Coconut Chocolate Bark

Easter Egg Alternative – Coconut Chocolate Bark with Goji Berries & Pecans // WIN THE INGREDIENTS

Now we’ve nearly reached Easter, this year why not try making something a little different? Why not experiment with your own, healthy chocolate creation, where you can even get the kids involved? Happily, Sevenhills Wholefoods have the answer – with this marvelous Easter egg alternative – Coconut Chocolate Bark with Goji Berries & Pecans. Instead of a standard Mars or Snickers this Easter, try this delicious and different chocolate creation. In addition, Sevenhills Wholefoods are also giving away the products from our range that are featured in this recipe in our latest competition opportunity. Read on to find out more.


If you haven’t made your own chocolate before, you must give this recipe a try. It couldn’t be easier! The chocolate is made using virgin coconut oil instead of cocoa butter, which gives it a silky smooth ‘melt in your mouth’ texture. The recipe below features one of Sharon’s all-time favourite fruit and nut combinations – pecans and goji berries – but feel free to use your own.

For a chance to WIN the Sevenhills Wholefoods ingredients listed in this amazing recipe, click here to enter our latest competition.


Makes: 20 // Hands on: 20 minutes // Ready in: 1 hour


[TBSP = Tablespoon]



1. Line a loaf tin (or other container about 20cm x 9cm / 8” x 3½” in size) with non-stick baking paper. Leave sufficient hanging over the edges so you can lift it out.

2. Roughly chop the pecans and place 2 TBSP in a mini food processor along with 2 TBSP goji berries (I use the bowl attachment that came with my hand blender). Pulse until finely chopped.

3. Place the coconut oil in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the oil has melted, whisk in the cacao powder and syrup. Taste test, and add more sweetener, if needed.

4. Stir in the finely chopped pecans and goji berries, along with another 2-3 TBSP of the chopped pecans.

5. Lift the bowl off the saucepan and dry the bottom with a tea cloth (this will prevent any water dripping into the chocolate and ruining it).

6. Pour the chocolate into the prepared container. Tap the container on the worktop to remove any air bubbles. Sprinkle the remaining pecans and goji berries on top. Lightly press them into the chocolate.

7. Place in the freezer until fully set (around 1 hour). Once set, lift the chocolate out of the container and cut into pieces using a sharp, smooth-edged knife.

8. Coconut oil becomes soft at room temperature, so the chocolate is best served straight from the refrigerator or freezer. In an airtight container, the chocolate will keep for weeks.


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Goji berries (aka wolfberries, lycium berries) are packed with antioxidant phytonutrients including flavonoids, polyphenols and carotenoids. They are also a good source of trace minerals iron, copper and selenium.

Recipe Credit: Sharon Collins, author of Bit of the Good Stuff: Over 100 easy and delicious plant-powered recipes for all the family to enjoy  and blogger at

Sharon Circle

So there we go, an alternative to the standard chocolate egg this Easter. Give this recipe a try and let us know how you get on.

For a chance to WIN the Sevenhills Wholefoods ingredients listed in this amazing recipe, click here to enter our latest competition.

Competition closes midnight Monday 1st May 2017 (GMT). International giveaway. All entrants must be 18 or over, T&C’s apply.

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