Low Sugar Chocolate Candy Bark: [Nut, Soy & Dairy Free]


Holiday Chocolate Bark!! You’ve surely heard of it or seen it right? Usually made with chocolate chips or a bar, melted, topped with nuts or dried fruit. Especially wonderful is the fact no baking is required!

Now you can have it made without added sugars!



Using my recipe for Dark Chocolate Chunks naturally sweetened with stevia, one piece can be yours for a mere 51 calories!



You can add whatever your heart desires. Chopped nuts would be fabulous, but since my boys wouldn’t be able to eat it I opted for roasted sunflower seeds and dried cranberries.





At Whole Foods I found dried cranberries sweetened with apple juice instead of sugar! Made my day!

Once hardened, break into pieces and enjoy some or keep refrigerated in an airtight container.


Nutrition Info

Servings: 50 pieces* Calories per serving:51* Fat: 5g* Cholesterol: 0mg* Sodium: 10mg* Carbs: 3g* Fiber: 1g* Sugars: 1g* Protein: 1g* Points+: 2*




*For a refined sugar free version of this recipe using already prepared chocolate chips, check here!


Low Sugar Chocolate Candy Bark: [Nut, Soy & Dairy Free]
Prep time: 
Total time: 
  • 8 ounces unsweetened 100% cacao baking chocolate
  • 1/2 cup coconut oil
  • 3 tablespoons powdered stevia
  • 1/2 cup dried cranberries, apple juice sweetened
  • 1/2 cup roasted salted sunflower seeds
  1. Melt your baking chocolate and coconut oil together in a bowl, about 1 minute in microwave. Stir until smooth.
  2. Add powdered stevia and whisk together.
  3. Refrigerate bowl of chocolate for about 15-20 minutes until thicker.
  4. Pour chocolate sauce onto a parchment lined baking sheet.
  5. Evenly sprinkle toppings.
  6. Freeze for an hour or until set.
  7. Break into uneven pieces.
  8. Keep frozen or refrigerated until ready to serve.




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  1. Where do you buy the unsweetened cacao baking chocolate? Thanks

  2. Brenda, where do you find a nut-free source for the sunflower seeds? Thanks!

  3. How much stevia would i use if I only have liquid drops?

  4. Could this be used to dip other items into with a chocolate coating, like PB balls or truffles?

  5. Would the recipe work with unsweetened raw cacao nibs? I can’t find unsweetened cacao baking chocolate anywhere.

  6. could you use cocoa powder instead of bars and just add more oil? or shortening?

  7. Can you substitute the stevia with a different sweetener such as honey??

    • I think you could although not sure how much, maybe 1/2 cup? Might not be sweet enough, just taste it before pouring it out onto pan.

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