. It will spread very easily. Sprinkle the shredded coconut and chopped berries over the melted oil.
  8. Chill in the freezer or fridge until the oil sets. It will have a pretty white top once it’s done.
  9. Once both layers have chilled and set, remove them from the fridge or freezer. If you want to add more coconut and berries, do it while the oil is still warm because it molds the toppings into the bark.
  10. Remove the bark from the pan and peel off the parchment paper. Place your prepared bark on a cutting board and chop into pieces. Serve and enjoy!

Notes

  • Raw nuts (chopped) are yummy in this recipe too! If you decide to add peppermint, add 1 teaspoon of peppermint extract to the melted chocolate.
Keywords:christmas, holiday recipe, thanksgiving, winter recipe

Kim Wilson
Kim Wilson

Kim Wilson is a Certified Holistic Health Coach (CHC) through The Institute for Integrative Nutrition and the owner of Farm Girl Fuel, LLC. Leading and educating with the holistic approach of the mind, body, and spirit, Kim helps women take back their health through simple nutrition and lifestyle changes.  Getting to the root cause of what’s holding them back in the different areas of life. She is a huge advocate of the “food is medicine” philosophy and applies the same concept when helping her clients.

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