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

  • Author: Camilla
  • Cook Time: 4 mins
  • Total Time: 4 mins
  • Yield: About 25 pieces 1x


  • 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
  • Optional:
  • 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).


  • Serving Size: 1 piece (just the bark, not toppings)
  • Calories: 70
  • Sugar: 2.7 g
  • Sodium: 25 mg
  • Fat: 6.2 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 4 g
  • Fiber: 0.4 g
  • Protein: 0.4 g
  • Cholesterol: 0 mg
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