Vegan Coconut Chocolate Bark
Smooth and creamy with just enough crunch Vegan Coconut Chocolate Bark you can throw together in minutes that’s actually good for you.
Coconut oil has become a really popular food item over the past couple of years, and I have to admit I’m totally jumping on the coconut oil bandwagon. At first my interest in it was for a friend who couldn’t have dairy and we were looking for not-ultra-processed butter alternatives in baking. But I’m just such a sucker for coconut anything, so with the amazing scent and light coconutty flavor, it was no surprise. Then I started to read all about the health benefits of it and I was totally smitten. Now I use it as a moisturizer, make-up remover, hair mask, and of course, in my food.
Coconut oil can help regulate hormones (especially good for supporting healthy thyroid function), is high in antioxidants, stabilize glucose levels, fight infection, has antiviral and antibacterial properties, and even fights cavities, just to name a few. So if you haven’t already jumped on the coconut oil bandwagon, it’s time you start.
This recipe is great because you really can throw it together in just a few minutes and get your chocolate fix, and you know exactly what’s in it. If you aren’t a huge fan of the coconut texture, you can absolutely sub with any nuts or seeds on top. I make it more often than I’d like to admit. But I regret nothing.
Some great products for this recipe:
- 1/2 cup extra virgin or virgin unrefined coconut oil
- 1/2 cup Dutch processed cocoa powder
- 1/4 pure maple syrup
- 1/4 cup smooth almond butter (or other nut or seed butter)
- 1/4~1/3 cup shredded unsweetened coconut
- 2 tablespoons coconut palm sugar
- 1/8 teaspoon fine sea salt
- Line a baking sheet with parchment paper and set aside.
- Heat the shredded coconut in a skillet over low heat, stirring constantly until lightly golden brown. Immediately transfer to a plate and set aside.
- In a small saucepan, melt the coconut oil. Pour the coconut oil into a medium bowl and whisk in the cocoa powder, maple syrup, and almond butter. Stir in half of the toasted coconut and all of the coconut palm sugar. Pour the cocoa mixture onto the parchment lined baking sheet and spread into an even layer. Sprinkle the remaining toasted coconut and salt even over the top. Place in the freezer for at least 15 minutes before breaking up into smaller pieces. Store in the freezer in an airtight container.
- This will melt faster than your usual chocolate bark, so make sure you store it in and serve straight out of the freezer.
- You can use other toasted and nuts and seeds in place or along with the coconut for more variety and flavor.