Servings: 2 Prep: 1 min Cook: 1 min Total: 30 mins
Within the world of low-carb eating, there are certain concepts that can’t be ignored. There are certain recipes and types of foodstuffs that are seen again and again; over and over. One of them is the ‘One Minute Muffin‘ which I added to my site, not long ago.
Another is ‘Bark‘. No, not like the dog. More like the tree!
It’s actually a bit of a wonder food. It’s really no surprise that it’s as popular as it is. It’s got about 4 very clear characteristics that qualify it as a super food, in my humble opinion:
- It’s quick and easy to make.
- It quenches that “sweet” tooth, as well as the one seeking chocolate!
- It’s made with good fats, which leave people feeling satisfied for hours.
- It’s versatile! I’ve seen people toss all kind of things into their barks. This creates an endless variety!
I think the secret 5th bonus characteristic is that removing the nuts makes it induction friendly!
I’ve seen people infuse them with flavored oils and extracts. I’ve seen all varieties of nuts. I’ve seen all varieties of sweeteners. I’ve seen people throw dried fruits into it. I’ve seen people experiment with different colors, making “white” barks, too!
Such a simple thing, but it fills so many needs. Oh, did I mention … it’s delicious!
Coco-Cocoa-Walnut Bark
Print RateIngredients
- 2 tbsp coconut oil liquified
- 1 tbsp unsweetened cocoa powder
- 1 tbsp powdered sugar equivalent
- 1 tbsp walnut halves broken and toasted
- 1 dash salt
- 1 tbsp cream heavy whipping (homogenized)
Instructions
- Mix together the liquefied coconut oil with the cocoa powder, sugar equivalent, chopped walnuts and a dash of salt.
- Whip in the cream and stir until the whole thing is a nice thick creamy chocolaty looking sauce.
- Spread onto a sheet of wax paper, about 1/4-inch thick and refrigerate.
- Once it cools, snap of pieces and eat as desired!
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* Learn More: More about this recipe and nutrition …
The powder sugar equivalent, what other types of sweetener can be used instead and the amounts please?
Hi Mari eVeal, in this case it doesn’t really matter as much as it might in some of the other recipes. Ideally, you want powdered, because it dissolves more quickly, but you could use non-powdered. You could also use powdered erythritol. You could use Truvia, or any number of other natural sweeteners. You could also use the more synthetic sweeteners like equal or Splenda. In the case of Splenda, you could use 1 tbsp of the regular powdered Splenda. With other sweeteners, like stevia concentrates and sucralose drops, etc. It become tougher to give accurate amounts. For the most part, this is a basic and simple recipe and isn’t too demanding of any particular sweetener. I feel ok saying, "Sweeten with favorite sweetener … to taste.". Just taste the warm melted chocolate. If it’s not sweet enough, add a little more! Once it’s perfect, add just a touch more, as cold foods don’t register as much flavor as warm ones. You want it JUST A LITTLE SWEETER than you might like. Then, chill it. Eat whenever desired! I hope this helps!
This is Fabulous!! Thank you soo much for a quick response. 🙂 Just found your website today and i cannot wait to make everything you have posted so far!
Perfect, Marie! Glad you like it! Good luck making all the recipes. Should keep you busy for about a year! Please let me know if you have any further questions. I’m here to help! WELCOME! 🙂
Just made this, Thank you! Thank you! Thank you!….I am in heaven!!!!
Fantastic, Irene! 🙂
I have blood orange oil I would like to try in this recipe. Would/Could this be used in place of the coconut oil?
Hi Laurie, the recipe serves more as a vehicle for the coconut oil. In my experience citrus oils are always to add a tiny bit of the "essence" of the citrus … adding the oil adds some of the citrus aroma. It’s very bitter and a little bit goes a long way. This really is geared for the coconut oil, however a few drops of the blood orange oil would be delicious!
Hey DJ (Chef), would cocoa butter be a good sub for the coconut oil? I have a bag but nothing I want to make with it and I’m not fond of coconut oil anyway! Thanks!
Hi DJ Foodie, are these considered a "fat bomb" too? I’m looking for fat bomb recipients and this looks pretty close. I love chocolate and peanut butter but am Basingstoke luck finding it. Do you have any suggestions? Thanks, Jen.
Sorry about the typing errors, auto correct took over. 😉
Hi Jen, Yep! I’d definitely call these fat bombs. Enjoy them! 🙂
Hi Edith, I don’t see why not! I suppose I should give it a shot. I’ve also got a bag, but … as long as the sweetener is dissolved, I suspect it would work quite well! Let me know how it turns out! 🙂
Oh thank you, thank you!
Sure thing, Jana! 🙂
I’m curious. Most homemade chocolates that I made melt quickly. Do these melt quickly as well?
Hi Ryan, depending on what you’re using as the fat … homemade chocolates can melt at room temperature. Cocoa butter really shouldn’t melt any more so than standard chocolates. If you’re using pure cocoa butter, it should be fine. However, in the case of this recipe, the coconut oil has a far lower melting point … somewhere in the vicinity of room temperature. This will DEFINITELY melt if not eaten quickly, and should always be refrigerated until eaten … and eaten chilled. I hope this helps!
Thanks DJ! Have you tried this recipe with coco butter? If so, how was it? I can’t tell you how grateful I am for your blog. The recipes you post are awesome and they make me feel like I actually have a shot at maintaining a healthy weight.
Hi Ryan, I haven’t tried THIS recipe with cocoa butter, but I have tried several others. My aim in working with it has always been to create a true homemade chocolate bar (white and dark). So far, I haven’t found the right blend … the white tends to separate and both tend to wind up too gritty. I think I need to adjust my sweetener blends … This one may actually work because of the liquid in the cream. This may help it dissolve the sweetener. At the very least, it’ll be tasty, even if the texture isn’t spot on. I think it would be worth experimenting with!
Since I "found" you, I’ve made this recipe 4 times and I triple it each time. My husband asked how I can make a bucket load! I have your herby sandwich bread in the oven right now. Thanks for great low-carb recipes.
Hiya Jess. Welcome! I’m glad you’re enjoying my shenanigans. Let me know if you have any questions. Here to help! 🙂
DJ……..Is there any version of this recipe that’s bigger? Has someone rounded the ingredients up to make bigger batches?
—Reply posted by mrsj03 on 1/23/2016
erm why not just double or triple it yourself?
Hiya Chunk! I’m sure someone has … somewhere. I just multiplied this recipe by "8". Here ya go!<br /><br />
1 cup coconut oil, liquified<br />
1/2 cup unsweetened cocoa powder<br />
1/2 cup powdered sugar equivalent<br />
1/2 cup walnut halves, broken and toasted<br />
8 dashes salt<br />
1/2 cup cream, heavy whipping (homogenized) <br /><br />
From there, just follow the original instructions. Enjoy it! 🙂
What I thought was an opened bag of walnuts was actually slivered almonds…so I used them! Very tasty! Also, I used regular Splenda and stirred it until dissolved, worked fine.
Linda, I would assume Splenda "works", but I always hear rumors of Splenda and chocolate being an akward blend. I think they tend to bring out the worst in one anothers’ flavors. I can’t say from personal experience, mind you … it may very well be wonderful. I just typically avoid Splenda for the higher carb count. Based on the rumors, I’d also skip it in chocolate, but … again .. I do believe it would work … and it sounds like it does. Glad you enjoyed it! 🙂
Has anyone tried monk fruit? I used this sweetner when I was canning this year, and no after taste, I really liked it. think I will try it.
—Reply posted by DJ on 1/16/2015
I’ve never tried it, but I’ve always heard good things about Lakanto. In general, I always suggest people use erythritol based sweetener blends. Try and find a good monk-fruit erythritol blend. I think you’ll be happy if you did! Read the labels and avoid monk fruit sweeteners using sugar, dextrose or maltodextrine. I hope this helps!
What oil could be substituted for coconut oil?
—Reply posted by DJ on 3/7/2015
Hi Sharon, why do you ask? A lot of this recipe is based on the health benefits of coconut oil. Replacing it largely undoes one of the main reasons for enjoying it. That said, there are other fats that are tastier. I don’t love the taste of coconut oil, but enjoy it in this. Something like clarified butter would also work, or … even something like lard. That last one may sound a bit odd, but really what we need is a fat that will solidify at cool temperatures. Something like MCT oil won’t stay solid, otherwise THIS would be my pick. Another excellent option would be melted cocoa butter. In any event, I hope this helps! 🙂
Hi! I made this with granulated Swerve sweetener and it made it a little crunchy. I am having a hard time finding a powdered sugar substitute and until I can order it online, I was wondering if this mixture could be heated a little bit to melt the sweetener granules? I was thinking a hot water bath type thing on the stove? Thanks!
—Reply posted by Gina on 3/8/2015
Nope, I don’t have a coffee grinder so I will just have to wait until my powdered swerve gets here to make more of this. This recipe just might be the only reason I can keep going with low carb eating. I was really missing my chocolate. Thanks for all the recipes. It really makes going low carb easier.
—Reply posted by Gina on 3/8/2015
Nope, I don’t have a coffee grinder so I will just have to wait until my powdered swerve gets here to make more of this. This recipe just might be the only reason I can keep going with low carb eating. I was really missing my chocolate. Thanks for all the recipes. It really makes going low carb easier.
—Reply posted by DJ on 3/8/2015
Hi Gina, do you have a coffee grinder? Like one of those cheap handheld things? Put your Swerve in that and grind it up. This is what I do, in a pinch. I long stopped ordering the granulated Swerve. As much as I love that product, there’s no reason to use the granular (unless the price is much better). I ALWAYS order the powdered Swerve, now. Regarding heating … the problem is, when it cools, it just crystalizes, again. The best is to have a powdered form to begin with. I hope this helps! 🙂
Check out the sweetner Whey Low at http://www.wheylow.com I have used it for a number of years. No after taste and bakes great and is one for one with sugar. Type D for Diabetics is only lactose and fructose nothing else. 1 net carb per serving and a GI index of 12. It is the best I have tried and leaves no after taste. YOu can get it in some stores through out the country but I have to order from their web site. I order the sticks too so I can carry some with me for eating out. YOu will love it.
—Reply posted by DJ on 3/8/2016
Yep! I’ve heard of it, many times. I just know there are lower GI alternatives, so I always opt for those. I SHOULD try it someday, though. Thank you for the reminder! 🙂
Do you “whip in the cream” with a whisk or something electrical?
Thanks
Hi Lynda, you can really just use something like a fork. With the nuts already in it, if you used something electrical, you may burn out a motor or simply pulverize the nuts. You want to keep it moving, so you don’t break the emulsion, but a homogenized cream is pretty stable and should combine easily without a lot of fuss. I hope this helps!
Thanks, always appreciate your thorough replies!
Made quadruple batch today with toasted coconut flakes instead of nuts. I also added in a few drops of liquid stevia to balance out the erythritol. Fantastic! Thank you!
I’d like to make this recipe today but am wondering if it is imperative that the cream be homogenized. I have cream but it is not homogenized.