Chocolate Coconut Almond Cranberry Bark

Nor Mac


When I'm in the mood for something quick and easy. Something that will curb my sweet tooth. This is what I make.. I used agave nectar instead of sugar.
It makes it Lower on the glycaemic index. Enjoy!


☆☆☆☆☆ 0 votes

12 pieces
5 Min
5 Min


  • 1/3 c
    coconut oil
  • 3/4 c
    plus 2 tb unsweetened ghiradelli cocoa powder
  • 1/3-1/2 c
    light agave nectar ( adjust according to your taste )
  • 1/4 c
    sliced almonds
  • 1/4 c
    unsweetened flaked coconut
  • 3 Tbsp
    ocean spray low sugar craisins

How to Make Chocolate Coconut Almond Cranberry Bark


  1. Parchment line a 9 x 13" baking pan
  2. Place coconut oil in a microwave safe bowl . Heat until melted. Remove from microwave.
  3. Mix in the agave. Stir well. Stir in the cocoa powder. Stir well disolved and smooth.
  4. Pour onto parchment lined pan. Spread it out a little bit. Do not pread it thin. It should not cover the entire surface of the pan
  5. Sprinkle coconut over the chocolate. Sprinkle almonds over the coconut. Evenly sprinkle the craisins over the mixture. Pat down gently with the back of a spoon.
  6. Place in refrigerator. Refrigerate until hardened. It should take about 30 to 45 minutes.
  7. Break bark into pieces. Store loosely covered in the refrigerator.

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About Chocolate Coconut Almond Cranberry Bark

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