Honey-kissed Dark Chocolate Bark w/ Pink Salt

By Shelly Rose  , , , , , ,

November 6, 2017

An indulgent, easy-to-make, super food, homemade cocoa bark you'll want in your recipe collection. I make variations of this recipe depending on what I'm craving or inspired by at that time, like this recipe which has an autumn flare.

  • Prep: 10 mins
  • Cook: 5 mins


1/2 cup unrefined, organic coconut oil

3 tbsp raw, local honey (or maple syrup)

1/2 cup raw cacao or unsweetened cocoa powder

1/4 cup almonds, roughly chopped (toasted if you like)

2 tbsp raw pumpkin seeds

2 tbsp cocoa nibs

2 tbsp dried, fruit juice-sweetened cranberries (optional)

pinch Himalayan pink salt or sea salt


1Melt coconut oil in a pot over low heat.

2Remove from heat and whisk in honey and then cacao powder. Whisk in half of the almonds.

3In a 9x9 glass dish lined with parchment paper, pour in chocolate mix and spread out evenly. If in a larger container, aim to have bark be 1/4 to 1/2" thick. (If it's too thick, it'll be more like a chocolate bar).

4Top with remaining almonds, the pumpkin seeds, cocoa nibs, salt, and dried cranberries, if desired.

5Freeze for 1 hour. Remove from freezer and break into pieces. Store in freezer in a sealed container and grab as you want a treat. Know that this bark tends to melt at room temperature so you don't want to keep it out very long.

Reduce honey if you prefer a darker chocolate. Keep in the freezer for those days you just want a little something, but don't want to over do it. Note that the almonds, pumpkin seeds, and coconut oil balance out the sweetness and your blood sugar so you can enjoy it without a sugar crash like more commercial chocolate bars.