Crunchy Black Sesame Chocolate or Carob Bark (sugar free, nut free, dairy free, gluten free)


My kids and I love this! I keep it in a container in the freezer and I don’t feel bad when we reach for a chocolatey (or caroby in our case) sweet snack, because not only are these high in protein and calcium from the black sesame tahini, but they are also sugar-free! My daughter and I especially struggle with yeast overgrowth/candida issues, so limiting sugar–even “natural” kinds–is very important for us. Plus, who needs more sugar in their diet? Certainly no one I know…

Hope you enjoy this crunchy bark as much as we do!

Crunchy Black Sesame Chocolate or Carob Bark
(Sugar free, dairy free, nut free, gluten free)

1/2 cup unrefined coconut oil

1/2 cup black sesame tahini (I just bought this big tub from Amazon for a better deal than buying the smaller jars)

1/3 cup carob/cocoa/cacao powder

1 tsp–1 Tbs vanilla, depending on preference

1 1/4 tsp liquid stevia (I still use this, although it used to be a better deal!)


For a mint chocolate variation, add in a few drops of peppermint extract.

For an orange flavored chocolate bark, add in a few drops of orange extract.

For lavender chocolate, add in a few drops of food-grade lavender oil or extract.

You get the picture :).



Roasted, salted pumpkin seeds

Puffed crispy rice cereal

Apricot-ginger coconut crisps (see recipe here)


In a double-boiler over low heat, melt coconut oil. Turn off heat. Then add stevia and vanilla and mix. Next, add tahini and stir well. Lastly, add in powdered chocolate or carob and stir to combine all ingredients smoothly.


The next step is variable. I spread a piece of wax paper over a cookie sheet and sprinkle my additions in thirds over the whole thing. Then I pour out my chocolate/carob mixture and gently shake the tray to incorporate the additions and spread the sauce out evenly. This is not rocket science, so feel free to use a spoon or your hands to add in all the additions!

Place tray in freezer to harden the bark. This may take as little as an hour; just make sure it’s completely solidified. Then break up into pieces and store in a covered container in your freezer. Yummy!

Another option is to add your additions to mini muffin cups set in a mini muffin tray, and pour the mixture over them to fill the cups. Freeze until hard (this will take longer than the bark, obviously). Now you have mini chocolate bark cups! The nice thing about these is they are easy to put into school lunches –I give one each to my children as a treat in their lunch–and they are a potent dose of chocolate/carob bark heaven! The only thing is they tend to melt if not kept cold, so keep that in mind.


*Also, if none of my additions sound good to you, add in your own! Make up new flavor combinations and textural additions that suit you.



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