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Chocolate Coconut Bark Made Paleo-Style!

By Jennie 20 Comments

Paleo Chocolate Coconut Bark

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

Ingredients:

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.)

Directions:

  1.  Fill a pot with a few inches of water, then balance a smaller pot on top, so it just hovers above the water.
  2. Bring the water to a simmer.
  3. Break the chocolate into pieces, and melt it in the top pot.
  4. Take the melted chocolate off the heat, and stir in the coconut oil until it melts. Add the coconut flakes and almonds.
  5. Pour batter into an 8×8 pan, lined with parchment paper. Sprinkle the sea salt on top if desired.
  6. 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!?

SO DELICIOUS!!

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Filed Under: Coconut, Good Fats, Recipes, Treats Tagged With: coconut bark, Coconut oil, dark chocolate, paleo dessert

Comments

  1. ilovepaleo says

    January 11, 2012 at 6:18 pm

    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!

    Reply
  2. Corey says

    January 23, 2012 at 10:11 am

    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?

    Reply
    • jennie says

      January 23, 2012 at 12:44 pm

      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…

      Reply
      • Rachael says

        January 28, 2012 at 9:19 pm

        What type of dark chocolate do you get? The 100% pure cocoa type?

        Reply
        • jennie says

          January 29, 2012 at 12:18 am

          I am going to try 100% cacao next time, but typically I use 75%-85%… it’s a little sweeter.

          Reply
          • s6278m says

            April 22, 2012 at 1:33 am

            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!

  3. Luke Brennan says

    May 27, 2012 at 6:16 pm

    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.

    Reply
  4. Kelli says

    September 27, 2012 at 6:05 pm

    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!

    Reply
    • Jennie says

      September 27, 2012 at 7:51 pm

      Kelli, the red chunks are the nuts – slivered almonds or pecans – which the recipe does call for.

      Enjoy!

      Reply
  5. yankeehomesteader says

    October 4, 2012 at 11:29 am

    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!

    Reply
  6. Miranda says

    November 23, 2012 at 10:56 pm

    Would this work using coconut butter (so the oil & flesh combined)?

    Reply
    • Jennie says

      December 2, 2012 at 1:53 pm

      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.

      Reply
    • Regina says

      September 4, 2013 at 10:39 am

      I know this is old but…I do something similar to this with coconut butter. I warm a jar of coconut butter in a double boiler and then pour it into a glass pan. I then add various things like finely chopped 100% cocoa (not dark chocolate but baking chocolate with no sugar at all) sometimes almond butter or peanut butter, sometimes slivered almonds…whatever sounds tasty. I usually swirl in a little raw honey for sweetness and some chia seeds as well. Everything should melt and mix nicely and then I pop the pan (covered) in the freezer. It freezes nicely and breaks into pieces well. I store the bars in the fridge or freezer with no issues. It gets soft very quickly at room temp. though.
      This is my only way of avoiding daily Reese’s cups!

      Reply
  7. Mary Titus says

    November 24, 2012 at 12:46 pm

    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.

    Reply
  8. Mary Titus says

    December 4, 2012 at 11:31 pm

    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. 😉

    Reply
  9. Natasha says

    April 1, 2013 at 3:42 pm

    I love this recipe! But an entire cup of coconut oil for just 2oz of chocolate? Is that right?

    Reply
    • Jennie says

      April 12, 2013 at 4:35 pm

      Yep, it’s right! Doesn’t seem like much, but tastes like magic!!

      Reply
  10. Breezy300 says

    June 10, 2013 at 7:23 pm

    I made this with Trader Joe’s virgin coconut oil as opposed to extra-virgin, and it tasted way too oily for my liking. Will it make a difference if I use extra-virgin

    Reply
    • Jennie says

      September 10, 2013 at 3:52 pm

      Yes! Extra-Virgin is the way to go!

      Reply

Trackbacks

  1. Coconut bark cures what ails you | food fuel fun says:
    November 12, 2012 at 3:28 pm

    […] There are similar recipes all over the internets, with and without chocolate, including here and here, which attributes the original idea to Mark Sisson. For the four or five people out there who have […]

    Reply

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