Dark Chocolate Paleo Bark

I have always been a fan of making my own dark chocolate because it is simple and versatile.  When I am not creating my own chocolate recipes, my go-to brands/flavors are Lindt 90% supreme dark chocolate and Eating Evolved Midnight Coconut Primal Chocolate.  I don’t know many people that like chocolate this rich/bitter, but I think these particular brands do a good job of balancing the rich cocoa flavors.  I also find these to have a smooth, creamy texture that you don’t find in many extra dark flavors.


My biggest complaint with store-bought chocolate is that there aren’t many extra dark (85%-99% cocoa) flavors to choose from; which is why I like making my own.  By producing my own chocolate, I can add as much, or as little, sugar as I desire.  I can create various textures and flavors by using different ingredients such as nuts, seeds, and dried fruits.  Which brings me to this Dark Chocolate Paleo Bark!  My recipe uses goji berries and dried figs for a touch of sweetness and pumpkin seeds for a little crunch.


  • 1 bar (4 oz) unsweetened chocolate (Ghirardelli)
  • 1 oz cocoa butter (Wild Foods)
  • 1/2 Tbsp coconut oil (room temp)
  • 2 rounded Tbsp pumpkin seeds (plus more for decoration)
  • 1 rounded Tbsp goji berries
  • 4-5 dried Turkish figs, chopped (about 60 g)
  • pinch of himalayan pink sea salt
  • Salbachia chia seeds
  • optional: maple syrup to taste


  1. Add unsweetened chocolate, cocoa butter, coconut oil and maple syrup (if using) to a small sauce pan.  Place pan on stove-top and melt ingredients on low heat, stirring frequently.
  2. Once all ingredients are melted, turn off heat and remove pan from burner.  Add in pumpkin seeds, goji berries and chopped turkish figs.  Stir.
  3. Spread chocolate mixture onto a lined baking pan.  (I lined mine with parchment paper.)
  4. Sprinkle chocolate mixture with a pinch of salt.
  5. Top chocolate with extra pumpkin seeds and chia seeds.
  6. Place baking pan in freezer and let set (10-20 minutes depending on chocolate thickness).
  7. Once set, break chocolate into pieces.  Store chocolate in a cool place.  (I store mine in the fridge.)


I did not use any maple syrup in this batch because I find the sweetness of the goji berries and figs to be enough for my palate.  My husband on the other hand, prefers his chocolate with 1-2 tablespoons of maple syrup.


What is your favorite brand of chocolate?  What are your favorite chocolate flavors/toppings?


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