If you are looking for a nice Paleo dessert or treat, this chocolate coconut bark recipe is sure to become a new favorite. It is easy to make too.
In fact, 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!
Chocolate Coconut Bark
2 oz. (roughly 55 grams) dark chocolate (I like this allergy-free version)
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 nuts (The original called for almonds but I actually prefer pecans or cashews)
1/4 tsp. sea salt (Optional- 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 if desired.
- Put in the freezer for 15 minutes until solid, then cut into squares.
Store the Chocolate Coconut Bark in the freezer until you are ready to eat it. It satisfies your sweet tooth without compromising your health. What more could you ask for in a chocolatey treat!?