Paleo Christmas Bark

This paleo Christmas bark is the EASIEST recipe ever & such a fun addition to a holiday cookie tray! It has the perfect blend of sweet, salty, nutty flavors with bursts of dried fruit that makes this Christmas bark irresistible.

A Healthier Sweet Treat!

This Christmas Bark recipe is the perfect healthier addition to the usual holiday treats! This chocolate caramel bark beyond easy to make & adds the perfect dark contrast to the sugar cookies and raspberry thumbprint cookies on a Christmas Cookie tray.

This Christmas Bark is made healthier by using 100% unsweetened dark chocolate as the base. Unsweetened chocolate is high in several important micronutrients, fiber, and polyphenols that make this recipe healthier. However, since unsweetened chocolate can be bitter if you aren’t a dark chocolate fan, feel free to add a dash of coconut sugar to the melted chocolate mixture!

The caramel layer on top is also made healthier using just 3 simple, natural ingredients: cashew butter, coconut oil, and date syrup! No refined sugar or butter needed.

What’s in Christmas Bark?

Honestly, this recipe is versatile enough to let your creativity fly. To stick with a wintery, Christmas vibe I used add-in ingredients like slivered almonds & dried fruits.

In the summer, this chocolate bark recipe could totally be adapted for a lighter tropical flavor profile by adding in dried mango, dried banana chips, or shredded coconut. Even though I typically think of chocolate-based bark candy to work the best in colder weather so it doesn’t melt too quickly, this Christmas bark recipe could easily be transformed into a Summer Bark if you’re feeling crazy!

What You’ll Need

• Cookie Sheet
• Wax Paper
• 100% Dark Chocolate
• Cashew Butter
• Coconut Oil
• Honey
• Slivered Almonds
• Dried Blueberries
• Dried Raisins
• Dried Goji Berries

How to Make Paleo Christmas Bark

Step 1: Melt the 100% dark chocolate bar with 1 tbsp. of coconut oil over medium heat in a stovetop pan, stirring frequently until fully melted. If you have a thermometer, optimal tempering temperature for chocolate is 110F- 115F. (optional: add in coconut sugar to taste).

Step 2: Carefully pour the melted chocolate on to a cookie sheet lined with a sheet of wax paper. Immediately top the melted chocolate with 1/2 of the sliced almonds & dried berries. Freeze for 30 minutes.

Step 3: As the chocolate freezes, prepare the Paleo Caramel Sauce. Recipe is linked HERE.

Step 4: Pour the warm (but not hot) caramel sauce over the chilled chocolate layer until the chocolate is evenly covered. Immediately sprinkle the rest of the sliced almonds and dried berries over the caramel layer and freeze again for at least an hour.

Step 5: Break the frozen Christmas bark into about 24 pieces & enjoy!

More of my Favorite Christmas Recipes

• Paleo Christmas Crack
• Twix Thumbprint Cookies (Paleo, GF)
• Single-Serve Grain-Free Cinnamon Rolls
• Healthier No-Bake Buckeye Cookies
• Russian Tea Cakes (Paleo, GF)

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