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Holiday Chocolate Bark

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Healthy Treats – Chocolate for anytime!

Vegan
Dairy-free
Vegetarian

Try these out chocolate bark! I used pomegranates and pecans with coconut flakes. But the opportunities to add different delicious combinations is endless! Use your imagination.

Nuts – pistachios, walnuts, cashews, pecans, hazelnuts

Seeds – pumpkin seeds, sunflower seeds, or sesame seeds for Calcium

Dried Fruit – shredded coconut, dried cranberries, dried cherries, apricots, dried blueberries, freeze dried strawberries – OR Fresh if you are going to store it in the freezer or fridge.

Pretzels – broken into pieces.

So many options for chocolate bark! Have fun and be creative!

Which diet is this Holiday Chocolate Bark! suitable for?

Vegan – Use vegan chocolate

Vegetarian – Yes

Gluten-free – Yes

Dairy-free – find pure dark chocolate that is dairy-free

Egg-free – Yes

Nut-free – No – OPTION – you would need to use seed butter instead of nut butter, and use seeds for toppings.

Paleo and Keto friendly – Yes!

Quick to make!

ENJOY!

How to store Holiday Chocolate Bark?

Store in the fridge or freezer for upto 1 month. In a closed container to reduce freezer burn.

Ingredients – you can vary – if you need nut-free use Seeds
Ready to freeze
Hard and ready to break up
Break up
Stackable!
Enjoy – ready to serve!

Lively Life has a youtube channel – follow for more ideas!

Healthy Treats : Holiday Chocolate Bark

RECIPE

Chocolate Bark – with pomegrantes and pecans

Lively Life
Healthy Treat – Homemade chocolate!
You can choose from a large list of toppings from nuts, seeds, coconut, fruit – dried, frozen or fresh, etc! Have fun creating your chocolate bark.
Keep it chilled till ready to enjoy! Straight from the freezer of fridge.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings 15 pieces

Ingredients
  

  • 1/4 cup pecans
  • 1/4 cup pomegrante
  • 1/3 cup coconut flakes could use shredded if you don't have flakes
  • 1/2 cup coconut oil
  • 1 tbsp nut butter I used almond butter
  • 1/2 cup cacao or cocoa powder
  • 1/4 cup honey or maple syrup
  • 1 pinch sea or himalayan salt

Instructions
 

  • Use double boiler for coconut oil and nut butter
  • Then stir in honey or maple syrup, cacao powder and salt
  • Bake on a cookie sheet or glass pan pecans, pomegrantes and coconut flakes in oven at 300oF for 7 min.
  • Put parchment paper on a cookie sheet
  • Stir half of the pecans, pomegrantes and coconut flakes in mixture and pour onto parchment paper – 1/4 inch thickness
  • Place the remainder of the pecans, pomengrante and coconut flakes ontop. Add chunky sea salt or normal.
  • Place in freezer. Break up when hard and store in Freezer or Fridge.
  • ENJOY!
Keyword dessert, gluten-free, healthy, keto, vegan