Coconut Oil Chocolate Bark (4-Ingredients, Vegan)

5 from 3 votes

Coconut Oil Chocolate Bark (4-Ingredients, Vegan)

Easy coconut oil chocolate bark, made with 4 ingredients! It uses cocoa powder, not chocolate, and is vegan, paleo, gluten-free & includes a keto option, too.

Prep Time5

Cook Time4

Total Time4

Course: Desserts

Cuisine: American

Keyword: 1-ingredient keto recipe, 4 ingredients, chocolate bark, chocolate dessert, healthy chocolate dessert, vegan keto dessert

Servings: pieces

Author: Camilla

Equipment

1 1/4 size sheet pan (9x13 inches)

Ingredients

2/3 cup virgin coconut oil
2/3 cup unsweetened cocoa powder
1/3 cup pure maple syrup (see notes for keto & other options)
Optional: large pinch salt
6 ounces Assorted chopped toppings (See notes below for suggestions)

US Customary - Metric

Instructions

Line a small rimmed baking sheet with parchment paper. The small baking sheet I use is a standard 1/4 size sheet pan (9x13 inches/ 22.5x32.5 cm).
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.
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.
Transfer baking sheet to the freezer (for 30 minutes) or refrigerator (for at least an hour) until bark is firm.
Transfer bark (on the parchment paper) to a cutting board and cut into about 25 pieces.

Notes

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).

Variations

Add toppings directed into the bark: f you like, stir some of the toppings directly into the coconut oil-cocoa mixture, instead of on top of the chocolate, before spreading on the parchment. Lumpy-bumpy is a very good thing here!
Swap maple syrup for another liquid sweetener: For example, brown rice syrup, agave nectar, date syrup, or (if you do not follow a vegan diet) honey.

Topping Ideas

Chopped Nuts: For example, walnuts, pecans, pistachios, almonds, peanuts, cashews and macadamia nuts. Toasted or roasted nuts deliver a lot more flavor, but you can use raw, too.
Seeds: For example, pumpkin seeds (pepitas), sunflower seed kernels, chia seeds, hemp hearts and sesame seeds. The same goes for seeds: toasting adds extra flavor and crunch.
Coconut: Add raw or toasted unsweetened coconut shreds or flakes.
Chopped Dried Fruits: Sucha s dried cranberries, dried cherries, dried apricots, dried blueberries, dried mango, raisins, figs and prunes.
Freeze dried fruit: Look for options such as freeze-dried strawberries, blueberries, apples and raspberries. Crumble onto the bark or leave whole.
Nut butters and seed butters: Stir in a few tablespoons of nut butter or seed butter, such as peanut butter, almond butter, cashew butter, sunflower seed butter or tahini. Heat the nut butter or seed butter slightly so that it is more runny, and easier to swirl.

Nutrition