Easy Chocolate Bark with Curry, Pepitas, and Coconut Flakes is a sweet and savory combo that’s so toasty and warm, you’ll keep coming back for more. Don’t expect it to last very long at all.

This is a combo that seems strange to some people. But I’ve already had some success with pairing Thai curry and chocolate with this Spiced Mocha Hot Chocolate with Curry Paste.

Easy Chocolate Bark

I’ve never made chocolate bark before, which is ridiculous considering how easy it is. Although still easy, this recipe does add a little extra step.

To really get the curry flavor infused into the chocolate, first you combine coconut oil and Thai Yellow Curry Paste in a double boiler and heat for about 5 minutes over medium heat. This accomplishes two things.

First, it toasts the curry paste. Toasting spices always makes them more flavorful and aromatic, which improves flavor.

Second, the coconut oil absorbs some of the flavor and coloring of the curry paste, which helps distribute the curry flavor more equally throughout the chocolate.

Once that step is complete, the rest is basic. Melting the chocolate on low heat is important – slow and steady wins the chocolate race.

After the chocolate is completely melted, mix in the Oven Roasted Pepitas with Curry and the toasted coconut flakes and then pour onto a parchment-lined baking sheet.

Sprinkle with the rest of the pepitas, coconut flakes, and some curry powder and flaky sea salt.

Thai Yellow Curry Paste Recipes

Don’t think that making homemade Thai Yellow Curry Paste is too much work for making some easy chocolate bark.

Think of it more like once you make it, you’ll have a lot of other recipes to choose from. Homemade curry pastes are the way to go if you want fast and delicious flavor.

• Thai Yellow Curry with Chicken
• Cheesy Thai Yellow Curry Tater Tot Bake
• Twice Baked Acorn Squash with Thai Yellow Curry and Chicken
• Thai Yellow Curry Popcorn
• Oven Roasted Pepitas with Curry
• Easy Chocolate Bark with Curry, Pepitas, and Coconut Flakes
• Crispy Curry Chicken Thighs with Garlic Ginger Rice

Edible Gift Idea

Because it’s so easy, this chocolate bark makes an excellent edible gift for the holidays.

Other great ideas are DIY cocktail and mocktail kits built around homemade shrubs, simple syrups, and recipe cards. If you are a subscriber, I have a resource library of downloadable recipe cards that you can print out and start creating gifts for friends and family!

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Easy Chocolate Bark with Curry, Pepitas, and Coconut Flakes

Easy Chocolate Bark with Curry, Pepitas, and Coconut Flakes is a sweet and savory combo that’s so toasty and warm, you’ll keep coming back for more.

Course Desserts

Keyword quick and easy, Thai yellow curry

Prep Time 5 minutes

Cook Time 15 minutes

Servings 8

Author Megan Wells

Ingredients

• 1 teaspoon coconut oil
• 1 teaspoon Thai Yellow Curry Paste
• 10 ounces dark melting wafers
• 1/4 cup + 2 tablespoons Oven Roasted Pepitas with Curry separated
• 1/4 cup + 2 tablespoons toasted coconut flakes* separated
• 1/4 teaspoon hot madras curry powder
• 1/4 teaspoon flaked sea salt regular or smoked

Instructions

1. Put water in the bottom of a double boiler, making sure that when the top part is put on, the water doesn’t touch its bottom.

2. Combine the coconut oil and curry paste in the top part of a double boiler and heat on medium heat for 5 minutes, stirring with a spatula. The curry paste should smell very aromatic and the coconut oil should be melted and have turned a pale yellow color.

3. Turn off the heat and let the mixture cool a little while you prepare the baking sheet.
4. Line a baking sheet with parchment paper.
5. Add the chocolate melting wafers into the double boiler. Turn the heat on low and melt the chocolate completely, stirring occasionally. Take off the heat.
6. Mix two tablespoons pepitas and two tablespoons of the roasted coconut flakes into the melted chocolate and then pour the chocolate onto the parchment-lined baking sheet.
7. Top the chocolate with the rest of the pepitas, coconut, curry powder, and salt.
8. Let the chocolate cool and set completely before breaking up into pieces. Cover and store at room temperature.

Recipe Notes

To toast the coconut, heat it on medium-high heat stirring often until the coconut is browned and crispy.