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Banana Cinnamon Coconut Bark (raw, vegan, gluten-free, nut-free)

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When I first started making my coconut oil bark, I would literally just mix it in a bowl and pour into another shallow bowl, lined with plastic wrap.  Pop in the freezer and call it good.  BUT,  I decided I was worth it to make it beautiful.  It takes no extra time so why not make a gorgeous treat?!  I am sure that many of you are well aware of the health benefits of coconut oil but did you know that cinnamon offers some great health benefits as well.  I had written up a post on it some time ago.  You can find more info here.

You can get sooo creative with your molds.  These days you can find about any shape that you desire.  So have fun with it!

Nutritional value per treat (1 Tbsp)

Calories – 119 / Fat – 13.7 g / Carbs 0.4 g / Protein 0.1 g


Yields 8 (1 Tbsp bark chips)

  • 1/2 cup raw cold-pressed coconut oil, softened
  • 1 tsp ground cinnamon
  • 4 drops of banana oil, alcohol-free
  • 1/2 tsp liquid stevia


  1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason in keeping the coconut oil at a more soft stage rather than melted is because when the oil is pure liquid all of the added ingredients sinks to the bottom of your mold.  With the coconut oil at a soft, thick stage everything will incorporate and suspend in the oil. (see below)
  2. Add the cinnamon, banana oil and stevia.  Using a spatula, mix everything together until well combined.
  3. Pour into molds  (tap the mold on the counter top to even it out) and freeze.  Once frozen, pop them out and store in an air-tight, freezer proof container.
  4. Note: these will melt at room temp so it is best to pull one out and eat right away.

In this recipe, my coconut oil is pure liquid, so this is a great example of how all of the added ingredients sunk to the bottom of the mold.  My husband had also dusted the mold with cinnamon but if you were to see the back of this bark it is pure white.  It doesn’t affect the flavor, it is still amazing.  And in some ways it really high lighted the flower in the mold by making it two toned.

3 thoughts on “Banana Cinnamon Coconut Bark (raw, vegan, gluten-free, nut-free)

  1. Grace says:

    Where did you get the banana oil?

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