Dairy Free Homemade Chocolate Bark Recipe

Today I'm going to share a delicious dairy free homemade chocolate bark recipe.  Like the homemade chocolates recipe that I shared with you last month, this recipe has only four main ingredients (plus optional add-ins) and takes just two minutes to prepare

It’s so quick and easy to throw together that you could quite literally be eating your very own homemade chocolate 15 minutes from now!

The secret ingredient for making this chocolate is coconut oil, something that has truly revolutionised my chocolate eating life!  It's becoming ever easier to find - as well as in health food shops you can now usually find coconut oil in most big supermarkets too.  Coconut oil is apparently the latest super food, seemingly curing almost everything under the sun if the internet is to believed, but whilst I can't offer any expertise on its much touted health benefits, I can tell you that it definitely tastes good!

This chocolate bark recipe is completely dairy free, gluten free and free from refined sugar, so healthier than standard shop bought chocolate at least.  It's also a great one to make with children - there's a lot of pride to be found in making their own chocolate from scratch.

Dairy Free Homemade Chocolate Bark

Ingredients

• 100g coconut oil
• 6 tbs cocoa powder
• 2 tbs maple syrup
• 2 tsp vanilla extract

Optional extras

• Handful raisins
• Handful pecan nuts halves

Method

Line a small baking tray with baking paper.  The tray should be small enough to fit into your fridge or freezer.

Measure out the coconut oil and drop into a heat-proof jug.  Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.

Add the cocoa powder, maple syrup and vanilla essence to the coconut oil.  Quickly stir until fully combined and smooth.

Pour all of the chocolate onto the prepared baking tray and spread out over the tray with the back of the spoon.

Working quickly, scatter the raisins and nuts (if using) evenly over the top of the chocolate.  I used raisins which added a little extra pop of sweetness and pecan nuts because that's what I had to hand that day, but you could use any dried fruit or nuts or leave them out altogether if you’d prefer the chocolate to be plain.

Place the baking tray into the fridge or freezer until set, which should only take around 10 minutes or so. Once set, break or cut the slab of chocolate into smaller pieces.

Store in an airtight box in the fridge until ready to eat – after a while in a warm room this chocolate will melt and get quite soft.

Enjoy!

If you'd like more quick and easy recipes like this, check out my recipes section here on the blog!

Grace

Print Recipe

5 from 1 vote

Dairy Free Homemade Chocolate Bark

Quick and easy dairy free chocolate bark recipe - make this yummy coconut oil chocolate in minutes - fun cooking project for kids - vegan gluten free no refined sugar.

Prep Time5 mins

Chilling Time10 mins

Total Time15 mins

Course: Dessert, Snack

Cuisine: British

Servings: 8

Author: Grace Hall

Ingredients

• 100 g coconut oil
• 6 tbs cocoa powder
• 2 tbs maple syrup
• 2 tsp vanilla extract
• Handful raisins (Optional)
• Handful pecan nuts halves (Optional)

Instructions

• Line a small baking tray with baking paper.  The tray should be small enough to fit into your fridge or freezer.
• Measure out the coconut oil and drop into a heat-proof jug.  Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
• Add the cocoa powder, maple syrup and vanilla essence to the coconut oil.  Quickly stir until fully combined and smooth.
• Pour all of the chocolate onto the prepared baking tray and spread out over the tray with the back of the spoon.  
• Working quickly, scatter the raisins and nuts (if using) evenly over the top of the chocolate. 
• Place the baking tray into the fridge or freezer until set, which should only take around 10 minutes or so. Once set, break or cut the slab of chocolate into smaller pieces.
• Store in an airtight box in the fridge until ready to eat – after a while in a warm room this chocolate will melt and get quite soft.

Notes

I used raisins which added a little extra pop of sweetness and pecan nuts because that's what I had to hand that day, but you could use any dried fruit or nuts or leave them out altogether if you’d prefer the chocolate to be plain.