Skinny Chocolate Cocomint Bark


Did someone say chocolate???  Yep, skinny chocolate cocomint bark to be specific!skinnychocolatecocomintbark


It’s no secret I love chocolate… milk, dark, with peanut butter, with mint….pretty much any combination and I’m in my element eating it!  Since following Trim Healthy Mama, if anything, chocolate and I have become even closer.

I apologize in advance that these might not be “pretty” pictures…. but, you know, when inspiration strikes, there’s no waiting until better lighting!  (I say this as if I’m some incredibly creative chef….  No, in actuality, this is just my version/altering of a few other recipes I’ve tried or seen this past week.  But I’m still proud of it.  My inspiration came from THIS recipe.  Her’s sure is prettier, and I’m sure it tastes amazing!  But I didn’t have the avocado, and I just altered things a bit.   Oh, and another reason you probably should *not* consider me a good food blogger?  Check out my chic Ziplock lid used as a tray… Hey, you use what you’ve got, people!

(Plus then you can turn the chocolate over and see the cool Ziplock imprint on the back 😉


Okay, so let’s get to it:

For the chocolate bottom layer:

In a bowl, mix the following together –

* 1/4 C melted coconut oil

* 1/4 C cocoa powder (I used Hershey’s Special Dark)

* 1/2-1 scoop of vanilla protein powder (I used About Time)

* 5 packets of stevia or Truvia or whatever you use to sweeten

* a few drops of peppermint extract

Pour this into a shallow container that you can fit flat in your freezer, and let it freeze while you make the coconut layer  (If you’re cool, you’ll use a lid like me 😉 )

For the Coconut layer:

In a saucepan:

* 6 T coconut oil

* 1-1/3 C unsweetened dried coconut flakes (mine were finely shredded)

* 1-3 teaspoons sweetener of your choice (I used erythritol/stevia blend)

* pinch of sea salt

* pinch of glucomannon (I thought it would be runnier – I wouldn’t have needed this, but since I used it, I wanted to put it in here)

Heat over low until the oil is melted, then continue to heat until the coconut is just lightly toasted.

Spread this mixture onto the chocolate layer and pop back in the freezer.

Optional:  After it has hardened up, I drizzled NuNaturals Cocoa Mint Syrup on top, then broke apart into bark.  Now is when you can actually use the container your lid came from, hehe.  Keep in the freezer so it doesn’t melt on you since coconut oil will melt quickly.



I think these are so yummy!  They’re just the right sweetness without any bitterness.  The thin layer of chocolate is good, the mint is there but not overpowering, and I’m not even that much of a flaked coconut fan, but love these!



  1. WOW! It looks amazing!

  2. OH, OH, OH I have almost everything in order to make these! Thank you! Perfect timing with the Holidays coming up!

  3. i’m coconut crazy, so these look right up my alley. i’ll have to pin and try for the holiday season cookie table.

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