Thin chocolate coconut bark topped with crushed almonds and unsweetened coconut.
This coconut bar recipe is sure to please all chocolate and coconut lovers. What I personally love about this recipe is how fast it is to prepare.
The key to successful bark
- Dark Chocolate: This chocolate coconut bark consists of mainly dark chocolate as it is rich. Most bark recipes only use dark chocolate.
- White Chocolate: To slightly reduce the bitterness of dark chocolate, I recommend adding white chocolate. The sweetness of white chocolate balances out the bitterness of dark chocolate.
- Your Choice of toppings: To make this a coconut bark, we need to add shredded coconut. You can choose unsweetened or sweetened shredded coconut. I also add crushed almonds to add texture. You can also add some dried fruits such as cranberries or raisins.
How to make coconut bark from scratch?
- Melt the chocolate: Melt the dark and white chocolate using a double boiler until no lumps remain.
- Prepare the chocolate: Pour the melted chocolate onto a baking tray aligned with parchment paper and spread it evenly using a spatula until you have a 0.6 cm thick rectangle.
- Add your toppings: Add your toppings such as coconut and almonds to the melted chocolate. You want to add your toppings as soon as possible before the chocolate starts to cool.
- Chill the bark: Cover the baking tray with plastic paper and let the chocolate cool in the fridge for up to an hour. Before serving, break the bark into smaller pieces with your hands.
More Chocolate Recipes!
Coconut Bark
Thin chocolate coconut bark topped with crushed almonds and unsweetened coconut.
Yield: 10 people
Calories: 293kcal
Ingredients
- 315 grams of 70% Dark Chocolate
- 135 grams of White Chocolate
- 60 grams of Crushed Almonds
- 30 grams of Shredded Unsweetened / Sweetened Coconut
Instructions
- Melt the dark and white chocolate using a double boiler until no lumps remain.
- - Pour the melted chocolate onto a baking tray aligned with parchment paper and spread it using a spatula into a 0.6 cm (¼ inch) thick rectangle. Then, dust the crushed almonds and coconut on the melted chocolate. Cover the baking tray with plastic wrap and let the chocolate chill in the fridge for up to two hours.
- - Then, break the chocolate into smaller pieces and serve.
Notes
- Storage and Freezing: The coconut bark can be stored in an air-tight container in the fridge for up to two weeks. You can also freeze it by wrapping each individual piece with plastic wrap. The bark can be stored in the freezer for up to four months.
- Tips: You can also add to the chocolate dried fruits such as cranberries or raisins.
Nutrition
Calories: 293kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 97mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Cathleen says
I love bark of all kinds, and I love how beautiful these look! Making them for New Years at my place, thanks so much for the recipe 🙂
Moop Brown says
These bark looks tasty and festive! I love the addition of the almonds on top as well.
GUNJAN C Dudani says
these are my favorite go to snack. I made them and came out super delicious.
Alex says
This was great! Coconut and almonds is a surprisingly tasty combo. Yum!
Erin says
I made this for Christmas and it had just the perfect amount of sweet. Thanks so much for the great recipe! Everyone loved it.
Amanda Dixon says
This bark was a hit! I just love chocolate and coconut together, and it was so easy to prepare. We really loved this.
Linda says
Love chocolate bark and this coconut version is simply the best
Jenny says
I had never made bark before. Did not even occur to me. I found your recipe by pure luck and decided to try it. Your coconut bark is fantastic. It is perfect. I love the way t looks and tastes really good. I will definitely make it again.
Aya says
So happy you liked it Jenny! 😊
Allyssa says
Thank you so much for sharing this amazing coconut bark recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Megan Ellam says
Damn this looks so good! Now I absolutely going to have to make it! Thanks for the inspiration.