Sugar free spiderweb bark is a sweet and healthy Halloween treat for kids. The base is made of dark chocolate, coconut oil and pure maple syrup and the decorations are made with coconut butter. This festive design is easy to make and you don’t even have to bake it!
Happy (almost) Halloween! We’re about one week away and I knew I needed to share a Halloween treat with all of you!
I have an archive of Halloween desserts, but this is my first healthier Halloween recipes. I’ve got a candy-filled Halloween bark but I wanted another festive recipe you can make for your kiddos and friends that everyone can enjoy! With all the candy and treats in the week ahead of us I figured we all could use a little break from the sugar overload and make a treat that doesn’t have any refined sugar at all.
The reason I love this recipe is because it doesn’t have all the refined sugar but it isn’t lacking at all in flavor! The base of the recipe is made with coconut oil, Crazy Richard’s Peanut Butter, 100% dark chocolate and maple syrup.
The sweetness in this recipe comes from the pure maple syrup. There isn’t a ton of it in this recipe but there’s just enough to get what you’d expect from a dessert bark! I love that there isn’t any refined sugar and the pure maple syrup is all natural so that’s an extra plus.
The reason you don’t need tons of added sugar in this recipe is because of the sweetness from the maple syrup and the flavor from the Crazy Richard’s 100% Peanuts! The peanut butter is made with high quality peanuts (grown in the US!) and no extra sugar, salt or extra fillers. Just pure, delicious peanuts.
The peanut butter adds a depth of flavor that makes a perfect combo with the dark chocolate. The white chocolate is made from coconut oil, coconut butter and more pure maple syrup. It’s makes a great consistency to create a spiderweb design on the top of the bark.
But don’t be intimidated by the the webs on to! This sugar free spiderweb bark is so easy to make.
How to Make Sugar Free Spiderweb Bark
To make sugar free spiderweb bark you’re going to start by mixing the two layers of bark: the dark chocolate peanut butter and the white chocolate mixture. Melt the dark chocolate peanut butter in a large bowl and set aside then put the melted chocolate mixture in a piping bag.
Pour the chocolate peanut butter mixture onto a parchment-lined baking sheet and smooth it to 1/2 inch square. While the chocolate is still melted, take the white chocolate piping bag and create large swirls on top (see picture below). You can overlap the swirls and make them go off the sides of the bark to fill the top. Be sure to make sure the white chocolate is thick enough!
Once you have the swirls take a toothpick and start at the center of each swirl and gently pull outward until the en of the swirl. Repeat the process all the way around the swirl until you complete it and the swirl looks like a spiderweb! Once you repeat the process on all swirls your spiderweb bark is complete!
Place the bark in the freezer for 10-20 minutes and you’re good to go. I’ll like to keep my bark in the freezer at all times until I’m ready to serve!
I’m making this sugar free spiderweb bark this weekend when Zach and I head home to spend the weekend with my family and two of our nephews. We’re passing out candy while my oldest nephew, Eli, goes trick or treating. We’re making this sugar free spiderweb bark to go along with chili and cornbread. It’s going to be THE BEST combo of all time.
Our oldest nephew is going to be a power ranger for Halloween and I head power rangers really love sugar free spiderweb bark.
This post is sponsored by Crazy Richard’s. All opinions are my own!
- For the dark chocolate peanut butter:
- ½ cup coconut oil melted
- ¼ cup Crazy Richard’s 100% Peanuts!
- ½ cup dark chocolate cocoa powder
- 3-4 tablespoons pure maple syrup to taste
- 4 ounces 100% dark chocolate
- For the white chocolate:
- 4 ounces Cocoa butter
- 1/4 cup Dry whole milk powder
- 2-3 tablespoons pure maple syrup to taste
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
-
Cover a large baking sheet with parchment paper and set aside.
-
In a liquid medium microwave safe bowl, heat the coconut oil, peanut butter, maple syrup and 100% dark chocolate on high heat for 30 seconds. Stir and repeat until completely smooth. Add the dark chocolate cocoa powder and mix again until smooth. Set aside.
-
In a medium microwave safe bowl, melt the cocoa butter in the microwave. Whisk in the milk powder, pure maple syrup, vanilla extract, and sea salt until smooth. (You can use a blender to get it extra smooth if desired.) Put white chocolate in piping bag and cut a small tip off the corner and set aside.
-
Pour the reserved dark chocolate peanut butter mixture on the prepared baking sheet and spread into a an even 1/2 inch square layer. Once you have the swirls take a toothpick and start at the center of each swirl and gently pull outward until the en of the swirl. Repeat the process all the way around the swirl until you complete it and the swirl looks like a spiderweb! Once you repeat the process on all swirls your spiderweb bark is complete.
-
Place in the freezer for 10-20 minutes to set. Keep in an air tight container in the freezer for up to 3 months.
![Dark Chocolate Cherry Crisp [Gluten Free]](https://i0.wp.com/whatmollymade.com/wp-content/uploads/2017/05/dark-chocolate-cherry-crisp-gluten-free-vegan-10.jpg?resize=150%2C150&ssl=1)
