Sheet-Pan Chocolate Strawberry Banana Bark

Chocolate bark gets a modern sheet-pan glow-up, melting dark chocolate with coconut oil for an easy pour-and-set slab. Thin strawberry and banana slices, vanilla protein powder, almonds, and flaky sea salt make this freezer-friendly dessert feel both playful and substantial.

Serves 8 · 12 min prep · 5 min cook

Estimate for one serving

• 210 cal
• 8g protein
• 22g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups dark chocolate chips
• 1 tbsp coconut oil
• 1 cup fresh strawberries, sliced thin
• 1 ripe banana, sliced thin
• 1 scoop vanilla protein powder
• 1/4 cup chopped almonds
• 2 tbsp freeze-dried strawberry pieces
• 1/4 tsp flaky sea salt

Instructions

1. 1Line a full rimmed sheet pan with parchment paper so the bark releases without sticking.
2. 2Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring until fully liquid and shiny.
3. 3Whisk the protein powder into the melted chocolate until no lumps remain and the mixture thickens slightly.
4. 4Pour the chocolate onto the prepared sheet pan and spread it into a thin, even rectangle about 1/8-inch thick using an offset spatula.
5. 5Immediately arrange the fresh strawberry and banana slices in a single decorative layer across the wet chocolate.
6. 6Scatter the chopped almonds and freeze-dried strawberry pieces evenly so every bite has crunch and color.
7. 7Finish with a light sprinkle of flaky sea salt to balance the sweetness.
8. 8Transfer the pan to the refrigerator and chill 20 to 25 minutes until the bark is completely firm and snaps cleanly.
9. 9Break or cut into rustic pieces, store in an airtight container in the fridge up to 5 days, and enjoy cold as a high-protein snack or dessert.