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Vegan Chocolate Bark is a quick way to satisfy a chocolate craving. It’s made with only 3 ingredients, and takes just minutes to stir together. You can add any crunchy add-ins you love!

squares of raw chocolate bark stacked on top of each other

Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with maple syrup, this rich, dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!

Vegan Chocolate Bark
serves 1-2

Ingredients:

2 tablespoons melted coconut oil
2 tablespoons cocoa powder
1 to 2 tablespoons maple syrup (at room temperature)

Directions:

In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.

stirring melted chocolate in a small white bowl with a spatulaTransfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula. No need for fancy candy molds!

spreading out chocolate with a spatulaPlace in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.

pieces of raw chocolate bark stacked on top of each other

Serve directly from the freezer and enjoy!

Easy raw chocolate bark

Easy Chocolate Bark

4.85 from 19 votes
Loaded with healthy fats from coconut oil, antioxidant-rich cocoa powder, and lightly sweetened with maple syrup, this dark chocolate will melt-in-your-mouth and can be enjoyed in minutes!
prep5 mins total5 mins
Servings:2

Ingredients
 
 

  • 2 tablespoons coconut oil melted
  • 2 tablespoons cocoa powder
  • 1 to 2 tablespoons maple syrup (at room temperature)

Instructions

  • In a small bowl, combine coconut oil, cocoa powder, and 1 tablespoon of maple syrup. Mix until well combined, and add another tablespoon of maple syrup if you'd like a sweeter chocolate flavor.
  • Pour the chocolate mixture into a rimmed dish lined with parchment paper, and smooth with a spatula.
  • Place in the freezer to set for 20 to 30 minutes, then use a knife to cut into bite-sized chunks.
  • Serve directly from the freezer and enjoy!

Notes

Nutrition information is for half the batch. This information is automatically calculated, and is just an estimate, not a guarantee.

Nutrition

Calories: 155kcal | Carbohydrates: 10g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 99mg | Fiber: 2g | Sugar: 6g | Calcium: 17mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: vegan chocolate bark

 

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Loved this! and also the comments about adding nuts or honey (as have just run out of maple syrup!) thank you really needed this, time of month and trying to be vegan as much as possible, this was amazing 😉

  2. I love this very versatile recipe and it’s great because you know exactly what’s in it and it’s way better for you. I used liquid coconut oil because it’s all I had, and it worked fine. I added peanut butter because, why not? And It was great!! Thank you!!

  3. Thank you for the advice about not melting the coconut oil! That’s where I’ve been going wrong! Aha! 😉

  4. I have made a version of this and have always eaten it so quickly, that I don’t know if is stores well. Do you know if this recipe stores well? Also, I want to send it across the miles for Christmas. DO you know if it will keep unrefrigerated for a few days?

  5. I’m trying to get away from using coconut oil so much. Do you happen to have any alternatives? Thank you in advance!

  6. Will non-alcohol based extracts work with this recipe? If so, how much should I add to get a flavor that will not overwhelm? Thanks for your help!