Taste and Train

Healthy Chocolate Nut Bark

Posted: February 6, 2016
Chocolate Nut Bark

Last week we attended a Health and Wellness Expo in Markham and I bought a box of chocolate bark from a local food store booth called Nature’s Emporium. It was so delicious that we (or maybe it was just me) finished that whole box within a day. Since the store is about 30 minutes away from my house, it didn’t make sense to go all the way just to buy some more chocolate bark. So I decided to do the next best thing: make it myself. After a bit of trial and error I think I nailed it. Of course when you make it, you can add your own choice of nuts and seeds and change it to your liking. Here’s the recipe:

Healthy Chocolate Nut Bark


  • ½ cup cocoa powder
  • ½ cup coconut oil
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened shredded coconut
  • ¼ cup pumpkin seeds
  • ½ cup cashew nuts (roughly chopped)
  • ¼ goji berries
  • 1 tbs. raw almond butter
  • 1 tbs. raw cacao nibs
  • pinch of salt


  1. Mix pumpkin seeds and cashew nuts, spread them over a baking sheet and roast in the oven at 300F. After 10 minutes remove the baking sheet, add shredded coconut and mix well. Place it back in the oven and allow it to roast for another 3-5 minutes. Remove when they start to turn golden brown.
  2. Add goji berries to the nut, seed and coconut mix and set it aside.
  3. In a saucepan add coconut oil and allow it to melt over low heat. Add cocoa powder, maple syrup and almond butter. Add a pinch of salt. Keep stirring until it is smooth.
  4. Remove from heat and add half of the roasted nuts and seeds. Add cacao nibs at this stage as well.
  5. Pour and evenly spread the chocolate mixture in an 8 x 8 inch lined baking dish. Sprinkle the remaining nuts and seeds on top and gently press down with a spatula.
  6. Place it in the freezer for 20 - 30 minutes. Once frozen break it into barks with your hands or cut it into squares with a sharp knife.
  7. Keep them refrigerated as they melt fast if left outside. Enjoy!!

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