Chocolate Bark


Prep time:

15 mins

Cook time:

15 mins

Total time:

30 mins




1/2 cup cocoa or cacao powder

1/4 cup pure maple syrup or rice malt syrup

1 tablespoon almond butter, melted

1/2 cup virgin coconut oil

Pinch salt


3 T pumpkin seeds

2 T dried cranberries

2 dried figs, finely sliced


  1. Line a baking tray with non-stick paper.
  2. In a small saucepan, melt the coconut oil over a low heat. Remove from the heat and add the cocoa or cacao powder, maple or rice malt syrup, almond butter and pinch of salt and stir well.
  3. Pour the mixture over the lined baking tray, make sure it is around 1/2 cm thick and smooth. Sprinkle with toppings and place in the freezer for 15 minutes or until frozen. Once frozen, break into smaller chunks.
  4. Store in an airtight container in the freezer.

A simple recipe for anyone that loves chocolate. The chocolate recipe only uses 5 ingredients and it is completely dairy free and vegan. I topped mine with pumpkin seeds, cranberries and dried figs but some other topping include shredded coconut, mixed nuts and seeds, dried berries and chia seeds.

Enjoy, L x