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Healthy yet indulgent-tasting coconut oil chocolate bark, made with 4 ingredients! It is vegan, paleo, gluten-free, grain-free, and includes a keto option, too!

Overhead shot of coconut oil chocolate bark, cut into pieces

An Easy, Healthy, Delicious Chocolate Bark Recipe

Valentines Day is almost here, and I have a perfect recipe for gifting and celebrating. It is go-soft-in-the-knees delicious, super-simple to make, and relatively frugal, too, plus naturally vegan, Paleo and gluten-free. I meant it when I said it is perfect!

The recipe in question is my decadent Coconut Oil Chocolate Bark, made with only 4 ingredients.

Don’t you want to reach into your screen and grab a piece, right now?

stack of 3 pieces of coconut oil choclate bark on a piece of parchment paper.

Only 4-Ingredients

The essential ingredients for the bark are minimal:

That’s it!

How to Make It (Hint: It’s Quick & Easy)

The method for making this bark is equally minimal: melt the coconut oil on the stovetop, add the remaining ingredients, and spread on a sheet of parchment paper. From there, you have a blank canvas of dark chocolate goodness, primed for spangling with any and all sorts of toppings, such as coconut flakes, chopped dried fruits, nuts, seeds, and/or anything else that strikes your fancy.

It is ideal for gift-giving because you can personalize the toppings according the palate of your intended recipient. My Dad, brother and husband are less is more types (especially when it comes to chocolate); for example,  some chopped almonds or hazelnuts, and, perhaps, a sprinkle of coarse sea salt.

Because I fall into the more is more chocolate category, I adorned this batch with chopped dried cranberries, smoked almonds, and large toasted coconut flakes.


If you like, stir some of the toppings into the coconut oil-cocoa mixture before spreading on the parchment. Lumpy-bumpy is a very good thing here!

While this is definitely a treat, and not low in calories, they are nutritious calories: coconut oil has a plethora of health benefits, cocoa powder is rich in antioxidants, and maple syrup is a natural, unrefined sweetener. Toppings such as nuts, seeds and dried fruit add even more nourishment. No worries about artificial junk making its way into your Valentine’s gift!

Make It Keto

It’s a cinch to make this bark keto-friendly: just swap the maple syrup for a keto-friendly liquid sweetener. Do not use dried fruit in the topping. Instead, use nuts, seeds, unsweetened coconut flakes, and, for a fruit option, freeze dried fruit (such as strawberries; you can find these in the baby food section of most supermarkets).

Happy chocolate, everyone!

More Healthy Chocolate Desserts to Love:

3-Ingredient Chocolate Date Truffles (vegan, paleo, grain-free)

Double Chocolate Chickpea Flour Cookies (vegan, grain-free) 

Easy Chocolate Truffle Tart (vegan, grain-free, keto option, no-bake)

High Protein Chocolate Pumpkin Pudding (vegan, no-cook)

Black Bean Brownies (vegan, gluten-free)

Coconut Oil Chocolate Bark {4-Ingredients, Vegan, Paleo, Keto Option}

Coconut Oil Chocolate Bark {4-Ingredients, Vegan, Paleo, Keto Option}

Yield: About 25 pieces
Cook Time: 4 minutes
Total Time: 4 minutes


  • 2/3 cup virgin coconut oil
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup pure maple syrup (see notes for keto option)
  • large pinch fine sea salt


  • Assorted chopped toppings, such as toasted nuts/seeds, coconut flakes, or dried fruit (not more than 2/3 cup total)


  1. Line a small baking sheet with parchment paper.
  2. Melt the coconut oil in a small saucepan set over medium-low heat. Remove from heat and whisk in the cocoa powder, maple syrup and salt. Return to heat and whisk for 1 minute longer.
  3. Scrape chocolate mixture onto prepared parchment paper; using a silicone spatula, spread to an even thickness (about 1/4-inch thick). Sprinkle with desired toppings.
  4. Transfer baking sheet to the freezer (for 30 minutes) or refrigerator (for at least an hour) until bark is firm.
  5. Transfer bark (on the parchment paper) to a cutting board and cut into about 25 pieces.


Variation: Stir about 1/3 to 1/2 of the toppings into chocolate mixture before spread on the parchment.

Storage: Store in an airtight container in the refrigerator for 1 month or the freezer for 6 months.

Keto Option: Replace the maple syrup with an equal amount of keto-friendly liquid sweetener. Do not use dried fruit in the topping. Instead, use nuts, seeds, unsweetened coconut flakes, and, for a fruit option, freeze dried fruit (such as strawberries; you can find these in the baby food section of most supermarkets).

Nutrition Information
Serving Size 1 piece (just the bark, not toppings)
Amount Per Serving Calories 70Total Fat 6.2gSaturated Fat 5.5gCholesterol 0mgSodium 25mgCarbohydrates 4gFiber 0.4gSugar 2.7gProtein 0.4g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Can I keep this in a cool dry place in an airtight container for a week? I’m making this for a party next week and do not want to store in the refrigerator or freezer in case it starts melting at the restaurant.

    1. Hi Mary Ann,
      That should work. So long as it is relatively cool, it should set up firmly without issue 🙂

    1. You are so welcome, Tina! You are reminding me to make some (pronto!)–it’s been a while since I have treated myself to a batch of this bark.

  2. Camilla! I love your blog & it’s on my daily rounds of website checking now. I made this for Paul on Valentines Day. He ate half of the bark in one sitting 🙂 Success!

  3. Hi Jenny! So good to hear from you! Let me know what you think of the recipe when you try it 🙂 All the best to you!

  4. Hi Camilla,
    I haven’t been by for awhile, but I am drooling over this recipe! So easy, too! Hope all is well with you and your family. I am going to make this this weekend!