Prep: 5 mins

Cook: 1 hr

Yields: 8 Servings

Chocolate doesn’t have to be off the list with this SIBO-friendly chocolate bark. It is most definitely worth the effort! Once you have mastered this version, play around with different flavour combinations with different nuts, seeds and freeze-dried berries. Suitable for Phase 2 on the SIBO Bi Phasic Diet.

Chocolate Bark


  • 1 cup raw cacao butter
  • ½ cup raw cacao powder
  • ½ tsp vanilla powder
  • ¼ - ½ tsp powdered stevia, to taste
  • ¾ cup flaked coconut, sugar-free
  • ½ cup hazelnuts
  • 2 tbs pumpkin seeds


  • Pre-heat the oven to 350F. Line a baking tray/sheet with baking/parchment paper. Place the flaked coconut and hazelnuts on the tray.
  • Place the tray in the oven for 5 minutes or until the coconut has toasted and is a golden colour. Watch carefully as the coconut can burn quickly.
  • Remove from the oven. Chop the hazelnuts roughly. Set the nuts and coconut aside to cool.
  • Chop the cacao butter so that the pieces are even in size. Place in a plastic bowl that is microwave safe. Microwave at 30-second intervals, stirring with a plastic spatula between each zapping. You want to use equipment that won't retain heat and continue heating the cacao after it has been microwaved.
  • Once the cacao butter begins to melt, place a digital thermometer in the mixture to take the temperature. Stop heating the butter when it reaches between 105F-113F.
  • Sift in the cacao, stevia and vanilla powders, stirring as you go to prevent lumps. Taste and add more stevia if required.
  • Cover a cool heat resistant bench surface with baking/parchment paper. Pour the chocolate mixture onto the baking paper and then move the chocolate around with a spatula until it achieves a toothpaste thick consistency.
  • The key to tempering chocolate is the movement as it cools. This will give it a lovely crack as you bite into it and a glossy finish.
  • Scrape the thickened chocolate off the baking paper. Return to the plastic bowl. Heat in the microwave in 5-second bursts, taking the temperature and stirring with the plastic spatula between each zapping. Heat until the chocolate is between 82F-93F, and all lumps have been removed.
  • If you heat the chocolate above 82F you can still salvage it. Heat it back up to 105F-113F and then repeat the process.
  • Line a shallow baking tray with baking paper. Pour in the chocolate, covering the base of the tray evenly. Sprinkle with the coconut, hazelnuts and pumpkin seeds. Place the tray in the fridge for 5 minutes to set.
  • Once firm, break into shards and serve. Store remaining chocolate bark in an air-tight container.


  • Do not keep your chocolate in the fridge unless the weather is very warm, as it will attract condensation. Vanilla powder is ground up vanilla beans and can be found in health food stores. If you can't find it, scrape the seeds from 1 vanilla pod into the chocolate mixture.

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