This delicious 2 ingredient coconut bark is one of the most addictive snacks I have ever made! It is so hard not to keep going back for ‘just one more piece’ – it doesn’t last long in our house!
Last year a member of my family was diagnosed with a sulphite allergy. For those who don’t know, sulphites are used as a preservative in a range of products ranging from wine to dried fruits. Lately we’ve been trying to eliminate all sulphite containing products from our pantry. I like to use desiccated coconut when baking so I was disappointed when I discovered that it contains sulphites!
I was worried that I would have to bake without coconut until I discovered organic coconut flakes. I’m a convert to organic coconut flakes now because not only are they preservative free, in my opinion they have a better coconut flavour. It is hard not to snack on the flakes as your baking because they are that good!
In theory coconut flakes and desiccated coconut should taste the same but I think the flakes are so much better. When I first tasted them I thought – these would go perfectly with chocolate. So that is what I did to make this yummy 2 Ingredient Coconut Bark!
There’s a bit of a bounty taste to it, so if you love bounty bars you will also love this yummy coconut bark. It has been very popular in my house – it disappears very quickly each time I make it!
It’s also the easiest recipe for chocolate bark that you will find. Just melt the chocolate and mix in half the coconut. Then pour it into the prepared tin and scatter the rest of the coconut flakes on top. It couldn’t be easier; you just have to wait then for it to set in the fridge!
- 1½ cups (290g) of dark chocolate melts
- ⅔ cup (40g) of coconut flakes*
- Line a 24 cm square (10 inch) baking tin with baking paper.
- Place chocolate melts into a microwave safe container and heat for 1 minute on medium power.
- Stir chocolate and repeat heating it in 1 minute bursts until completely melted and smooth.
- Mix in half of the coconut and then spread the mixture into the prepared tin.
- Sprinkle the rest of the coconut over the top.
- Place baking tin into the refrigerator for 30 minutes or until set hard.
- Break the bark into pieces and enjoy!
- Store bark in an airtight container in the fridge.
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