This Coconut Bark recipe reinvents chocolate bark in all of the best ways. Made with quality dark chocolate and wholesome ingredients, this coconut bark has tons of texture, even more flavor and is simple to make!

Photograph of chocolate coconut bark pieces stacked on top of each other

Let’s address the elephant in the room—what the heck is up with the millet? First off, it’s essential to use dry millet, don’t try to use cooked or popped.

And secondly, the reason I call for dry millet is because it adds tons of texture, not to mention protein, fiber, vitamins and minerals. Thanks to the millet, this coconut bark has that classic Crunch bar texture. I’d say that’s a recipe for success.

Photograph of dark chocolate coconut bark set on a white table with salt in the background

I also call for toasted coconut chips because they add an incredible crisp, oily texture and tons of flavor. Plus, they add quite a bit of fiber!

I love Bare Snacks’ Toasted Coconut Chips because they’re made with just three ingredients, coconuts, sugar and sea salt. I like to add them to fruit and nut snack mixes, granola, top avocado or ricotta toast with them, serve them with ice cream and more!

However, my favorite way to eat them is straight out of the bag. They are so tasty!

How do you make this coconut bark?

The layering might look a bit complicated, but trust me, it’s so simple. It’s kind of like making scotcharoos. Kind of.

Here’s how to make the coconut bark:

  1. Start by melting half of the dark chocolate in a double boiler (or microwave) until smooth.
  2. Stir in the millet and a splash of orange extract.
  3. Spread millet-chocolate mixture into a thin ¼-inch-thick layer and cool.
  4. Melt remaining half of chocolate with coconut oil until smooth, then stir in a splash of orange extract; let cool slightly.
  5. Spread chocolate layer over cooled chocolate-millet layer and sprinkle with toppings; let cool completely then break into pieces and enjoy!

Photograph of dark chocolate coconut bark set on a white table with salt in the background

Is chocolate bark gluten-free?

This recipe is made with simple ingredients and is gluten-free! If you or someone you’re cooking for follows a strict gluten-free diet, be sure to use certified gluten-free dark chocolate.

 photograph of dark chocolate coconut bark set on a white table with salt set on a wire rack

Chocolate Bark Topping Ideas:

  • Chopped pistachios  
  • Orange zest
  • Candied orange peel
  • Goji berries
  • Dried cherries
  • Crushed peppermints
  • Sesame seeds
  • Toasted coconut
  • Freeze dried berries
  • Sea salt
Photograph of chocolate coconut bark pieces stacked on top of each other
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Photograph of dark chocolate coconut bark set on a white table with salt in the background

Healthy Dark Chocolate Coconut Bark

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1012 pieces 1x
  • Category: Dessert
  • Method: Stove top
  • Cuisine: American


Smooth dark chocolate and crunchy millet combine to create the base of this crunchy coconut bark. Topped with toasted coconut, freeze dried berries and sea salt, this bark is full of texture and flavor.


  • 8 ounces dark chocolate (70%), divided
  • ¼ cup dry millet
  • ¼ teaspoon orange extract, divided (optional)
  • 1 teaspoon coconut oil
  • 2 tablespoons Bare Snacks toasted coconut chips, lightly crushed
  • 2 tablespoons freeze dried strawberries or raspberries, lightly crushed
  • 1 teaspoon cardamom pods, chopped, green parts only, seeds discarded  (optional)
  • Sea salt


Line a baking sheet with wax paper.

Melt 4 ounces chocolate in a double boiler (a glass bowl set over a saucepan of simmering water) over medium until smooth.

Off heat, stir in millet and ⅛ teaspoon orange extract; spread into a ¼-inch layer on wax paper and let cool.

Melt remaining 4 ounces chocolate and coconut oil in a double boiler over medium heat until smooth.

Off heat, stir in remaining ⅛ teaspoon extract and let cool 5 minutes; spread over cooled chocolate-millet layer and sprinkle with coconut chips, berries, cardamom pods, and sea salt (be generous with the salt).

Let bark cool and set completely then cut or break into pieces.

Store bark in an airtight container for up to 2 weeks or freeze for up to 2 months.


Equipment you’ll need:

  • Sauce pan
  • Glass bowl
  • Baking sheet
  • Wax paper

Make it vegan:

  • Use certified vegan dark chocolate.


  • Serving Size: Per piece (calculated from 10 pieces per batch)
  • Calories: 148
  • Sodium: 23mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 5mg

Keywords: Chocolate Dessert, Candy

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

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