No-Bake Pecan and Raspberry Bark


Yield: 12 – 14


  • 1/2 cup U.S. pecan halves
  • 9oz of chocolate chips
  • 1 tbsp coconut oil
  • 2 tbsp U.S. dehydrated raspberries


  1. Line a small baking sheet with parchment paper.
  2. In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
  3. Pour pecans into the melted chocolate and spread across the lined baking sheet.
  4. Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.