Dark Chocolate Walnut Bark (No Added Sweetener)
A snap-and-share dark chocolate bark using pure unsweetened cacao, toasted walnuts and a whisper of cinnamon — no sweetener at all, relying on rich cocoa and salt. For the deepest chocolate lovers watching their sugar.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/2 cup (120 ml) cacao butter or coconut oil
- 3/4 cup (75 g) 100% unsweetened cacao powder
- 1/2 tsp cinnamon, pinch flaky salt
- 1/2 tsp vanilla
- Optional: 3–5 drops stevia or 1 tsp monk fruit, only if you must
- 3/4 cup toasted walnuts, roughly chopped
- 2 tbsp pumpkin seeds
How to make it
Line a tray with parchment.
Gently melt the cacao butter; whisk in cacao powder, cinnamon, vanilla and salt until glossy (add optional stevia/monk fruit here).
Stir in most of the walnuts and seeds.
Pour and spread thin on the tray; scatter the remaining nuts and a little flaky salt.
Chill 30 minutes until firm; break into shards. Store cool.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Dark Chocolate Walnut Bark (No Added Sweetener)
A snap-and-share dark chocolate bark using pure unsweetened cacao, toasted walnuts and a whisper of cinnamon — no sweetener at all, relying on rich cocoa and salt. For the deepest…
Ingredients
- 1/2 cup (120 ml) cacao butter or coconut oil
- 3/4 cup (75 g) 100% unsweetened cacao powder
- 1/2 tsp cinnamon, pinch flaky salt
- 1/2 tsp vanilla
- Optional: 3–5 drops stevia or 1 tsp monk fruit, only if you must
- 3/4 cup toasted walnuts, roughly chopped
- 2 tbsp pumpkin seeds
Instructions
- Line a tray with parchment.
- Gently melt the cacao butter; whisk in cacao powder, cinnamon, vanilla and salt until glossy (add optional stevia/monk fruit here).
- Stir in most of the walnuts and seeds.
- Pour and spread thin on the tray; scatter the remaining nuts and a little flaky salt.
- Chill 30 minutes until firm; break into shards. Store cool.
