Bacon and Cabbage Frittata paint

Just 2 simple ingredients: Melted dark chocolate + homemade granola makes for one gorgeous chocolately snack. Check out our gorgeous low-carb homemade granola recipe here.

Makes 1 large kilner jar of chocolate bark


  • 300g dark chocolate (70%)
  • 150g – 200g Granola (see low-carb granola recipe)
  • Himalayan salt* opt
  • Gluten Free

  • Vegetarian

  • Diabetic Friendly: In very small quantities.

  • Low GI

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  1. Place two-thirds of the chocolate in a large heatproof bowl set over a pan of simmering water. The bowl should not touch the water. Stir till the chocolate melts then pour it into a parchment lined baking pan and spread out evenly to cover the surface.
  2. Immediately scatter the granola over the chocolate – and sprinkle with Himalayan salt if using. Lightly press the granola into the chocolate.
  3. Leave to cool at room temperature for a few hours then transfer to fridge. If in a hurry, place directly in fridge to harden for about 30 minutes.
  4. Once the chocolate is completely hardened, break it up into about 40 pieces. Store in airtight container in fridge for up to 1 month. 

Maggie's Tips

  • With the ‘in a hurry’ option the chocolate may have light condensation on the surface (looks like little crystals). This happens with the sudden change in temperature and humidity – also known as sugar bloom. It may not look so good, but it’s still very edible! 
  • If you do not wish to make your own granola source a good quality healthy version in your local supermarket or HF shop.
  • No granola:  Lightly toast whatever seeds or chopped nuts you have in your pantry on a dry pan over a medium heat. Allow too cool, then sprinkle over the melted chocolate.
  • Alternative toppings:  Dried fruits such as cranberries, cherries, chopped apricot, chopped medjool dates or gogi berries or coconut shards or desiccated coconut or candied ginger or citrus fruits.
  • If vegan check your chocolate is vegan friendly.