It took me a while to perfect the art of homemade chocolate. I explored different sweeteners… agave, maple syrup, raw honey… and I finally decided that coconut palm sugar was the winner. Coconut palm sugar also has over 40% less fructose than cane sugar and over 75% less fructose than agave nectar.

dark chocolate bark

I use different sweeteners in different recipes because some call for a sticky texture to hold the ingredients together, while others taste better with a honey or maple flavor. But for homemade chocolate, I like to use coconut palm sugar mixed with pure maple syrup so it blends together easily.

chocolate bark

This chocolate almond bark is vegan, gluten-free, only contains 7 ingredients, and takes about 10 minutes to whip up. It’s my new favorite snack!

chocolate bark recipe

Chocolate Almond Bark
Recipe type: Snack, Dessert
Cuisine: Vegan, Gluten-Free
  • ½ cup cocoa powder
  • ¼ cup raw sliced almonds
  • ¼ cup shredded coconut
  • ½ cup coconut oil
  • 3 tbsp coconut palm sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp creamy peanut butter
  • Dash of sea salt, to taste
  1. Spread almonds on a baking sheet and roast in the oven for 3 minutes, then add the shredded coconut and roast for another 2 minutes. Set aside.
  2. In a medium saucepan, melt the coconut oil over low heat. Add the cocoa powder, coconut sugar, maple syrup, peanut butter and sea salt and stir until smooth.
  3. Scoop the chocolate mix onto a baking sheet lined with tin foil or parchment paper and smooth out evenly. Sprinkle on almonds and coconut flakes.
  4. Place in freezer for about 30 minutes until frozen solid.
  5. Once frozen, break apart into bark.
  6. Store in freezer.
Serving size: 1 piece Calories: 130 Fat: 6g Carbohydrates: 22g Sugar: 15g Sodium: 25mg Fiber: 3g Protein: 3g
Makes 6 servings.

healthy chocolate bark

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