Healthy Raspberry Dark Chocolate Bark
Yields: 8 servings
This dark chocolate bark is really simple to make, and it looks so fun and festive. It tastes even better than it looks, too! The chocolate bark will keep for at least 2 weeks if stored in an airtight container, if not longer.
  1. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Add the chocolate, Wholesome! stevia, and vanilla crème stevia to a microwave-safe bowl, and stir to combine. Microwave on HIGH for 30 seconds. Stir with a fork for at least 2 minutes. Microwave on HIGH for 20 seconds. Stir with a fork for at least 2 minutes. If there are still small bits of un-melted chocolate, continue to microwave on HIGH for 5 seconds at a time, stirring for at least 1 minute after each microwave interval, until the chocolate is completely melted and smooth.
  3. Immediately transfer the chocolate to the prepared baking sheet, and spread it into a thin layer about 1/16” thick with a spatula. Quickly sprinkle the remaining ingredients on top, and gently press them down into the melted chocolate with your hands. Let the chocolate cool and harden completely before breaking into small pieces.
Notes: As written, this chocolate bark tastes very dark, similar to 85% dark chocolate. For a sweeter taste, increase the Wholesome! organic stevia by up to 3 teaspoons. Do not increase the vanilla crème stevia because it adds a very prominent vanilla flavor to the chocolate.

If you prefer, other granulated sweeteners may be substituted for both stevia products. You’ll want the equivalent of ½ cup of granulated sugar. I haven’t tried liquid sweeteners like honey or pure maple syrup, and I’m not sure whether they’ll work.

I prefer this brand and this brand of unsweetened chocolate!

For a quick shortcut, substitute your favorite dark chocolate bar for the unsweetened chocolate and stevia products!

It’s important to dice all of the toppings very finely, no larger than the size of miniature chocolate chips, (a) so they adhere to the melted chocolate, (b) to make the bark easier to break into pieces, and (c) ensure each of those pieces has all of the toppings on it.

Any freeze dried fruit or regular dried fruit may be substituted for the raspberries, and any nuts may be substituted for the almonds. I highly recommend using the salt though—it adds a wonderful flavor!

I highly recommend these mini spatulas! They’re much more convenient to use for this recipe than standard-sized ones.

{gluten-free, vegan, clean eating, paleo, low calorie, low sugar, low carb}
Recipe by Amy's Healthy Baking at