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Close up overhead shot of broken up pieces of easy chocolate bark topped with curry powder, pepitas, and coconut flakes.

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


  • 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


  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.