Low-carb vegan chocolate Christmas bark recipe

If you want to avoid the Christmas blowout this year, make this healthy Christmas chocolate bark that is lower in calories.

Christmas desserts aren’t that entirely waistline-friendly, unfortunately.

And when you take into account the Christmas ham, bottles of champagne and roast, it’s most likely you’ll gain a few kilos over the festive season.

But this doesn’t have to be the case if you make a few healthier food swaps. For example, try this healthy vegan Christmas chocolate bark. It’s lower in calories, sugar and carbs, whilst still delivering ultimate flavour.

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Vegan coco cashew and white chocolate bark

Prep time: 15 minutes

Setting time: Overnight

Servings: 6


  • 60g cacao butter
  • 60g Full Flavoured Coconut Oil
  • 250g Cashew Nut Butter
  • 1 tablespoon pure maple syrup
  • 1/3 cup pistachios, roughly chopped
  • 1/3 cup pomegranate seeds
  • ¼ cup shredded coconut
  • ½ teaspoon salt flakes


1. Prepare a small baking tray by lining with baking paper.

2. Melt cacao butter by placing cacao butter in heatproof bowl over low–medium heat in a double boiler. Allow to melt gently and stir occasionally. When cacao butter has melted, remove from heat, pour in coconut oil, cashew butter, maple syrup and whisk to combine.

3. Pour mixture into prepared baking tray. Sprinkle with pistachios, pomegranate seeds, coconut, and a touch of salt. Place in fridge to firm overnight.

4. When firm, either slice with a sharp knife or break the bark into smaller pieces. Store in fridge until ready to serve.

This recipe was created by Melrose Health resident wholefoods cook Dani Venn. Follow her on Instagram @danivennn.