Toasted Coconut Chocolate Bark

Are you looking for a simple yet indulgent treat that balances rich flavors with a delightful crunch? Look no further than toasted coconut chocolate bark. This recipe is not just a feast for the eyes with its beautiful layers of dark chocolate and golden coconut; it’s also a wholesome snack that can satisfy your sweet tooth without the guilt. The combination of smooth, velvety chocolate and crispy, toasted coconut creates a harmonious blend of textures that is hard to resist.

Discover the delightful balance of flavors in toasted coconut chocolate bark with this easy recipe. Combining rich dark chocolate and crispy, toasted coconut, this treat offers a satisfying crunch without the guilt. It's versatile too—perfect as a snack, dessert, or homemade gift. Customize it with nuts or dried fruits for an extra twist. Enjoy a nutritious indulgence that's not only delicious but also healthy! Try it for yourself today and impress your friends and family.

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Ingredients

2 cups dark chocolate chips (70% cocoa)

1 cup unsweetened shredded coconut

½ cup sliced almonds or walnuts (optional)

1 tablespoon sea salt

1 teaspoon vanilla extract

¼ cup dried cranberries or goji berries (for a pop of color and tartness, optional)

Instructions

Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.

Toast the Coconut: In a dry skillet over medium heat, add the shredded coconut. Stir occasionally until it turns golden brown, about 3-5 minutes. Be careful not to burn it! Once toasted, remove from heat and set aside.

Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and melt in the microwave in 30-second intervals, stirring in between until smooth and fully melted. Alternatively, you can use a double boiler for melting.

Mix In Ingredients: Once the chocolate is melted, stir in the vanilla extract and half of the toasted coconut. If you're using nuts, also add them at this stage for an added crunch.

Spread the Mixture: Pour the chocolate mixture onto the prepared baking sheet and spread it evenly with a spatula to your desired thickness.

Add Toppings: Sprinkle the remaining toasted coconut evenly over the top, along with a sprinkle of sea salt and the optional dried cranberries or goji berries for a burst of vibrant color.

Cool and Set: Place the baking sheet in the refrigerator for about 30-45 minutes or until the chocolate is fully set and hard.

Break Into Pieces: Once solid, remove the bark from the parchment paper and break it into pieces. Store in an airtight container in the refrigerator.

Prep Time, Total Time, Servings: 15 mins | 1 hr | 12 servings