Dark Chocolate Coconut and Cranberry Bark

When you think of Valentine’s Day, what’s the first thought to come to mind?  Are you thinking about romance?  Maybe it’s a gorgeous bouquet a roses.  Many times, I think of chocolates.  I am not much of a “sweet’s person” but I do enjoy some dark chocolate from time to time.  That’s one of the reasons why I love this Dark Chocolate Coconut and Cranberry Bark recipe.

Not only is it delicious, but it’s guilt free, easy to make and stores well.  One batch makes plenty to share too!  want more, double up the recipe. 😁❤️

Instead of over indulging with a box of chocolates and hitting a sugar crash, try this cleaner and healthier option.  You may find yourself keeping these staples in your pantry.  I find myself making this recipe more than once a year.  In fact, I add peppermint to it during the holidays.  It makes for a yummy and festive treat or gift.

This recipe is very flexible, so add ingredients that you like.  If you want some peppermint, throw in some peppermint extract.  If you want more crunch, chop up some raw nuts and add them into the melted chocolate mixture.

 

dark chocolate coconut and cranberry BARK

INGREDIENTS:

1- 1/2  cups dark chocolate chips (I used extra dark and organic)

4 Tbsp organic coconut milk

1- 1/2 cups organic coconut oil (melted)

Handful of  shredded organic coconut (unsweetened)

Handful of dried organic berries (of your choice), chopped

*Optional: A pinch of Himalayan or Sea Salt

*Note:  Raw nuts (chopped) would be yummy in this recipe too!  If you decide to add peppermint, add 1 teaspoon peppermint extract to the melted chocolate.

DIRECTIONS:

Prepare an 8×8 inch glass baking dish with parchment paper.  The paper should cover the bottom of the pan and all four sides.

On your stove top, heat the chocolate in a double boiler (or sauce pan over a pot of simmering water).  Continue stirring while the chocolate melts.  Add in the coconut milk.  Stir until you have a thinner and creamy chocolate texture.  If you choose to add peppermint, salt or nuts, add it in now.

Spread the melted chocolate evenly across the bottom of the pan.  Freeze your chocolate until it sets.  I’ve discovered the freezer is a better (and less time consuming) option than the refrigerator.

When your chocolate is ready to come out of the freezer, start to melt your coconut oil in a clean dish.  Once heated, coconut oil turns into a liquid texture rather quickly.  If your oil still has some lumps in it, continue stirring until all of the lumps are gone.

Pour the melted coconut oil over your chilled chocolate.  It will spread very easily.  Sprinkle the shredded coconut and chopped berries over the melted oil.  Chill in the freezer or fridge until the oil sets.  It will have a pretty white top once it’s done.

Once both layers have chilled and set, remove them from the fridge or freezer.  You can add more coconut and berries, if you choose.  I like to do it while the oil is still warm because it molds the toppings into the bark.

Remove the bark from the pan and peel off the parchment paper.  Place your prepared bark on a cutting board and chop into pieces.  Serve and enjoy!

Note:  If you want to store your bark, I recommend storing it in the fridge or freezer.  Room temperature may melt the bark and make it softer.  You can also use coconut butter instead of coconut oil.  Coconut butter is usually found in health food stores.  You can also make your own.  To do so, blend an entire package of unsweetened shredded coconut in your food processor or high speed blender.  The flakes turn into a creamy, buttery texture.  Both options are delicious, so choose whichever one you prefer.

I would love to hear your thoughts about this sweet treat!  If you have any suggestion about other ingredients that you like, I welcome you to comment below.

Happy Valentine’s Day, Beauties! 

 

XOXO,

Kim