DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Coco-Cocoa-Walnut Bark

Prep: 1 min | Cook: 1 min | Total: 30 mins | Servings:2..

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Coco-Cocoa-Walnut BarkCoco-Cocoa-Walnut BarkCoco-Cocoa-Walnut Bark
Within the world of low-carb eating, there are certain concepts that can't be ignored. There are certain recipes and types of foodstuffs that are seen again and again; over and over. One of them is the 'One Minute Muffin' which I added to my site, not long ago.

Another is 'Bark'. No, not like the dog. More like the tree!

It's actually a bit of a wonder food. It's really no surprise that it's as popular as it is. It's got about 4 very clear characteristics that qualify it as a super food, in my humble opinion:
  1. It's quick and easy to make.
  2. It quenches that "sweet" tooth, as well as the one seeking chocolate!
  3. It's made with good fats, which leave people feeling satisfied for hours.
  4. It's versatile! I've seen people toss all kind of things into their barks. This creates an endless variety!
I think the secret 5th bonus characteristic is that removing the nuts makes it induction friendly!

I've seen people infuse them with flavored oils and extracts. I've seen all varieties of nuts. I've seen all varieties of sweeteners. I've seen people throw dried fruits into it. I've seen people experiment with different colors, making "white" barks, too!

Such a simple thing, but it fills so many needs. Oh, did I mention ... it's delicious!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  coconut oil, liquified (Buy Now) 2402400000
1 tbsp (5.38g)  unsweetened cocoa powder12.
1 tbsp (12g)  powdered sugar equivalent (Buy Now) 0001010
1 tbsp (7.5g)  walnut halves, broken and toasted49.064.911.131.500.5
1 dash (0g)  salt0000000
1 tbsp (15g)  cream, heavy whipping (homogenized)51.325.5.32.44000.44
Totals (of 2 Servings):352.6335.54g2.52g5.57g2.32g1g2.25g
Per Serving:176.3217.77g1.26g2.79g1.16g0.5g1.13g *


  1. Mix together the liquefied coconut oil with the cocoa powder, sugar equivalent, chopped walnuts and a dash of salt.
  2. Whip in the cream and stir until the whole thing is a nice thick creamy chocolaty looking sauce.
  3. Spread onto a sheet of wax paper, about 1/4-inch thick and refrigerate.
  4. Once it cools, snap of pieces and eat as desired!


For other great low-carb recipes, check out loads of daily recipes at Low Carbing Among Friends. I'm a member of this wonderful team.

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* Learn More: More about this recipe and nutrition ...

Post a Comment

Posted by DJ on Sep 18, 2014, 03:05 PM EST
Hiya Chunk! I'm sure someone has ... somewhere. I just multiplied this recipe by "8". Here ya go!

1 cup coconut oil, liquified
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar equivalent
1/2 cup walnut halves, broken and toasted
8 dashes salt
1/2 cup cream, heavy whipping (homogenized)

From there, just follow the original instructions. Enjoy it! :)
Posted by ChunkYeager on Sep 17, 2014, 09:41 PM EST
DJ........Is there any version of this recipe that's bigger? Has someone rounded the ingredients up to make bigger batches?
Posted by DJ on Sep 17, 2014, 06:16 PM EST
Hiya Jess. Welcome! I'm glad you're enjoying my shenanigans. Let me know if you have any questions. Here to help! :)
Posted by Jess on Sep 17, 2014, 03:58 PM EST
Since I "found" you, I've made this recipe 4 times and I triple it each time. My husband asked how I can make a bucket load! I have your herby sandwich bread in the oven right now. Thanks for great low-carb recipes.
Posted by DJ on Jul 24, 2014, 02:51 PM EST
Hi Ryan, I haven't tried THIS recipe with cocoa butter, but I have tried several others. My aim in working with it has always been to create a true homemade chocolate bar (white and dark). So far, I haven't found the right blend ... the white tends to separate and both tend to wind up too gritty. I think I need to adjust my sweetener blends ... This one may actually work because of the liquid in the cream. This may help it dissolve the sweetener. At the very least, it'll be tasty, even if the texture isn't spot on. I think it would be worth experimenting with!
Posted by Ryan on Jul 23, 2014, 10:18 AM EST
Thanks DJ! Have you tried this recipe with coco butter? If so, how was it? I can't tell you how grateful I am for your blog. The recipes you post are awesome and they make me feel like I actually have a shot at maintaining a healthy weight.
Posted by DJ on Jul 22, 2014, 04:47 PM EST
Hi Ryan, depending on what you're using as the fat ... homemade chocolates can melt at room temperature. Cocoa butter really shouldn't melt any more so than standard chocolates. If you're using pure cocoa butter, it should be fine. However, in the case of this recipe, the coconut oil has a far lower melting point ... somewhere in the vicinity of room temperature. This will DEFINITELY melt if not eaten quickly, and should always be refrigerated until eaten ... and eaten chilled. I hope this helps!
Posted by Ryan on Jul 22, 2014, 04:31 PM EST
I'm curious. Most homemade chocolates that I made melt quickly. Do these melt quickly as well?
Posted by DJ on Jul 21, 2014, 07:37 PM EST
Sure thing, Jana! :)
Posted by Jana on Jul 21, 2014, 01:55 PM EST
Oh thank you, thank you!
Posted by DJ on May 14, 2014, 02:33 PM EST
Hi Edith, I don't see why not! I suppose I should give it a shot. I've also got a bag, but ... as long as the sweetener is dissolved, I suspect it would work quite well! Let me know how it turns out! :)
Posted by DJ on May 14, 2014, 02:21 PM EST
Hi Jen, Yep! I'd definitely call these fat bombs. Enjoy them! :)
Posted by jen on May 14, 2014, 07:44 AM EST
Sorry about the typing errors, auto correct took over. ;)
Posted by jen on May 14, 2014, 07:42 AM EST
Hi DJ Foodie, are these considered a "fat bomb" too? I'm looking for fat bomb recipients and this looks pretty close. I love chocolate and peanut butter but am Basingstoke luck finding it. Do you have any suggestions? Thanks, Jen.
Posted by Edith on May 13, 2014, 07:07 AM EST
Hey DJ (Chef), would cocoa butter be a good sub for the coconut oil? I have a bag but nothing I want to make with it and I'm not fond of coconut oil anyway! Thanks!
Posted by DJ on Feb 18, 2014, 03:02 PM EST
Hi Laurie, the recipe serves more as a vehicle for the coconut oil. In my experience citrus oils are always to add a tiny bit of the "essence" of the citrus ... adding the oil adds some of the citrus aroma. It's very bitter and a little bit goes a long way. This really is geared for the coconut oil, however a few drops of the blood orange oil would be delicious!
Posted by Laurie on Feb 18, 2014, 12:26 PM EST
I have blood orange oil I would like to try in this recipe. Would/Could this be used in place of the coconut oil?
Posted by DJ on Jan 28, 2014, 06:30 PM EST
Fantastic, Irene! :)
Posted by Irene on Jan 24, 2014, 12:49 PM EST
Just made this, Thank you! Thank you! Thank you!....I am in heaven!!!!
Posted by DJ on Jun 01, 2013, 06:46 PM EST
Perfect, Marie! Glad you like it! Good luck making all the recipes. Should keep you busy for about a year! Please let me know if you have any further questions. I'm here to help! WELCOME! :)
Posted by Marie Veal on Jun 01, 2013, 06:26 PM EST
This is Fabulous!! Thank you soo much for a quick response. :) Just found your website today and i cannot wait to make everything you have posted so far!
Posted by DJ on Jun 01, 2013, 05:54 PM EST
Hi Mari eVeal, in this case it doesn't really matter as much as it might in some of the other recipes. Ideally, you want powdered, because it dissolves more quickly, but you could use non-powdered. You could also use powdered erythritol. You could use Truvia, or any number of other natural sweeteners. You could also use the more synthetic sweeteners like equal or Splenda. In the case of Splenda, you could use 1 tbsp of the regular powdered Splenda. With other sweeteners, like stevia concentrates and sucralose drops, etc. It become tougher to give accurate amounts. For the most part, this is a basic and simple recipe and isn't too demanding of any particular sweetener. I feel ok saying, "Sweeten with favorite sweetener ... to taste.". Just taste the warm melted chocolate. If it's not sweet enough, add a little more! Once it's perfect, add just a touch more, as cold foods don't register as much flavor as warm ones. You want it JUST A LITTLE SWEETER than you might like. Then, chill it. Eat whenever desired! I hope this helps!
Posted by Mari eVeal on Jun 01, 2013, 05:23 PM EST
The powder sugar equivalent, what other types of sweetener can be used instead and the amounts please?