Name: Dark Chocolate Raspberry Bark
Prep time: 10 min
Cook time: 20 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 200g fresh raspberries; 200g cocoa butter; ½ cup (40g) unsweetened cocoa powder; ½ cup (40g) unsweetened shredded coconut; ¼ cup + 1 tbsp (60g) classic monk fruit sweetener; ½ tsp pure vanilla extract

Jump to Recipe·★★★★4 from 1 review

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This dark chocolate raspberry bark is a perfect fat bomb dessert recipe to have on-hand for parties and get-togethers! It’s delicious, easy to make, and is compliant with a variety of diets, such as keto, paleo, and vegan!

dark chocolate raspberry bark with a fresh raspberry on a small white plate

It’s time to take your tastebuds for a whirl! One of my FAVORITE recipes yet, this dark chocolate raspberry bark is NO joke! It’s absolutely delicious, easy to make, AND is compliant with over TEN different diet lifestyles.

Perfect for keto, low-carb, paleo, primal, gluten-free, grain-free, nut-free, dairy-free, egg-free, vegetarian, vegan, and refined sugar-free lifestyles, this bark is the perfect treat!

I love that this fun chocolate raspberry fat bomb recipe can be enjoyed by so many! Everyone will LOVE it, including YOU! Be prepared to recite this recipe a few times, because everyone is going to NEED to know how to bring this bark to life in their own kitchen!

This delicious bark is super easy to make and requires minimal ingredients. I can’t wait to hear what you think!

overhead shot of dark chocolate raspberry bark pieces atop a marble counter with fresh raspberries

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The BEST raspberry bark recipe

This recipe is absolutely decadent! Some of the ingredients included in this dessert are coconut oil, shredded coconut, cocoa powder, and vanilla extract! In addition to being super tasty, I love using these ingredients because they offer some pretty awesome health benefits.

Did you know that vanilla extract has a bunch of benefits? It is a bit surprising, but extract actually helps with everything from anxiety and acne to digestion and heart health!

Cocoa powder is another ingredient that has a surprising amount of benefits. Cocoa powder increases the amount of nitric oxide in the blood, a chemical that works to improve blood flow.

This means that the chocolatey substance can be great for improving heart health and lowering the risk of stroke! In addition, that increased blood flow can help the brain operate more efficiently! Cocoa is good for more than just flavor, huh?!

This dark chocolate raspberry bark recipe is keto-compliant!

As always, this yummy, chocolate recipe complies with a ketogenic diet! Following a keto diet can make enjoying our favorite treats a bit tricky, but as you learn more tips and tricks, it becomes so much easier!

Over time, I have learned how to develop certain recipes in order to fully adhere to the keto diet. I learned about new and exciting ingredients and substitutions that contain fewer carbs with just as much flavor!

Lakanto Monk Fruit Sweetener

I don’t know how else to say it: monk fruit sweetener is AMAZING. Not only is this stuff super tasty (you cannot tell the difference between it and refined sugar), it also contains ZERO net carbs and ZERO calories! It is non-glycemic, so it will not spike your blood sugar or leave you feeling gnarly from a post-sugar crash.

This sweetener is incredibly easy to use, as it incorporates into recipes at a 1:1 ratio. Right from the start, it is the perfect substitute. Since no measurements are required, the switch is simple. If you see a recipe that calls for a cup of sugar, swap it out for a cup of Monk Fruit sweetener instead!

Lakanto makes two types of sweetener: Classic and Golden. Classic is typically used as a substitute for white sugar and Golden for brown, BUT you can totally use them interchangeably!

If you are making something that calls for brown sugar but you only have the Classic version on hand, it’ll work perfectly.

Use code “REALBALANCED” for 20% off your Lakanto orders!

How to make sure fat doesn’t separate in chocolate bark

To ensure that the fat from the cocoa butter doesn’t separate when chilling, it’s important to allow the bark to sit at room temperature after the chocolate has melted and has been poured onto a baking sheet.

This raspberry chocolate bark is SO easy to make!

Measure and prepare your ingredients.

fresh raspberries, cocoa butter, unsweetened cocoa powder, unsweeted shredded coconut, monk fruit sweetener, and pure vanilla extract in small containers atop a marble counter

In a saucepan over medium heat, heat raspberries until the liquid has evaporated.

Mash the raspberries using the back of a fork as they cook.

heated raspberries mashed in a saucepan over medium heat

Meanwhile, to a small glass or stainless steel bowl, add cocoa butter.

(Note that cocoa butter is different than traditional butter and is different than coconut oil. There is not a substitution for this ingredient and cocoa butter must be used.)

Using double boiler method in separate saucepan on stove top over medium-high heat, heat cocoa butter until melted.

cocoa butter heated over medium-high heat in a separate saucepan until melted

Remove pan from heat and add mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.

mashed raspberries, melted cocoa butter, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract poured into stainless steel saucepan

Thoroughly mix the ingredients together.

mashed raspberries, melted cocoa butter, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract whisked in a stainless steel saucepan

Line baking sheet with parchment paper, allowing paper to overhang all edges of baking sheet.

Pour melted chocolate mixture atop parchment paper and let it sit on baking sheet at room temperature for 1 hour. (Be sure to not skip this step!)

melted dark raspberry chocolate mixture poured onto a baking sheet lined with parchment paper

Transfer baking sheet to refrigerator to chill for 2 hours.

solidified dark raspberry chocolate mixture poured onto a baking sheet lined with parchment paper

Remove baking sheet from refrigerator and break chocolate bark into desired size.

dark raspberry chocolate bark broken into desired size on a baking sheet lined with parchment paper

Share with family and friends OR enjoy by yourself!

close up shot dark chocolate raspberry bark pieces atop a marble counter with fresh raspberries

Chocolate bark that complies with many diet lifestyles

This dark chocolate raspberry bark adheres to SO MANY diets and lifestyles! It is truly amazing. Check out all of the lifestyles that can partake in this tasty treat:

Keto and Low Carb: This delicious raspberry bark recipe only contains 1.6 grams of net carbs per serving.
Paleo: This bark follows paleo diet restrictions and does not contain dairy, refined oils, gluten, soy, etc.
Primal: This recipe completely adheres to primal diet restrictions.
Gluten Free: Wheat, barley, rye, and other gluten-containing foods are absent from this recipe, making it great for those with Celiac or other gluten intolerances.
Grain Free: Grains are not included in this recipe.
Nut Free: This dark chocolate raspberry bark is free of peanuts and tree nuts, making it perfect for those with nut allergies and intolerances.
Dairy Free: Dairy products are not used in this recipe.
Egg Free: This bark does NOT require the use of eggs.
Vegetarian: Free of meat, this recipe is vegetarian-friendly.
Vegan: This recipe does not require ANY animal products, making it totally perfect for those that follow a vegan lifestyle.
Refined Sugar Free: This recipe does not call for refined sugar.

Need more recipes to satisfy that sweet tooth?

If you are in need of some additional Real Balanced dessert ideas, do not worry. I LOVE creating treats, so rest assured that there are PLENTY more where this bark came from. Check out some of these yummy ideas!

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Dark Chocolate Raspberry Bark

★★★★

4 from 1 review

Author: Sara Nelson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours, 30 minutes
Yield: 18 1”-pieces chocolate bark 1x
Category: Dessert
Method: Chill
Cuisine: American

Print Recipe

Description

This delicious and decadent Dark Chocolate Raspberry Bark is a perfect keto, paleo, and vegan dessert recipe to whip up and enjoy!

Ingredients

200g fresh raspberries
200g cocoa butter
½ cup (40g) unsweetened cocoa powder
½ cup (40g) unsweetened shredded coconut
¼ cup + 1 tbsp (60g) classic monk fruit sweetener
½ tsp pure vanilla extract

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Instructions

In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
Remove baking sheet from the refrigerator and break chocolate bark into the desired size.

Recipe Notes:

Cocoa Butter: Cocoa butter is different than traditional butter and coconut oil. There is not a substitution for this ingredient and cocoa butter must be used in this recipe.

Fat Separating: To ensure that the fat from the cocoa butter doesn’t separate when chilling, it’s important to allow the bark to sit at room temperature after the chocolate has melted and has been poured onto a baking sheet.

Net Carbs: One serving of this chocolate bark contains 1.6 grams of net carbs.

Keywords: dark chocolate bark recipe, raspberry chocolate bark, raspberry bark recipe, dark chocolate raspberry bark

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17 Comments

Ellie says

April 12, 2021 at 3:34 pm

What do I do if the fat does separate? I’m getting ready to make this for someone special and want to know what to do just in case. Is the whole thing scrapped if it separates? Please advise

- Sara Nelson says
  
  April 14, 2021 at 7:56 am
  
  I’m not entirely sure. I think you could likely heat it back up and then continue following the instructions. The main thing is to allow it to sit at room temperature long enough that it doesn’t go from hot to cold too quickly.
  
Rebecca says

May 8, 2020 at 7:12 pm

I loved the results but would really have preferred the bark to be more solid than soft. Any suggestions?

★★★★

- Sara Nelson says
  
  May 9, 2020 at 10:20 am
  
  Maybe try placing it in the freezer after refrigerating for a bit to get even colder?
  
Henry Leshner says

December 19, 2019 at 7:48 am

Hi, Thanks for the recipe.I used the exact ingredients you listed. As the poured recipe was coming to room temp on the parchment, the fat still separated before chilling? Please advise? Thanks, Henry

- Sara Nelson says
  
  December 19, 2019 at 8:00 am
  
  That sounds like the melted chocolate mixture became too hot during the melting process. This is a common problem when making homemade chocolate (and why most store-bought chocolates contain an emulsifier, which avoids this from happening). If you try again, I would lower the temp of the heat on your stovetop when melting the cocoa butter. Also, make sure you are using pure cocoa butter (not butter, not coconut oil, etc).
  
  - Henry Leshner says
    
    December 19, 2019 at 8:25 am
    
    Thanks for responding.I think I found my problem. I double checked and the bag of butter I used by accident was CACAO butter not cocoa butter. Do you think that was the issue? I have double boiler melted chocolate and butter many times so I don’t think it got too hot. Did I use the incorrect butter by mistake? Thanks Henry
    
    - Sara Nelson says
      
      December 19, 2019 at 7:58 pm
      
      Those are the the same things (the terms can be used interchangeably), so it sounds like that wasn’t the issue. Without being there to know for sure, I’d venture to say that it was likely just a temperature change issue from the stovetop to sitting at room temperature. The resulting bark should taste just fine though!
      
Regina says

September 19, 2019 at 11:24 pm

Can you substitute sugar free freeze dried raspberries instead of fresh raspberries?

- Sara Nelson says
  
  September 22, 2019 at 9:46 am
  
  That should work! Note that the nutritional content may change if you do this though.
  
Mango Mama says

August 11, 2019 at 4:14 pm

Made it today. Ran out of extract, so used seeds from half a vanilla bean instead. Was worried the granulated monk fruit would be grainy in final product, but not noticeable in the one piece I ate so far. I am going to sub coconut for chopped, roasted almonds next time as the coconut is very forward in this.

Micky says

April 10, 2019 at 12:48 pm

Is there a substitute for cacao butter?

- Sara Nelson says
  
  April 10, 2019 at 12:52 pm
  
  Unfortunately, no, it’s required to make the chocolate here.
  
Judie says

March 8, 2019 at 5:05 pm

What is equivalent for 200g?

- Sara Nelson says
  
  March 9, 2019 at 1:46 pm
  
  Equivalent to what? 200g is ~7 oz. Since cocoa butter comes in pieces, and every piece is a different size, it’s challenging to say whether it’s a cup, 2 cups, etc., so I use weight measurements so the recipe and nutrition info is exact. I’d suggest getting a food scale, which will ensure you always create recipes exactly as written (weights are much more exact than a tablespoon or cup measurement for many ingredients).
  
Agnieszka says

January 31, 2019 at 3:03 pm

I am looking for a recipe for chockolate when I will not taste powdered sugar in it? I tried a few times and it did not work. I used same monk fruit sweetener and made it into powder using my coffee grinder. I would like to try this recipe but what is the tip to not taste powdered sugar in it? Am I doing something wrong or all homemade chocolates have this taste and it is not a problem for chocolate eaters?

- Sara Nelson says
  
  January 31, 2019 at 3:07 pm
  
  If you mean that you don’t like the taste of sweetened chocolate at all, you could altogether omit the sweetener, but the result will be very, very bitter chocolate. If you are referring to the texture, monk fruit sweetener doesn’t dissolve like traditional sugar. If you didn’t like the texture, even after powdering the monk fruit sweetener, you could try powdered or liquid stevia!