This homemade chocolate is made with just a few essential ingredients. The organic unrefined coconut oil and cocoa powder replaces traditional sugary chocolate or chocolate chips found in other recipes. So it cuts down on the sugar intake, plus it’s a great way to sneak some coconut oil into your day while having a decadent treat!

You can also use any toppings you'd like - nuts like almonds, hazelnuts, cashews or unsweetened coconut flakes, or even dried fruit.

In the recipe I toasted my slivered almonds in the oven to add that extra crunch. You don't have to do this step but it sure does add a nice texture.

All you have to do is lay your almonds (or whatever you choose) on a parchment paper-lined cookie sheet. If you don't have parchment paper, just lay right on the cookie sheet. And bake at 300 degrees Fahrenheit for 10 minutes. And during that 10 minutes, go ahead and melt your coconut oil and mix with other ingredients in a bowl!

Once you have your chocolate mixture made and almonds mixed in, poor it in a flat-bottom container. Below is an example of what I used. It's just a standard BPA-free, freezer safe plastic container that is medium size. Anything with a flat bottom will work best.

Place the container in the freezer carefully so it lays evenly. If it's lop-sided you'll have thick chocolate bark pieces on one side, and thin on the other hehe. Leave it in there to harden for 30 minutes.

Take it out and break the chocolate into pieces depending on the size you like.

The chocolate bark melts much faster than regular chocolate, so be sure to keep it chilled until ready to enjoy. I prefer it straight from the freezer.