Easy Chocolate Pecan Bark Recipe – Gluten-Free & Paleo

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Pecan Bark Recipe – Gluten-Free & Paleo

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that doesn’t require a ton of effort. And honestly, this Chocolate Pecan Bark is it. It’s ridiculously easy, totally delicious, and ticks all the boxes for a guilt-free indulgence. I first made this when I was craving something chocolatey but wanted to avoid refined sugar, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any chocolate bark. It’s a delightful blend of rich, dark chocolate, crunchy pecans, and a hint of sweetness, all while being gluten-free and paleo-friendly. It’s perfect for a quick dessert, a thoughtful homemade gift, or just a little something to brighten your day. Plus, it comes together in under 20 minutes – seriously!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing bark:

• ?? cup + 2 tablespoons coconut sugar
• ?? cup bittersweet chocolate
• 2 ?? tablespoons cocoa powder
• 2 tablespoons water
• 1 large egg
• ?? cup olive oil
• ?? teaspoon vanilla extract
• ?? cup almond flour
• ?? teaspoon baking powder
• ?? teaspoon sea salt
• ?? cup chopped pecans

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Sugar: A Refined Sugar-Free Sweetener

I love using coconut sugar because it has a lower glycemic index than regular sugar and adds a lovely caramel-like flavor. You can usually find it at most grocery stores or online. About 150g of coconut sugar is equivalent to ?? cup + 2 tablespoons.

Bittersweet Chocolate: Choosing Quality Chocolate

The quality of your chocolate really shines through in this recipe. I recommend using a bittersweet chocolate with at least 70% cacao for a rich, intense flavor. Around 170g of chocolate will do the trick.

Olive Oil: The Unexpected Ingredient & Its Benefits

Yep, you read that right! Olive oil adds a subtle fruity note and creates a wonderfully smooth texture. Don’t worry, you won’t taste the olive oil – it just enhances the chocolate! About 60ml is what we’re looking for.

Almond Flour: A Paleo & Gluten-Free Staple

Almond flour gives the bark a slightly chewy texture and keeps it perfectly paleo and gluten-free. Around 90g of almond flour is perfect.

Step-By-Step Instructions

Alright, let’s get baking (well, more like not baking – it’s bark!).

1. First, preheat your oven to 350??F (175??C). Line a 6.5″ x 9.5″ baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Now, in a double boiler (or a heatproof bowl set over a simmering pot of water), melt the chocolate, water, and coconut sugar. Stir until smooth and glossy. Once melted, let it cool slightly.
3. Whisk in the olive oil, egg, and vanilla extract into the melted chocolate mixture. Don’t worry if it seems a little unusual – trust me on this one!
4. In a separate bowl, combine the almond flour, cocoa powder, baking powder, and sea salt. Mix well.
5. Gently fold the dry ingredients into the chocolate batter until everything is beautifully combined and smooth.
6. Pour the batter onto the prepared baking sheet. Sprinkle generously with chopped pecans and a few extra chocolate chunks for good measure.
7. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bark cool completely on the baking sheet. Then, pop it into the refrigerator for at least an hour to firm up.
9. Finally, break or cut the bark into irregular, bark-shaped pieces. Enjoy!

Expert Tips

• Don’t overheat the chocolate! It can seize up and become grainy. Low and slow is the way to go.
• For a super smooth bark, make sure all your ingredients are at room temperature.
• If you don’t have a double boiler, a heatproof glass bowl set over a pot of simmering water works just as well.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Pecan Bark

Simply substitute the egg with 2 tablespoons of applesauce or mashed banana. It works beautifully! My vegan friend, Priya, swears by this swap.

Gluten-Free Adaptations (Already Gluten-Free!)

Good news! This recipe is naturally gluten-free thanks to the almond flour.

Spice Level Variations (Adding Chili or Cinnamon)

For a little kick, add a pinch of chili powder or a teaspoon of cinnamon to the dry ingredients. My husband loves a hint of cinnamon in his bark.

Festival Adaptations (Holiday Gifting & Celebrations)

Package the bark in pretty tins or cellophane bags with ribbons for a lovely homemade gift during the holidays. It’s always a hit!

Serving Suggestions

This bark is delicious on its own, but you can also:

• Serve it with a cup of hot chai.
• Crumble it over yogurt or ice cream.
• Enjoy it as a post-dinner treat with a glass of milk.

Storage Instructions

Store the chocolate pecan bark in an airtight container in the refrigerator for up to a week. It’s best enjoyed chilled!

FAQs

What is the best type of chocolate to use for this bark?

I recommend a good quality bittersweet chocolate with at least 70% cacao. It provides the best flavor and texture.

Can I use a different nut instead of pecans?

Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious substitutes.

How can I make the bark thinner or thicker?

For thinner bark, spread the batter more thinly on the baking sheet. For thicker bark, use a smaller baking sheet or don’t spread the batter as much.

Is olive oil essential, or can I substitute it?

While olive oil adds a unique flavor and texture, you can substitute it with melted coconut oil or avocado oil if you prefer.

How long will this chocolate bark stay fresh?

Stored in an airtight container in the refrigerator, this bark will stay fresh for up to a week. But honestly, it rarely lasts that long in my house!