Honey Sesame Dark Chocolate Bark
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Crispy, crunchy, and sweetened with honey and maple syrup. This Honey Sesame Dark Chocolate Bark is loaded with healthy fats, seeds, and a layer of dark chocolate for a gut healthy dessert that you can eat any time of day!
If you’re looking for more healthy snack recipes, be sure to check out some of my other favorites like my Homemade Cinnamon Roasted Almonds, Homemade Toasted Coconut Chips, or my Garlic Ranch Pretzels.

Table of Contents
This Honey Sesame Dark Chocolate Bark is naturally gluten free and dairy free. This healthy snack recipe has no refined sugar. I only use honey and maple syrup combined with coconut, olive oil, sesame seeds, and pumpkin seeds along with dark chocolate for an addicting healthy dessert you'll feel good about indulging in!
This bark is so easy to make! Just one mixing bowl and a small pot is all you need to mix up the ingredients. It comes together quickly and easily for a satisfying and healthy snack recipe you'll be making all the time!

Why You'll Love This Recipe
Crunchy: This Honey Sesame Dark Chocolate Bark is crispy and crunchy! This is an addicting snacking bark that you will love!
No Refined Sugar: This Honey Sesame Dark Chocolate Bark is made with honey and maple syrup. There is no refined sugar, so it makes a delicious healthy dessert if you are staying away from refined sugar or don’t eat it all the time.
Healthy Fats: This Honey Sesame Dark Chocolate Bark is full of healthy fats like coconut, pumpkin seeds, and extra virgin olive oil! These healthy fats will keep you full, while also satisfying your sweet craving.
Dark Chocolate: Need I say more? I’m a chocoholic and dark chocolate is my fave! I love the combination of the dark chocolate with the sweet honey and coconut! This turns this bark from a healthy snack recipe into a sweet treat.

Ingredients
- Coconut: I use two kinds of coconut, organic unsweetened wide flake coconut and organic unsweetened fine shredded coconut.
- Sesame Seeds: I use organic hulled sesame seeds.
- Olive Oil: I use organic extra virgin olive oil for the fat in this recipe.
- Pumpkin Seeds: I use organic roasted and salted pumpkin seeds.
- Honey: I use organic raw honey for a sweetener. This also helps keep this bark together!
- Maple Syrup: Organic maple syrup is the other sweetener that I use so this bark has no refined sugar, but just the right amount of sweetness.
- Dark Chocolate: I use organic mini dark chocolate chips. But, you can also use a dark chocolate bar that's chopped up too.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: You'll just need a mixing bowl to mix up the ingredients.
- Small Pot: You'll need a small pot to melt the honey, maple syrup, and olive oil together.
- Quarter Sheet Pan: I use a quarter sheet pan for this recipe.
- Parchment Paper: I use a half sheet parchment paper size for this, as it allows you to easily remove this from the pan.
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Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line a quarter sheet pan with parchment paper, let it fold over the sides as this will make it really easy to remove (see video).
Step 2
In a medium bowl, add the wide flake coconut, fine shredded coconut, pumpkin seeds, and sesame seeds. Mix together.
Step 3
In a small pot add the olive oil, honey, and maple syrup and heat over medium heat, stirring until the honey has melted completely. Remove from the heat and pour over the coconut mixture. Stir to combine completely.
Step 4
Transfer the mixture to the prepared baking pan and spread evenly. Bake for 30 to 35 minutes or until the mixture is golden brown. (Be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).






Step 5
Once the baking sheet comes out of the oven, immediately add the mini chocolate chips on top, making sure to evenly spread them. Let them sit for a few minutes, then using a spatula spread them as they melt so there’s an even layer of chocolate on top.
Step 6
Allow the bark to cool completely before breaking it up into pieces. Store in a cool dry place (or in the fridge) for up to 2 weeks.


FAQ's
Yes, if you want to use milk or white chocolate both of these would also be delicious!
Yes, feel free to swap out different seeds if you prefer sunflower seeds or black sesame seeds instead.
This bark is best stored in an airtight container in the fridge. You can also freeze this too!

Craving More?

Honey Sesame Dark Chocolate Bark
Ingredients
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 113 grams roasted and salted pumpkin seeds
- 85 grams sesame seeds
- ¼ cup extra virgin olive oil
- 85 grams raw honey
- 22 grams maple syrup
- 284 grams mini dark chocolate chips
Instructions
- Preheat the oven to 325°F. Line a quarter sheet pan with parchment paper, let it fold over the sides as this will make it really easy to remove (see video).
- In a medium bowl, add the wide flake coconut, fine shredded coconut, pumpkin seeds, and sesame seeds. Mix together.
- In a small pot add the olive oil, honey, and maple syrup and heat over medium heat, stirring until the honey has melted completely. Remove from the heat and pour over the coconut mixture. Stir to combine completely.
- Transfer the mixture to the prepared baking pan and spread evenly. Bake for 30 to 35 minutes or until the mixture is golden brown.
- Once the baking sheet comes out of the oven, immediately add the mini chocolate chips on top, making sure to evenly spread them. Let them sit for a few minutes, then using a spatula spread them as they melt so there’s an even layer of chocolate on top.
- Allow the bark to cool completely before breaking it up into pieces.
- Store in a cool dry place (or in the fridge) for up to 2 weeks.
Video
Notes
Nutrition
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