Salted Chocolate Coconut Bark
Are you a chocolate lover? Why settle for store bought, processed chocolate when you can make your own? This vegan salted chocolate coconut bark has minimal ingredients and is a no bake recipe so you can have dessert in no time. Plus, it’s a healthy way to curb those chocolate cravings!
Servings Prep Time
12servings 5minutes
Cook Time Passive Time
10minutes 40minutes
Servings Prep Time
12servings 5minutes
Cook Time Passive Time
10minutes 40minutes
Ingredients
Instructions
  1. Preheat oven to 350F. Add coconut flakes to a small baking sheet. Toast the coconut flakes at 350F for 3-5 minutes until light golden brown, watching carefully to make sure they do not burn. Remove from the oven and set aside.
  2. In a small saucepan, add the half cup of coconut oil and maple syrup. Heat on low until the coconut oil is just melted.
  3. Once the coconut oil is melted, whisk in the cacao powder until completely smooth. Then, stir in half the toasted coconut and a pinch of the salt.
  4. Pour the mixture into a prepared pan lined with parchment paper (I used an 8×8-inch dish) and smooth it with a spatula until it is even (it should be about ¼ inch thick).
  5. Sprinkle the remaining coconut and sea salt evenly across the top.
  6. Place the pan into the freezer for 30 minutes or until frozen solid.
  7. Once the chocolate bark has completely set, heat the remaining teaspoon of coconut oil and the chocolate syrup in a small saucepan. Whisk together to thin out the chocolate.
  8. Then, drizzle the chocolate sauce over the frozen bark with a fork or spoon. Place it back in the freezer to set for five minutes.
  9. Once done, break into pieces and enjoy! The bark is best right out of the freezer or chilled slightly (for 3-5 minutes). Any longer and the coconut oil will begin to melt slightly.