This delicious and decadent Dark Chocolate Raspberry Bark is a perfect keto, paleo, and vegan dessert recipe to whip up and enjoy!
- In a saucepan over medium heat, heat raspberries until the liquid has 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 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 paper to overhang all edges of baking sheet. Pour melted chocolate mixture atop parchment paper. Allow melted chocolate to sit on baking sheet at room temperature for 1 hour before transferring baking sheet to refrigerator to chill for 2 hours.
- Remove baking sheet from refrigerator and break chocolate bark into desired size.
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.
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