Vegan Chocolate Chili Bark


Chocolate is loved by most people, and I am one of them! If I could eat chocolate all the time, I most definitely would! Adding spiciness to it, just adds to the flavor profile. If you haven’t tried this combination yet, here is a perfect way to try it.

I decided to make the cashew both sweet and spicy so that it ties everything together. Simply coat the cashews in melted coconut oil and toss the sugar and chili powder on it. Saute until they are brown in a fry pan while stirring constantly over medium heat.

Making the chocolate is easy. Melt the coconut oil and add the rest of the ingredients in. Whisk thoroughly to make sure that there are no lumps. I recommend slowly adding the chili powder so that you can adjust it to your specific heat preferences.

Next, I chopped the dried mango up and tossed it in some chili powder too. I recommend getting dried mangos that are sulphite free; it is harder to find, but it’s available in most health markets.

Pour the chocolate in a 8×8 dish that’s lined with parchment paper. Add cashews and the rest of the toppings. At this point you could add what ever nuts or fruits that you would like, but I really love this combination. Drizzle with any remaining chocolate. Freeze for at least an hour and enjoy!

5 from 1 vote

Vegan Chocolate Chili Bark

A delicious treat with a hint of spice

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Freezer Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 Cups
Author Sareena's Food



  • 1 1/2 Cups Organic Coconut Oil
  • 1 1/2 Cups Raw Cacao Powder
  • 3+ Tblsp Maple Syrup
  • 1 tsp Vanilla
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Chili Powder

Sweet & Spicy Cashews

  • 1 Cup Raw Cashews
  • 1 tsp Organic Coconut Sugar
  • Chili Powder
  • Salt
  • 1 tsp Organic Coconut Oil (melted)


  • 1/2 Cup Dried Mango (sulphite free)
  • 2 Tblsp Goji Berries
  • 2 Tblsp Pepita Seeds


Sweet & Spicy Cashews

  1. In a container, shake together the ingredients for the cashews until they are completely coated.

  2. Over medium heat, saute the cashews in a fry pan until slightly browned. Stir constantly.


  1. Melt the coconut oil and add the rest of the ingredients in. Whisk thoroughly to make sure that there are no lumps.

  2. Put bowl in a vat of hot water to keep it warm.


  1. Line a 8x8 dish with parchment paper.

  2. Chop the mangos, and sprinkle chili powder on them. 

  3. Pour the chocolate in the dish. Add cashews and the rest of the toppings. Drizzle with any remaining chocolate.

  4. Freeze for 1 hour, or until set.

One Comment

  1. 5 stars
    I love the combination of fruit, nuts, chocolate and chillies. It’s so good!


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