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 consumingcollagen (we produce less of it starting in our twenties). Collagen peptides are known for benefiting our gut, skin, hair, nails, hormones, etc. Feel free to visit my shoppagewhere I link to where to buy it as well as provide a discount code.
This dessert is perfect for those who have to avoid chocolate, dairy, or caffeine. I usedtoasted carob powderas 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 refrigeration for a while, so to firm up, just place them back in the freezer for a few minutes.
1–2 tbsp of nut or seed butter (I used cashew butter)
2 tbsp of maple syrup (to make sugar free, use erythritol)
1/3 cup of roasted, unsalted macadamia nuts (add more or less, if desired)
Sea salt (don’t use if you are using salted macadamia nuts)
1/4 cup of toasted unsweetened coconut flakes (optional)
2 scoops of collagen peptides (for extra gut-loving benefits + protein)
Toast coconut flakes (if using) at 300 F for about 3-4 minutes. Watch carefully and set aside when done.
Melt coconut oil in sauce pan over low heat (alternatively, you can microwave for about 30-60 seconds).
Once the coconut oil is melted, remove the pan from the burner. Gradually add in the toasted carob powder, and whisk until there are no lumps.
Add maple syrup (or other sweetener), nut/seed butter, and a pinch of salt (if using). Add collagen peptides at this point if you are using that as well and keep stirring until completely combined.
Spread half of the macadamia nuts onto a baking sheet or dish lined with parchment paper. Pour carob liquid over the macadamia nuts. Sprinkle remaining macadamia nuts on top, as well as the toasted coconut.
Place in the freezer for 15-20 minutes or until solid. When it’s finished, just break up the carob bark. I like to enjoy mine right out of the freezer, but it’s also so delicious to let them soften up a little!
These can be stored in a covered container in the fridge (I’m not sure how long they stay good for because they are always gone within a few days over here.)
If you decide to use cocoa when making this, keep in mind that carob has a sweeter taste, so I don’t have to use as much natural sweetener. Adjust sweetener amounts as needed.
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 the 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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