This homemade dark chocolate bark has five healthy superfoods, which pair together perfectly, along with the decadent flavor of the dark chocolate. It’s perfect for gifts and will stay fresh for at least a month, if not longer… If it lasts that long!

Photo & Original Recipe: Amy’s Healthy Baking

Detox Dark Chocolate Bark


  • - 4 oz (113g) unsweetened chocolate, roughly chopped (typically, 1 full bar)
  • - 1 ½ tsp Wholesome! organic stevia, or adjusted to taste
  • - ½ tsp vanilla crème stevia
  • - 2 tbsp (20g) dried apricots, diced very finely
  • - 2 tbsp (20g) dried mango, diced very finely
  • - 2 tbsp (14g) almonds, diced very finely
  • - ¼ tsp chia seeds
  • - ¼ tsp coarse sea salt


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.



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.

It’s important to dice all of the toppings very finely, no larger than the size of miniature chocolate chips, to make the bark easier to break into pieces and ensure each of those pieces has all of the toppings on it.

Any dried fruit may be substituted for the apricots and mango, and any nuts may be substituted for the almonds. You may omit or substitute the chia seeds as well. I highly recommend using the salt though—it adds a wonderful flavor!


Original Recipe Via Amy’s Healthy Baking