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Spring Chocolate Bark

A combination of dark and white chocolate then topped with toasted coconut chips, freeze dried strawberries, and pistachios. It makes for a delicious treat!

Ingredients & Directions

Ingredients

  • 8 oz
    LILY'S Dark Chocolate Style Baking Bar, chopped
  • 4 oz
    LILY'S White Chocolate Style Baking Bar, chopped
  • 1 1⁄2 tbsps
    coconut oil
  • 1⁄3 cup
    toasted coconut chips
  • 1⁄3 cup
    freeze dried strawberries
  • 1⁄3 cup
    crushed pistachios

Directions

Equipment Needed 
baking sheet baking sheet
 parchment paper parchment paper
 microwave microwave
 bowl bowl
 freezer freezer
1

Line a baking sheet with parchment paper or a silicone mat.

2

In 2 separate microwave safe bowls, add the chopped dark chocolate and 1 tbsp coconut oil and the chopped white chocolate and 1/2 tbsp of coconut oil.

3

On 60% power, in increments of 45 seconds, heat both bowls of chocolate (separately) until fully melted and spreadable.

4

Pour the dark chocolate on the prepared pan and spread out so it's about 1/2 inch thick.

5

Top with dollops of white chocolate and use a toothpick to create swirl effect.

6

Top with toasted coconut chips, freeze dried strawberries, and pistachios.

7

Place in freezer to set for 15-20 minutes.

8

Break into chunks and enjoy!


Recipe contributed by Daniliciousdishes.