No-Bake Dark Chocolate Coconut Freezer Bark with Sea Salt

aka The Midnight Shatter

I made my first batch of freezer bark on a sweltering July evening when turning on the oven felt like a crime against humanity. I melted down some chocolate with coconut oil, tossed on whatever I had in the pantry, and slid the whole sheet pan into the freezer. Twenty minutes later I was snapping off shards of the most satisfying, crackly, deeply chocolatey treat I’d ever made — and I haven’t stopped making it since. This version is my all-time favorite: bittersweet dark chocolate, ribbons of toasted coconut, crunchy almonds, and a generous hit of flaky sea salt that makes every bite sing.

Ingredients

• 2 cups (340g) dark chocolate chips or chopped dark chocolate (70% cacao or higher, dairy-free)
• 2 tablespoons coconut oil, measured solid
• 2 tablespoons pure maple syrup
• 1/2 cup unsweetened coconut flakes, toasted
• 1/3 cup raw almonds, roughly chopped
• 1/2 teaspoon pure vanilla extract
• Flaky sea salt (such as Maldon) for finishing

Instructions

1. Prep the pan: Line a rimmed baking sheet or 9×13 pan with parchment paper, letting the edges hang over the sides for easy removal. Set aside.
2. Toast the coconut: Scatter the coconut flakes in a dry skillet over medium-low heat. Stir frequently for 3–4 minutes until golden and fragrant. Transfer to a plate to cool — they’ll burn quickly if left in the pan.
3. Melt the chocolate: Place the dark chocolate chips and solid coconut oil in a heatproof bowl set over a pot of gently simmering water (double boiler). Stir constantly until completely smooth and glossy, about 3–4 minutes. Remove from heat and stir in the maple syrup and vanilla extract until well combined.
4. Pour and spread: Pour the melted chocolate mixture onto the prepared parchment-lined pan. Use an offset spatula or the back of a spoon to spread it into an even layer about 1/4 inch thick.
5. Add the toppings: Immediately scatter the toasted coconut flakes and chopped almonds evenly over the surface. Gently press them into the chocolate with your fingertips so they stick. Finish with a generous sprinkle of flaky sea salt.
6. Freeze: Transfer the pan to the freezer and chill for at least 30 minutes, or until the bark is completely firm and snaps cleanly when broken.
7. Break and serve: Lift the bark out by the parchment edges and break it into irregular shards. Serve straight from the freezer for the best snap.

Tips

• Store bark in a sealed container in the freezer for up to 3 weeks. It softens quickly at room temperature, so keep it cold until serving.
• For extra crunch, add a handful of cacao nibs or pumpkin seeds with the toppings.
• Use the best dark chocolate you can find — the bark is only as good as the chocolate. Look for brands with just cacao, cocoa butter, and a touch of sugar.
• Don’t skip the salt — it’s what transforms this from good to absolutely addictive.
• To toast coconut flakes evenly, keep the heat low and stir constantly. They go from golden to burnt in seconds.