Chocolate Bark Recipe

Buying chocolate bars leaves you with excess wrapping that sits in landfills or ends up in our ocean, not to mention all the excess sugar and preservatives in the bar itself!

Here is my go-to chocolate bark recipe that is refined-sugar free, dairy free, gluten free AND uses ingredients that you can find in the bulk section! In fact, 95% of the ingredients are from bulk!

Chocolate Bark

1 cup cacao butter (or coconut oil)
1.5 cups cacao powder
1-2 tbsp honey (depending on how sweet you want it)
1/4 cup shredded coconut
1/4 cup raw pumpkin seeds
pinch of sea salt

1. In a double boiler over boiling water, melt cacao butter. Once melted add cacao powder and mix to combine.
2. Add in honey and mix to combine.
3. Line a baking sheet with parchment paper and pour the chocolate in the middle of the pan so that it spreads outwards onto the pan.
4. Depending on how thick you want the chocolate, use a spatula to spread the chocolate out to get the thickness you want.
5. Sprinkle shredded coconut, pumpkin seeds and salt evenly over the chocolate.
6. Place the baking sheet in the freezer for 20 minutes.
7. Take baking sheet out of the freezer and break the chocolate into pieces.
8. Store in a airtight container in the fridge for up to one week (but I doubt it will last that long).


~Kelsey Williams