Coconut Chocolate Bark

This easy 3 ingredient coconut chocolate bark recipe takes just minutes to prepare, and is a delicious edible gift, as well as tasty sweet treat to serve with coffee. Thin bark chocolate is topped with coconut flakes and sprinkled with sea salt, and is stunning to look at as well as eat. Serve with rose petal white chocolate bark for a chocolate bark platter to please everyone!

Why we love this recipe

• It’s a quick last minute gift idea
• It takes just 5 minutes to prepare.
• Can easily be made a vegan chocolate bark.
• It is adaptable – you can easily double or triple the quantities.
• Thin bark chocolate – thin chocolate bark is easier to eat, easily breaks into shards, and provides a nice chocolate hit without being too much (I know, is there such a thing as too much chocolate??)
• Healthy chocolate bark – using a high cocoa dark chocolate and unsweetened coconut flakes, you could say that this chocolate bark is a healthy treat.

Ingredients Notes and Substitutions

• Dark chocolate – use a good quality 70 % dark chocolate. As it is the star of the show, you don’t want to skimp. I like to use Lindt chocolate.
• Coconut flakes – unsweetened coconut flakes. You can toast them for more flavour, but then you lose the striking white to contrast with the dark chocolate.
• Sea salt – you can leave this out, but I love salted chocolate bark!

How to make thin chocolate bark

(The following is a guide only, please see the recipe card at the bottom of the post for detailed instructions.)

• Line a baking tin with baking paper.
• Break the chocolate into pieces and place in a heatproof/microwave safe bowl and melt the chocolate.
• Spread the melted chocolate onto the baking paper in an even layer.
• Sprinkle over the coconut flakes.

FAQ

My recipe tips

• Be sure that no water gets into the melting chocolate. Otherwise it will become grainy.
• Sea salt – sprinkle this over once partly set, otherwise it will sink into the chocolate and give it a mottled appearance, and not look as attractive.
• If you have time, let the chocolate bark cool at room temperature. You can place it in the fridge to cool quicker (or cool at all, if you happen to be in Australia and making it on a very hot day) – but it can cause something known as sugar bloom: condensation occurs when you take the bark out of the fridge. When the water evaporates you’ll see swirls of sugar on the surface of the chocolate, this is called sugar bloom. It doesn’t make it taste any different, but is not as attractive to look at.
• To avoid getting finger prints on the chocolate, hold the bark with foil or cling film.

Thin chocolate bark variations:

• Vegan chocolate bark – make sure your chocolate is vegan. In Australia, some vegan chocolate brands are Pana chocolate, Pico and Loving Earth. Australia and the UK, Lindt Cocoa Excellence range is apparently vegan too. Check the packaging before buying.
• Nut free chocolate bark – leave out the coconut flakes and sprinkled with sea salt.

How to store chocolate bark:

Once completely cold and broken into pieces, store the bark in an airtight container for 5 days at room temperature to 2 weeks in the fridge. If the weather is hot and you need to store it in the fridge, place in a well sealed container to prevent moisture or strain fridge smells from spoiling the bark.

More no bake treats

This recipe was originally posted in December 2019 but has since been updated with new images and more information to help you make the best chocolate bark. The recipe remains the same.