Coconut Cacao Bark

Recipe by Chef Joey Z.
READY IN: 25mins
SERVES: 8-10




  • Melt the coconut oil in a medium saucepan.
  • Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
  • Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
  • Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2" which made my bark about 1/4" thick. But you can use a smaller one if you like your bark thicker.
  • Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
  • Check the bark before you take it out of the freezer to ensure its solid all the way through.
  • When set remove from the pan and break into pieces. Store in the fridge.
  • Bon Appetit!