- Line a 8×8 square pan with plastic wrap or parchment paper, OR lightly grease a silicone square pan and set on baking sheet. Set aside.
- Over low-medium heat in a small saucepan add coconut oil and cacao powder until fully melted and cacao is combined. Gently stir in honey until combined. Remove from heat and stir in vanilla extract.
- Pour chocolate mixture into prepared pan and top with grain-free granola (I used about a 1/3 cup of chunks, and broke apart to sprinkle on).
- Transfer pan to freezer and allow chocolate to set, about 30 minutes. Once chocolate has set, remove from pan and break into bark pieces. Enjoy!
Paleo chocolate bark should be stored in freezer, due to the melting temperature of coconut oil. The chocolate will still be soft enough to enjoy frozen.
(Cook time refers to time in freezer)