Carob Hazelnut Bark Video + Recipe

I LOVE chocolate bark but it can be packed with lots of unhealthy ingredients and tons of sugar, so I decided to create my own version!

Carob Hazelnut Bark melts in your mouth and the toasted hazelnut pieces sprinkled throughout the bark bring a satisfying crunch.

The base of the carob bark is actually super healthy and, if you don’t like hazelnuts, you can play around with the recipe by adding different types of nuts, seeds and/or dried fruit.

Carob Hazelnut Bark Video

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The Carob Hazelnut Bark recipe is from my new cookbook Jesse Lane Wellness Cookbook: Healthy Dairy Free Desserts.

Jesse Lane Wellness Cookbook Healthy Dairy Free Desserts Slider

I have been working so hard on creating an awesome cookbook for you filled with delicious and healthy desserts that you can enjoy guilt-free.

Over the summer, I had over 25 recipe testers making the yummy desserts to make sure they are good enough to fool healthy dessert sceptics.

Carob Hazelnut Bark by @jesselwellness #carob #dairyfree

Carob Hazelnut Bark

(vegan, sugar-free, paleo, gluten free)

Prep time: 15 minutes | Inactive prep time: 2 hours | Serving size: 1 ginormous bar!

Ingredients:

  • 1 cup hazelnuts, chopped
  • 1 cup carob powder, sifted
  • 1/8 tsp green powder stevia
  • 1/2 cup coconut oil, melted

Directions:

  1. Place chopped hazelnuts in a dry frying pan on medium high heat. Toast until golden brown and fragrant.
  2. Line a loaf pan with parchment paper and evenly spread ¾ of the nuts along the bottom of the pan.
  3. In a medium bowl mix the carob and stevia powder. Add the coconut oil and stir until smooth; this mixture should be very drippy.
  4. Pour the chocolate into the pan sprinkle with the remaining hazelnuts. Place Carob Hazelnut Bark in the freezer to set for 2 hours.
  5. Serve cold, straight out of the freezer. Do not leave at room temperature for too long or else the Carob Hazelnut Bark may start to melt!

Carob Hazelnut Bark by @jesselwellness #carob #dessert

If you have trouble finding carob powder you can find it here on Amazon.com or Amazon.ca. You can find green stevia powder here on Amazon.com and Amazon.ca

Carob Hazelnut Bark
Recipe Type: Dessert
Cuisine: Dairy Free, Vegan, Sugar Free, Paleo, Gluten Free
Author: Jesse Lane Lee, CNP
Prep time:
Total time:
Serves: 12
Carob Hazelnut Bark melts in your mouth and the toasted hazelnut pieces sprinkled throughout the bark bring a satisfying crunch.
Ingredients
  • 1 cup hazelnuts, chopped
  • 1 cup carob powder, sifted
  • 1/8 tsp green powder stevia
  • 1/2 cup coconut oil, melted
Instructions
  1. Place chopped hazelnuts in a dry frying pan on medium high heat. Toast until golden brown and fragrant.
  2. Line a loaf pan with parchment paper and evenly spread ¾ of the nuts along the bottom of the pan.
  3. In a medium bowl mix the carob and stevia powder. Add the coconut oil and stir until smooth; this mixture should be very drippy.
  4. Pour the chocolate into the pan sprinkle with the remaining hazelnuts. Place Carob Hazelnut Bark in the freezer to set for 2 hours.
  5. Serve cold, straight out of the freezer. Do not leave at room temperature for too long or else the Carob Hazelnut Bark may start to melt!

Guide to Natural Sugar Substitutes Free Gift by @jesselwellness #free #sweettooth

Download my Guide to Natural Sugar Substitutes HERE.

8 Comments

  1. Rebecca on March 17, 2017 at 11:10 pm

    This has helped me SO much with my sweet cravings while on the candida diet, thanks so much for posting!

    • Jesse Lane Lee, CNP on March 27, 2017 at 3:56 pm

      Thank you so much for taking the time to comment Rebecca. I’m so happy you are enjoying the recipe and that it is helping you with sugar cravings! You can play around with adding different nuts to change it up.

  2. Michele on September 16, 2018 at 1:45 am

    I’m allergic to coconut, which other oil would you recommend instead?

    • Jesse Lane Lee, CNP on September 19, 2018 at 11:04 am

      Hi Michele, unfortunately, coconut is the only type of oil that works in this recipe because it becomes sold at 24C. The chocolate I use over my Chocolate Covered Strawberries is coconut-free, you can make the bark with this and add hazelnuts.

  3. Tracy Lim on April 17, 2019 at 3:22 am

    Hi, I am from Singapore and I tried using the recipe but the moment I bring it out from the freezer the carob bark melts very fast and it is not that hard and crisp like in your video. Is there any advice?

    • Jesse Lane Lee, CNP on May 1, 2019 at 7:19 pm

      I’m so sorry to hear that! What kind of coconut oil are you using? It will only work with extra virgin unprocessed coconut oil.

  4. Lena on August 23, 2019 at 6:58 pm

    Hello can I use carob honey instead of powder and it’s the same or half quantity?

    • Jesse Lane Lee, CNP on August 30, 2019 at 11:24 am

      I have never played around with carob honey so I have no idea. In this recipe, I would be worried you would end up with more of a fudge texture because the coconut oil may not harden as well with something liquid vs powder. I’m really interested to hear what happens if you do try it.

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