Low Carb Spiced Chocolate Coconut Bark

by Lisa Marie Rosati on November 9, 2014

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I received this recipe for sugar free spiced coconut bark via email from atkins.com, it was one of their featured recipes for Halloween.

A choc-o-holic I am not … but the coconut caught my eye, so I clicked to see the recipe.

The ingredients totally intrigued me… sweet and spicy (cayenne pepper) with CHOCOLATE???

I wasn’t sure how it would taste but I must admit, it’s absolutely fabulous and so dang easy to make!


ounces sugar free chocolate
teaspoon ground cinnamon
teaspoon ground chipotle pepper (I used cayenne)
tablespoons unsweetened, shredded coconut


  1. Melt chocolate in the microwave at 30 second intervals (about 3 times) until it begins to melt.  Stir in between and do not over heat.
  2. Stir in cinnamon and chipotle pepper (as desired for taste, amounts given are delicious but feel free to play with different levels to your taste).  Stir in 2 tablespoons shredded coconut.  Pour onto parchment paper, spread out evenly into a 6×8-inch rectangle  and sprinkle remaining 3 tablespoons shredded coconut on top.  Sprinkle coarse Kosher salt on top as well (optional).
  3. Place in the refrigerator for 10-15 minutes to firm up then divide into 12 equal portions (squares of 2×2 inches are best for portioning).

I have found it very hard to purchase sugar free chocolate chips at local stores, so I purchase them online and have them delivered to my front door. I recommend purchasing a few bags at a time and freezing them. This way when you’re jonesing on something sweet and chocolate… you can simply grab a bag out of your freezer and make your chocolate recipe – easy peasy! Click here to purchase Hershey’s sugar free chocolate chips.