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I cannot believe that I have not already posted this recipe. I guess since I posted it on my Facebook Page, I assumed it was here too. It is one of my FAVORITE Paleo desserts! Huge thanks to Mark Sisson for coming up with this genius idea, and huge thanks to my friend, Sarah, for sharing it with me!
This is a chilly dessert that should be kept in the freezer. Just don’t spend too much time with your head in the freezer with it!
2 oz. (roughly 55 grams) dark chocolate (only 2 oz.!! not too bad!)
1 C. coconut oil (make sure it’s extra-virgin, and unrefined… this is especially important for this recipe)
1 handful coconut flakes
1 handful slivered almonds (I actually prefer pecans)
1/2 tsp. sea salt (I found that this was wayyy too much salt… try 1/4 tsp. if you like salt. I think the recipe is delicious without the salt.)
Fill a pot with a few inches of water, then balance a smaller pot on top, so it just hovers above the water. Bring the water to a simmer. Break the chocolate into pieces, and melt it in the top pot.
Take the melted chocolate off the heat, and stir in the coconut oil until it melts. Add the coconut flakes and almonds.
Pour batter into an 8×8 pan, lined with parchment paper. Sprinkle the sea salt on top.
Put in the freezer for 15 minutes until solid, then cut into squares. Store the Chocolate Coconut Bark in the freezer.
SO DELICIOUS!!
This was AWESOME. I must admit that I added a good amt of shredded coconut (which was sweetened) to it; I really wanted my kids to love it too and eat the all-important coconut oil, since I can’t get them to eat it otherwise. It was perfect, thanks!
I thought this was great too. I think you are right, it could go less salt or none at all. It seems a little oily and like it would have much more flavor with maybe another OZ of Chocolate. . . Does anyone think that would be to big a deal if I added a little more Chocolate and coconut?
I think you could totally do that! Just make sure that your chocolate is high quality, and the higher cacao the better! It is very oily, so it’s super-important to keep it in the freezer until you’re ready to pop it in your mouth. Yummy…
What type of dark chocolate do you get? The 100% pure cocoa type?
I am going to try 100% cacao next time, but typically I use 75%-85%… it’s a little sweeter.
100% was a little tough….. The problem I ran into is the pan was not totally level when I put it in the freezer so the coconut and almonds were settled on one side which left part of it really bitter. Great recipe though!
I make a similar recipe, but use organic cocoa powder, rather than chocolate. Add oil and stevia (a little for sweetness) to the cocoa powder – combined well, then add either almond, goji berries, chili, salt. Pour mixture into a flat plate and pop into freezer for 5 minutes.
Remove and use knife to lever and ‘snap’ off chocolate from plate and break into smaller pieces and then store in fridge.
Why are there red chunks in the photo?? Maybe dried fruit or something? It’s deceiving when the photo looks different than what the recipe calls for. I’m still going to try it though!
Kelli, the red chunks are the nuts – slivered almonds or pecans – which the recipe does call for.
Enjoy!
I’m SO going to try this! I’m not exactly paleo, but we are GF/SF/DF and it’s so hard to find good recipes for treats. Thanks!
Would this work using coconut butter (so the oil & flesh combined)?
Hmmm… I’m not sure. I don’t think it would work to replace the entire amount with coconut butter… it won’t freeze as well, and will end of being a little crumbly, I would think.
Hi, just tried this last night. I had all the ingredients except the almonds, which I had considered buying a couple of days ago and changed my mind. Well I did use chopped pecans instead and it was wonderful. I can’t find my shreaded coconut. I got a bag for a coconut flour german chocolate cake and it has vanished.Well, anyway it was lovely. I had a piece with my morning coffee. Thank you. I have been familiar with coconut bark but have never attempted it.
I making some more right now. I found my coconut flakes ( YAY!!! in the fridge ). I like it with pecans so well that I am not interested in trying the almonds. I am going to make a batch with pecans and one with pecans and coconut flakes. Then I willmake one maore batch with pecans, coconut flakes and blueberries. You’ve created a monster.
I love this recipe! But an entire cup of coconut oil for just 2oz of chocolate? Is that right?
Yep, it’s right! Doesn’t seem like much, but tastes like magic!!