coconut butter bark

This idea popped in my head because of 2 reasons.

1] My parents sent a box of dark chocolate bark with cashews + dried fruit for Valentine’s Day [thank youuuu parents!!] and I LOVED it.  Typically, I am not a big fan of dried fruit in food but the chewiness coupled with the rich, velvety dark chocolate was addicting!

2] I wanted to make a quick treat for Valentine's Day.  Something fun with a pop of color.

coconut butter bark // edible perspective

I instantly thought of the bark.  Maybe because I was noshing on it while I was thinking of what to make… 

Hmmm…white chocolate bark?

No…I don’t really like white chocolate.

Hmmm…I have a full jar of freshly made coconut butter in my fridge.

Coconut butter chocolates?

Wait!  Coconut butter BARK!  Filled with crunch + chew!

Bingo.

coconut butter bark // edible perspective

I obviously had to make a chocolate version, too. 

Don’t tell me you wouldn’t have done the same thing.

coconut butter bark // edible perspective

coconut butter bark // edible perspective

coconut butter bark // edible perspective

I tried two different methods for the chocolate version.

One using cocoa powder and maple syrup [pictured right] and one with dark chocolate chips [pictured left].  They both turned out but the dark chocolate chip version was a bit smoother in texture.

coconut butter bark // edible perspective

An incredibly easy treat to make and pass out to friends, family, or your new crush.  Or maybe that old crush who you live with and love.

Also fun for the kiddos to get involved with this one.  Who doesn’t like piling on toppings and making your very own coconut butter creation??

Sprinkles, dried fruit, nuts, seeds, chocolate, whatever floats your boat.

coconut butter bark // edible perspective

I used a wide variety of toppings, including: India Tree nature’s colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

coconut butter bark // edible perspective

Print this!

Coconut Butter Bark // gluten-free, grain-free, vegan, sugar-free // yields 1, 8x8 pan with 1/4-inch thick bark

inspired by: vanilla bean coconut butter cups with a coconut butter how-to

  • 1 cup coconut butter, melted or freshly made
  • fruit + nut toppings, sprinkles, etc.
  1. Pour the melted coconut butter onto a parchment lined pan.  Use a pan with edges if you want the keep the thickness and shape consistent.  Mini bread pans, bread pans, and muffin or mini muffin tins work perfectly! Just be sure to line them with parchment.
  2. Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
  3. Refrigerate or freeze until set.
  4. Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

Chocolate Coconut Butter Bark // gluten-free, grain-free, vegan // yields 1, 9x9 pan with 1/4-inch thick bark

cocoa powder version:

  • 1 cup coconut butter, melted or freshly made
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unrefined coconut oil
  • 4 teaspoons maple syrup, warmed
  • fruit + nut toppings, sprinkles, etc.
  1. Melt coconut butter in a small pot over low, stirring constantly [if not using freshly made].
  2. Add the coconut oil and stir until melted combined.
  3. Add the cocoa powder and warmed maple syrup [honey or agave] and stir until smooth and fully combined.  It will be thick but pourable.
  4. Pour the melted coconut butter onto a parchment lined pan.
  5. Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
  6. Refrigerate or freeze until set.
  7. Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

chocolate chip version: This version was a bit smoother texturally in comparison to the cocoa powder version and combined a bit easier in the pan.

  • 1 cup coconut butter, melted or freshly made
  • 1/4 cup vegan dark chocolate chips
  • fruit + nut toppings, sprinkles, etc.
  1. Melt coconut butter in a small pot over low heat, stirring constantly [if not using freshly made].
  2. Add the chocolate chips and stir until melted and fully combined.  Taste and add more chocolate chips if desired.
  3. Pour the melted coconut butter onto a parchment lined pan.
  4. Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
  5. Refrigerate or freeze until set.
  6. Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

tips: Be sure to line whatever pan you’re using with parchment or a non-stick baking mat.  If using freshly made coconut butter it should already be in its drippy, melted state so you can skip the melting step.  This my favorite brand of cocoa powder.  The chocolate versions produce a bit more bark since you’re adding more ingredients than just the coconut butter.

coconut butter bark // edible perspective

Eat something sinfully delicious today.

And give someone a hug.

Happy Valentine’s Day.

Ashley