- Place chocolate in slow cooker on low setting and let melt for about 20 minutes. Add coconut oil and stir to combine. Mix in some of the topping ingredients if you want them inside the bark.
- Pour chocolate bark mixture onto parchment paper and sprinkle with desired toppings.
- Place into the refrigerator until cool. Break into pieces and enjoy immediately or store in the refrigerator for up to three weeks.
Permission to reprint these recipes from Meals That Heal Inflammation by Julie Daniluk has been granted from Random House Canada.