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This Chocolate Coconut Bark has been so great to keep on hand for when a sweet craving hits! Rich melted chocolate is combined with coconut oil and spread into a thin layer, then topped with shredded coconut and diced pecans. The bark is chilled until firm, then broken into pieces for an easy homemade treat that’s simple, satisfying, and made with real ingredients. There’s no added sugar in this recipe – we’re just using the sweetness of the chocolate chips!
Nutritional benefits of this recipe
- Shredded coconut is rich in nourishing fats such as MCT’s, helping support steady energy, healthy digestion, and lasting fullness. It also provides important minerals like manganese and copper, along with naturally occurring compounds that support immune function, gut balance, and overall metabolic health.
- Coconut oil is rich in natural saturated fats, including MCTs, which provide quick, steady energy and support metabolic function. It contains lauric acid, known for antimicrobial properties that support immune and gut health.
- The Cacao in chocolate chips provides natural antioxidants, including flavonoids, that help protect cells and support heart and metabolic health. It also supplies minerals like magnesium and iron for energy production and muscle function, along with naturally occurring compounds that support brain health and mood. I definitely recommend buying a healthier brand that has simple ingredients and no natural flavors. I typically buy Just Date (sweetened with dates) or Hu Chocolate (sweetened with coconut sugar).
- Pecans contains healthy fats, vitamin E, antioxidants, flavonoids and ellagic acid.
Reasons you’ll love this homemade Chocolate Coconut Bark
- No refined sugar
- No hydrogenated oils
- Zero emulsifiers
- Zero food dye
- No artificial / ‘natural’ flavor
- Just real, nutritious, God-given ingredients!
- They’re lower glycemic than store-bought chocolate bark – especially if you opt for dark chocolate or a naturally sweetened chocolate like Just Date chocolate chips.
Ingredients for Chocolate Coconut Bark
Chocolate chips – I used Just Date chocolate chips which are sweetened with dates.
Coconut oil – to help melt the chocolate into a pourable consistency.
Shredded coconut
Diced Pecans
How to make Chocolate Coconut Bark
- Gently melt the chocolate and coconut oil in a double boiler or in 20 second increments in the microwaves, stirring in between.
- Put parchment paper on a baking sheet.
- Use a spatula to spread the melted chocolate on the parchment paper. I made about a 10×7″ rectangle.
- Sprinkle the shredded coconut over top, then sprinkle the diced pecans on top. Gently press down the pecans into the chocolate using the back of the spatula.
- Put into the refrigerator for 30-60 minutes until fully hardened. Break into pieces and store in an airtight container in the refrigerator for up to 2 weeks.
Modifications and variations
- Sub another chopped nut in place of the pecans, such as pistachios, cashews, almonds, etc. Or omit completely for a nut-free coconut bark.
- Use whatever chocolate you prefer – I used Just Date Milk Chocolate, but a semi-sweet or dark chocolate would be delicious too!
- Add other toppings such as goji berries.
Other recipes you’ll love
Easy Crispy Chocolate Truffles
Verse of the Day: “Do nothing from selfish ambition or conceit, but in humility count others more significant than yourselves. Let each of you look not only to his own interests, but also to the interests of others.” – Philippians 2:3-4
I hope you love this Chocolate Coconut Bark! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
PrintChocolate Coconut Bark
Rich melted chocolate is combined with coconut oil and spread into a thin layer, then topped with shredded coconut and diced pecans. The bark is chilled until firm, then broken into pieces for an easy homemade treat that’s simple, satisfying, and made with real ingredients.
- Prep Time: 10 minutes
- Chill time: 30 minutes
- Total Time: 40 minutes
- Category: Dessert
Ingredients
1 cup chocolate chips (180g)
2 tsp coconut oil (9g)
5 Tbsp shredded coconut (35g)
3 Tbsp diced pecans (25g)
Instructions
- Gently melt the chocolate and coconut oil in a double boiler or in 20 second increments in the microwaves, stirring in between.
- Put parchment paper on a baking sheet.
- Use a spatula to spread the melted chocolate on the parchment paper. I made about a 10×7″ rectangle.
- Sprinkle the shredded coconut over top, then sprinkle the diced pecans on top. Gently press down the pecans into the chocolate using the back of the spatula.
- Put into the refrigerator for 30-60 minutes until fully hardened. Break into pieces and store in an airtight container in the refrigerator for up to 2 weeks.
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