Vegan Raw Chocolate Bark

February 8, 2016 , Haiya

I’ve hit a new low- or high….rather. A record high. For the last 6 kilos I’ve been beating my own record of “heaviest I’ve ever been”. Sigh. This includes my chubby phase from Y2k-2001. It’s really, REALLY hard to watch the calories when the finest chefs in Dubai are tempting you with their most prided creations. As a result I try to cut back as much as I can at home, but this in no way means I deprive myself. Au contraire.  I just try to find the healthiest possible ways to satiate my cravings.

Anyone who knows me I have a sweet tooth the size of Alaska. It’s been through more than it’s shares of root canals but it’s a real fighter, that one. So, ever since I saw Secret Squirrel Food share a super easy recipe for vegan raw chocolate, I knew I had to try it. That, and the fact that I absolutely love chocolate bark. I pretty much stuck to her recipe as there isn’t much to it, but did use a different sweetener, and twice as much as she did.

Here are the ingredients:

Vegan Raw Chocolate Bark

Vegan Raw Chocolate Bark


  • 1/2 cup extra virgin coconut oil
  • 1/2 cup cacao powder
  • 1/4 cup honey (Secret Squirrel used maple syrup instead)
  • 1/2 cup coconut sugar (I decided to add this as the chocolate was way too dark for my liking)
  • Cranberries (I used Ocean Spray pomegranate flavored craisens), pecans and sunflower seeds for topping


  1. Bring a double boiler to boil, then turn the heat off.
  2. Add the coconut oil to the double boiler and melt it. We turned the heat off as we just want the oil to melt, we don’t want to boil it.
  3. Stir in the cacao powder, honey, and sugar. I think next time I’ll skip the honey altogether and just add sugar, to raise the melting point of the chocolate at room temperate.
  4. Line a baking tray with parchment paper or cling film. Instead of a baking tray, I took a flat, empty box of chocolate, and lined it with cling film. the fact that I had run out of chocolate is what prompted me to make my own batch in the first place ?
  5. Pour the molten chocolate onto the parchment paper/cling film.
  6. Drop on your toppings, and let the chocolate cool to room temperature.
  7. Pop the tray in the freezer for 30 mins.
  8. Remove tray, pull the parchment paper/cling film off, and the chocolate will easily separate
  9. Break into pieces, and enjoy 🙂
  10. Store in Freezer as this chocolate melts much faster.

Do try it out and let me know how you guys like it!

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