Coconut Cacao Bark

May 11, 2015
Serves 4 People
Prep time
1h 0m

This is a great recipe for creating sweet treats without the guilt of unhealthy chocolates and candy. Made with raw cacao, rich in antioxidants, and virgin coconut oil, a great source of essential medium-chain fatty acids, this Coconut Cacao Bark will be a popular dessert, snack, or anytime indulgence!

Special thanks to the Jittery Cook for this recipe. Check out the blog for more tasty superfood secrets!


  • 1 Cup
    ECO Balinese Raw Cacao Powder
  • ¾ Cups
    ECO Virgin Coconut Oil, melted
  • ¼ Cups
    ECO Coconut Palm Nectar
  • ¼ Cups
    ECO Tibetan Goji Berries
  • ¼ Cups
    Pumpkin Seeds
  • of ECO Himalayan Pink Sea Salt


  1. Line a baking sheet with parchment paper.

  2. Combine cacao powder and salt in a bowl. Add melted coconut oil and stir well to incorporate. Finish by adding coconut nectar or coconut sugar crystals and stir well.

  3. Pour chocolate mixture onto baking sheet. Tip the pan to make the chocolate spread to the thickness you desire. Bark is typically light and thin. Sprinkle on seeds and dried berries.

  4. Set in freezer for 1 hour or in fridge until firm. Break or cut into pieces. Store in freezer or fridge.