Ingredients
Equipment
Method
- Line a baking sheet with parchment paper.
- Wash raspberries in a mix of water and a splash of vinegar. Pat dry completely.
- Arrange raspberries on parchment in a tight single layer.
- Melt dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl, stirring until smooth.
- Drizzle over raspberries.
- Melt white chocolate and remaining coconut oil, drizzle over top.
- Freeze for 30 minutes, then break into bark pieces.
- Store in an airtight container in the freezer for up to 2 months.
Video
Notes
- Make-ahead & storage: Keeps well in an airtight container in the freezer for up to 2 months. Layer pieces between parchment or wax paper so they don’t stick together. Do not refreeze after they’ve fully thawed.
- Serving: Eat straight from the freezer for a cold, crunchy bite or let pieces sit 4–6 minutes at room temperature if you prefer them a little softer.
- Dry raspberries are key: Any leftover moisture will stop the chocolate from setting and can make the bark soggy — pat them completely dry after washing (I like a quick splash of vinegar when rinsing).
- Melting tips: Microwave in short bursts (15–30 seconds), stirring well between each burst. White chocolate is finicky — add a little extra coconut oil (a tiny drizzle) if it’s too thick.
- Vegan / dairy-free option: Use certified dairy-free dark and white chips and stick with coconut oil — the bark still turns out creamy and delicious.
- Allergy & kid-safety note: If you add nuts, mention them for school snacks. For very young children, supervise eating (or chop the pieces) since whole raspberries can be a choking risk.
- Appearance: If chocolate develops a slight white “bloom” after freezing, it’s just a texture/color change — still safe and tasty.
- Transport tip: Use an insulated bag or cooler for longer trips — let the bark sit a few minutes before serving so pieces aren’t rock-hard.