Coconut Oil Chocolate Bark

IMG_1449Coconut oil is all the rage these days. Truth be told, it’s pretty bad ass and full of health promoting benefits. It sits happily beside my grass-fed butter/ghee and extra virgin olive oil as one of my cooking fats of choice.

 

The marriage of coconut oil and chocolate is a match made in heaven. In light of this, I wanted to share a recipe that blends the two in a magical (and simple) way that will be sure to light up your tastebuds (see below).

 

If you are wondering why you might add coconut oil to your kitchen, I have listed a few quick benefits below:

 

BENEFITS OF COCONUT OIL

 Provides stable energy and helps keep you full

 Best oil for high temp cooking

 Does not contribute to risk of heart disease

 Might help to boost immunity

 Could assist in weight loss

 

I get my coconut oil from Tropical Traditions. I have found their product to be of extremely high quality. If you join their newsletter you can get free shipping codes (about 1 time each month). My favorite is their Expelled Pressed Coconut Oil because it doesn’t taste like coconut, making it very versatile in different recipes.

 

Enjoy the recipe and provide some comments if you tried it out!

IMG_1448

Coconut Oil Chocolate Bark
Print Recipe
This healthier version of chocolate bark is guaranteed to help you bust sugar cravings and support your health goals at the same time. Coconut oil is high in medium-chain triglycerides (MCT) which support weight loss efforts and are a good source of energy for the body. Coconut oil also has some anti-fungal, anti-microbial and anti-bacterial properties which make it a good choice for cooking and eating.
Prep Time
5 minutes
Passive Time
1 hour
Prep Time
5 minutes
Passive Time
1 hour
Coconut Oil Chocolate Bark
Print Recipe
This healthier version of chocolate bark is guaranteed to help you bust sugar cravings and support your health goals at the same time. Coconut oil is high in medium-chain triglycerides (MCT) which support weight loss efforts and are a good source of energy for the body. Coconut oil also has some anti-fungal, anti-microbial and anti-bacterial properties which make it a good choice for cooking and eating.
Prep Time
5 minutes
Passive Time
1 hour
Prep Time
5 minutes
Passive Time
1 hour
Ingredients
Servings: varies
Instructions
  1. Cover glass or metal baking sheet with parchment paper. Sprinkle 1/2 of the nuts evening around the pan.
  2. Combine coconut oil, cocoa powder, maple syrup, almond butter and sea salt in microwave safe dish. Lightly stir to combine ingredients.
  3. Microwave chocolate mixture in 15-30 second increments, stirring between each time until mixture is smooth. Usually only takes about 1 minute.
  4. Pour chocolate mixture over the nuts in the baking sheet.
  5. Place in fridge for 10 minutes.
  6. Once the chocolate has set a little bit (not all the way!), sprinkle remaining nuts and coconut flakes over chocolate. Return chocolate to fridge or freezer for 45 minutes to an hour until set.
  7. Break apart with hands or fork. Store in fridge or freezer to prevent chocolate from melting.
  8. Vary the recipe by adding dried fruits and a variety of different nuts. Lightly sprinkling sea salt over chocolate will also add an extra kick.
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