Christmas Cookie Chocolate Bark Recipe

This fabulous confection is not only delicious AND good for you, it’s also incredibly adaptable. Feel free to use any leftover cookies you have on hand, or combine cookies with toasted nuts, seeds, or dried fruit. The possibilities really are endless.


Makes 6 servings

1/4 cup (60 ml) coconut sugar

1/3 cup ( g) raw cacao powder

1 tsp (5 ml) raw vanilla powder, or 1 tsp (5 ml) pure vanilla extract

1/8 tsp (.5 ml) pure stevia powder

Pinch fine sea salt

3 Tbsp (45 ml) extra virgin coconut oil, preferably organic

1 ounce (28 g) raw cacao butter, grated for easier melting

1 cup (240 ml) broken cookies of your choice (shortbread, sugar cookies, chocolate chip, macaroons, or any other cookie of your choice.)


1) Line a square plastic container (about 6×6 inches or 15 x 15 cm) with plastic wrap or parchment paper and set aside.

2) If using coconut sugar, place it in a coffee grinder, spice grinder, or high-powered blender and process until finely powdered. Add it to a medium bowl along with the cacao powder, vanilla powder, powdered stevia and salt; mix well.

3) Fill a small pot with water about 1 inch (2.5 cm) high and bring to a boil; lower heat to simmer.  Place the coconut oil and cacao butter in a medium heatproof bowl and set the bowl over the pot (the bowl should be large enough so that the bottom doesn’t touch the water in the pot). Stir constantly until everything is melted. Remove from heat.

4) Add the oils to the dry ingredients (except for the cookie pieces) and whisk until smooth. Taste and adjust sweetness if necessary.  Add the cookie pieces and gently fold them into the chocolate until completely coated.

5) Pour the mixture into the container, spreading out the cookies evenly. Make sure all the cookies are coated with chocolate. Refrigerate until firm, at least 30 minutes. Once firm, remove the chocolate from the container and break into irregular pieces. Store refrigerated until ready to eat.


Christmas Cookie Chocolate Bark