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5 from 2 votes

Dark Chocolate Coconut Cranberry Bark

Prep Time10 mins
Total Time10 mins
Course: DESSERT, DIET, sweet things
Cuisine: American, Christmas, gluten free, healthy
Calories: 1570kcal
Author: Dani Spies


  • 8 ounces dark chocolate
  • 2 ounces 1/4 cup macadamia nuts
  • 3 tbsp dried cranberries
  • 2 tbsp shredded coconut


  • Cover a large rimmed baking sheet with either a silicone mat or a piece of parchment paper.
  • Create a double boiler and melt your chocolate or you canmelt your chocolate in the microwave, checking and stirring every 30 seconds until it has melted.
  • Add the macadamia nuts to the melted chocolate and stir until all the nuts are coated with the chocolate. Pour onto your rimmed baking sheet and spread around until even and about 1/4 inch thick.
  • Sprinkle dried cranberries and shredded coconut over the top. Pop the tray in the fridge for at least 1 hour or until the chocolate is set.
  • Gently pull the chocolate bark off of the silicone mat or parchment and break into pieces.
  • Store in an airtight container in the fridge for up to two weeks. Enjoy!



Calories: 1570kcal | Carbohydrates: 148g | Protein: 18g | Fat: 103g | Saturated Fat: 60g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 1672mg | Fiber: 28g | Sugar: 90g | Vitamin A: 90IU | Calcium: 166mg | Iron: 27.5mg