This recipe for chocolate bark comes out of necessity for wanting chocolate when there was none to be found in our house! Our version does tend to soften when handled too much. So I think the best way to eat it is to embellish a dish of ice cream with it! But keep in mind that you can eat it like chocolate – if you don’t mind licking your fingers after :).
A traditional flavour like almond chocolate bark is great, but we like to get creative and use an infinite combination of fixins’ to flavour ours. We’ll give you some of our favourite combos in the printable recipe.
Healthy Chocolate Bark
We don’t tend to eat sugar these days. So if you use organic ingredients, a sugar substitute such as Swerve and unsweetened nut butter, you could consider this a healthy chocolate bark! The fixins’ you add can contribute natural sugars that will sweeten it up.
I even add a scoop of collagen powder occasionally!
Cacao is considered a superfood too so I don’t even think of this chocolate bark as an indulgence. Cacao is one of the highest sources of magnesium, full of antioxidants, calcium, zinc, copper and selenium. It actually contains more antioxidants per gram than blueberries and the other usual suspects. It also triggers serotonin, dopamine, phenylethylamine; known to elevate mood and mental well being. So we have some in moderation each day!
Regular readers of Birdz of a Feather will know we love to upcycle. Hubs saves these segmented plastic serving trays from frozen dinners. Given the amount of chocolate you pour into each section, it will create chocolate bark thins. Once frozen, it easily pops right out so you can break it apart.
Divide and Conquer
We divide the fixings’ into each tray first. We also pour off 1/2 cup of chocolate so we can stir in the flavouring (ie. cinnamon or cayenne or mint etc.). Use 1/4 cup for each section.
If you do this recipe with kids, give them some trays and can let them create their own fixin’ combinations.
Here’s a trick if you don’t want to disturb the distribution of ingredients when you pour. Pour the chocolate slowly into a spoon first and let if flow over to fill the tray.
Refrigerate each tray for 10 minutes immediately after pouring to start to set the chocolate.
After it’s set, you can just stack them right on top of each other and cover the uppermost tray. Put them into the freezer to store. When you’re ready for a piece, take it out of the freezer, break it up and eat/serve immediately.
Tip: if you want to remember what flavour combo you use for each tray, list them on a piece of paper and give each one a number. Write the number onto a lable or piece of painters tape and stick to the side of the tray.
Fun with Molds
You can also pour your chocolate into silicone molds used for ice cubes, like these fun Easter Island heads. They are reminiscent of the happy/sad face statue we have in front of the topiary in our garden, so we love using them!
After filling the silicone tray, let them set up and keep them in the freezer as described above. Then pop them out when you want them.
Don’t limit yourself to just one shape. Any other plastic tray you happen to save from frozen foods – such as this round one – will work too. Just adjust the amount of chocolate so you get 1/8″ – 1/4″ thickness in each one. The one below has pumpkin seeds, big flakes of coconut and a dash of cayenne.
This recipe yields us 5.5 trays of the segmented ones.
We usually serve with the most interesting side facing up. Sometimes the smooth shiny gloss of the tray makes a prettier presentation side. Other times, you want to see what’s actually in the chocolate and display that.
My favourite chocolate bark is anything with crunch, like this one with rice krispies, pumpkin seeds and cinnamon. I also enjoy peppermint extract with chewy coconut. But who am I kidding? I love them all! Have fun with your own flavour combinations.
Pin Chocolate Bark Recipe
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- Plastic trays or silicone molds
- Glass measuring cups
- 1/2 cup coconut butter We use Ecoideas Coco Natura Organic Coconut Butter
- 1/2 cup almond butter (or peanut butter) sugar & salt free
- 1 3/4 cups coconut oil We use Field Day Organic Coconut Oil
- 3/4 cup cocao powder unsweetened We use Navitas Organic Cacao Powder
- 2 tsp vanilla
- 1/2 tsp salt
- 1/8 - 1/4 cup swerve or sweeten to your own taste
- 2 tsp orange zest (optional)
Suggested Fixins Combo #1
- 1/4 cup rice krispies
- 1/4 tsp cinnamon
Suggested Fixins Combo #2
- 1/8 tsp Chilli powder
Suggested Fixins Combo #3
- 1/8 cup cashews or almonds
- 1/8 cup currents
- 1/8 tsp cayenne
Suggested Fixins Combo #4
- Pumpkin seeds
- Rice Krispies
- 1/4 tsp cinnamon
Suggested Fixins Combo #5
- 1/4 cup coconut
- 1/2 tsp peppermint extract
Suggested Fixins Combo #6
- 1/8 cup cranberries
- 1/8 pumpkin seeds
- 1/8 tsp cayenne
- Measure out coconut butter, almond butter and coconut oil. Heat in microwave in a 4-cup measuring cup or stovetop in a medium saucepan until melted.
- Add in the rest of the ingredients (but not the fixins'). Stir to combine.
- Fixins: Use a 1/4 cup measure to combine your chosen fixins'. Pour into tray. Note that 1/4 cup divided in two (1/8 cup) is generally enough for each side of the split plastic trays we used.
- Re-stir liquid (it settles). Then pour off 1/2 cup of liquid into small glass measuring cup. Add in desired spice element and stir.
- Pour chocolate mixture over fixins’ in tray. If using split trays like us, use 1/4 cup for each half tray.
- Put into refrigerator for 10 minutes. Be sure liquid is set.
- Cover, then put into freezer to harden and store.
- Bring out of freezer when ready to eat and serve immediately.