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This recipe for healthy chocolate nut bark is similar to a Reese’s Peanut Butter Cup, but this version is actually good for you.
Homemade chocolate candy is great for a guilt-free treat, too. This healthy chocolate nut bark is made up of nutritious ingredients, but you’d never know it from the delicious taste.
This higher-protein chocolate treat features the benefits of coconut oil and shredded coconut, as well as peanut butter and walnuts. It’s free of refined sugar, too.
Chocolate Nut Bark Tips
This is such a simple recipe to make. All the ingredients are mixed together in a large bowl, then they’re spread out on a wax paper-lined cookie sheet.
The mixture sets in the freezer for 30 minutes, and then it’s ready to be cut into pieces of chocolate nut bark.
This recipe needs to be stored in the refrigerator or freezer. If you want to give it away as a holiday gift, be sure it can be kept cold. It’s more solid when frozen, and it has a softer texture if it’s stored in the refrigerator.
Either way, this healthy chocolate nut bark won’t last long. Everyone loves it any time of year!
Healthy Chocolate Nut Bark
- 1/4 cup chopped walnuts or cashews
- 3/4 cup unsweetened shredded coconut
- 1/3 cup cocoa powder
- 1/4 tsp. sea salt
- 3/4 cup chunky peanut butter or other nut butter
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup or honey
- 2 tsp. vanilla extract
- Mix together all the ingredients in a large mixing bowl.
- Place a piece of wax paper on a cookie sheet, and spread the mixture out to a thickness of 1/4 -1/3 inch. I use my fingers to spread it out. It’s a sticky mess at this point, but I promise you it will be worth it.
- Place it in the freezer for 30 minutes.
- After 30 minutes, cut the bark into pieces and serve immediately or put it in an airtight container in the freezer until ready to serve. This batch yields about 24 2-inch square pieces. Don’t leave the chocolate nut bark sitting out at room temperature or it will melt. Enjoy!
Note: This post was originally published in 2012, and it was updated in 2019.