Chocolate, Coconut, Macadamia Nut Bark

I’ve completely lost track of how many times I’ve made these this week. Not only because I love them, but because my husband and toddler do too, just as much. This chocolate bark recipe is dairy-free, caffeine-free, and refined sugar-free. I used to binge on sweets (chocolate was my downfall), but with this rich dessert, I feel like it both satisfies and fights my sugar cravings.

They are a great source of healthy fats (which I’m trying to get more of since eating low-carb) and protein. Especially because of the fact that adding collagen peptides to it offers 7-14 grams of protein, depending on if you add 1 or 2 scoops. Plus, you can eat this chocolate-like dessert knowing that you are consuming collagen (we produce less of it starting in our twenties). Collagen peptides are known for benefiting our gut, skin, hair, nails, hormones, etc.

This dessert is perfect for those who have to avoid chocolate, dairy, or caffeine. I used toasted carob powder as a cocoa alternative in this recipe because cocoa is something I avoid due to it upsetting my acid reflux. It even has health benefits like improving digestion and lowering cholesterol levels.

Double the recipe if you are making this for a party (they vanish quickly). These soften after they are out of the freezer or refrigerater for a while, so to firm up, just place them back in the freezer for a few minutes.

📋 Recipe

Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 35 minutes Yield: 8-10 servings

Ingredients

• 1/2 cup unrefined coconut oil
• 1/3 cup toasted carob powder
• 1-2 tablespoons nut/seed butter (cashew butter recommended)
• 2 tablespoons maple syrup (or erythritol for sugar-free)
• 1/3 cup roasted, unsalted macadamia nuts
• Sea salt (optional)
• 1/4 cup toasted unsweetened coconut flakes (optional)
• 2 scoops collagen peptides

Instructions

1. Toast coconut flakes at 300°F for 3-4 minutes
2. Melt coconut oil in saucepan over low heat
3. Remove from heat, gradually add carob powder and whisk
4. Add maple syrup, nut butter, salt, and collagen peptides
5. Spread half the macadamia nuts on parchment paper
6. Pour carob liquid over nuts
7. Sprinkle remaining nuts and coconut
8. Freeze for 15-20 minutes until solid
9. Break into pieces

Notes

• Can be enjoyed straight from freezer or slightly softened
• Double the recipe for parties - they vanish quickly
• Returns to firmness quickly if placed back in freezer
• Carob powder is used instead of cocoa for GERD-friendly chocolate

Storage

Store in airtight container in freezer for up to 1 month

This recipe tastes amazing both as plain chocolate bark and with the added nuts and coconut flakes. I most recently tried it with roasted cashews and it’s my husband’s new favorite. If you make this chocolate bark recipe, post a picture and tag @thegerdchef  & use the hashtag #thegerdchef on Instagram. I love seeing your guys’ creations!

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