Raw Cocoa Crunch Bark

I love chocolate. And if you’re like me, when I get a craving for chocolate– I want it and I want it now. That’s why this if the perfect recipe for an instant chocolate fix. I love the satisfaction that the coconut oil base provides. It also remains a guilt-free treat with just a touch of sweetener added.

If you are planning to share the bark or want to make a bunch to have on hand, double (or triple!) the recipe. When wrapped tightly, the bark will stay good in the freezer for a few months. (If it lasts that long, that is!)

The basic recipe calls for just a few ingredients, but I always like to top my bark off with a variety of fun toppings. This recipe is fun because you can mix it up depending on what toppings you are in the mood for.

Here are a few of my favorites. If you come up with a new combo for this Raw Cocoa Crunch Bark recipe, I would love to see!

Christmas Cocoa Crunch Bark toppings: dried cranberries, pistachios, candied orange, himalayan salt, white chocolate (recipe here!)

Festive Fall Bark toppings: sliced almonds, dried cranberries, pumpkin seeds, himalayan salt

Loco for Coconut Bark toppings: toasted coconut flakes, sliced almonds

Raw Cocoa Crunch Bark

Heavenly Hazelnut toppings: toasted hazelnut pieces, pink Himalayan salt

Raw Cocoa Crunch Bark

Haunting Halloween toppings: dried apricot and dried mango chunks

Raw Cocoa Crunch Bark

This raw cocoa crunch bark is the perfect recipe for a lightly sweetened, instant chocolate fix. The quinoa adds protein, whole grains, and a wonderful crunch. Choose toppings of your choice to make it your own!
Prep Time10 mins
Course: Dessert, Snack
Keyword: chocolate, dairy free, flexible, gluten free, lightly sweetened, vegan, whole grain
Servings: 30 pieces


  • 1/2 cup 100% cocoa powder unsweetened
  • 1/2 cup coconut oil melted
  • 2 tablespoons raw quinoa
  • 2 tablespoons maple syrup
  • 1/4 teaspoon stevia
  • Toppings: see various options above, or get creative and add desired toppings of your choice!


  • Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
  • Meanwhile, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup, and stevia.
  • Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle desired toppings over.
  • Freeze for 1 hour. Break into pieces and enjoy! Store leftovers in freezer for up to 3 months.


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