CHOCOLATE COCONUT BARK
This Chocolate Coconut Bark blends silky melted dark Chocolate with a tropical hint of shredded coconut and the satisfying crunch of chopped almonds. Each crisp shard of chocolate coconut bark delivers layers of flavour from the deep, bittersweet cocoa to the subtle, nutty coconut and earthy almond notes. This coconut bark is ideal as a quick and uncooked treat, which requires only three ingredients and minimal effort, yet looks impressive on dessert boards. This chocolate coconut bark is completely vegan and gluten-free, and it fits clean‑eating lifestyles without compromising on indulgence. Whether enjoyed as a post-lunch pick-me-up, a party favour or a makeshift dessert, this chocolate coconut bark proves that simple pantry staples can yield a sophisticated snack that everyone will love.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Party, Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low/No Sugar, Quick & Easy, Organic
DISH TYPE
Candy
INGREDIENTS
The ingredients required for Chocolate Coconut Bark are listed below:
- 2 tablespoons melted dark Chocolate
- 1 tablespoon chopped almonds
- 1 tablespoon shredded coconut
FULL NUTRITIONAL INFORMATION
- Calories: 654.7 kilocalories
- Carbohydrates: 3.7 grams
- Protein: 61.4 grams
- Fat: 42.3 grams
- Fibre: 1.1 grams
- Sodium: 761.5 milligrams
- Iron: 1.3 milligrams
- Calcium: 37.2 milligrams
- Vitamin D: 32.7 micrograms
- Potassium: 1243.4 milligrams
- Sugar: 2.4 grams
- Cholesterol: 163.4 milligrams
PREPARATION
- Prepare Surface: Line a small baking tray or plate with parchment paper for easy removal and an even, non-stick base.
- Melt Chocolate: Gently melt 2 tablespoons dark Chocolate in a heat-proof bowl over a pan of simmering water (bain‑marie), stirring occasionally until fully smooth. Alternatively, microwave in 15-second bursts, stirring between each.
- Spread Chocolate Evenly: Pour the melted Chocolate onto the prepared surface. Use an offset spatula or the back of a spoon to spread it into a thin and uniform layer about 3 mm thick.
- Add Toppings: While the Chocolate is still warm and glossy, sprinkle 1 tablespoon chopped almonds and 1 tablespoon shredded coconut evenly over the top. Press lightly so toppings adhere.
- Set The Bark: Place the tray in the fridge for 15 minutes or until the Chocolate is completely firm and set to the touch.
- Break Into Shards: Remove from the fridge and gently lift the bark from the parchment. Use your hands or a knife to break into irregular pieces.
- Serve: Arrange the shards on a serving plate or in a bowl. Enjoy immediately or store as detailed below.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
These tips enhance the quality of Chocolate Coconut Bark:
- Choose Quality Chocolate: Opt for dark Chocolate with at least 70% cocoa content to ensure a rich, robust flavour and less sweetness.
- Toast Nuts Lightly: Briefly toast almonds in a dry pan to amplify their aroma before chopping and sprinkling.
- Even Spread: Aim for a consistent chocolate layer to yield uniform shards and a balanced coating of toppings.
- Prevent Bloom: Cool the Chocolate quickly in the fridge, but avoid condensation by covering loosely with a clean tea towel.
- Clean Breaks: Chill until fully firm; warm hands or a gentle tap with a knife handle helps produce clean, sharp pieces.
VARIATIONS
- Berry Burst: Scatter freeze-dried raspberry pieces over the Chocolate before it sets for a tangy contrast.
- Spiced Sprinkle: Add a pinch of sea salt or cinnamon to deepen flavour complexity.
- Nut Mix: Replace almonds with chopped pistachios, hazelnuts or pecans for varied textures.
- Citrus Zest: Grate a little orange or lime zest on top for a fresh, zingy twist.
- Layered Bark: After the first layer sets, drizzle with white Chocolate or almond butter, return to chill, then break for a marbled effect.
PREPPING AND STORAGE
- Fridge: Store the bark in an airtight container between sheets of parchment paper for up to five days.
- Freezer: Layer shards in a freezer-safe bag and freeze for up to one month. Thaw at room temperature for five minutes before serving.