Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.
This easy-to-make Dark Chocolate Almond Bark is made with 3 ingredients: rich dark chocolate, roasted almonds, and a bit of coconut oil. It’s a quick, no-bake healthy dessert that is perfect for the holidays or anytime you need a sweet treat! Easily vegan and gluten-free!
Lately, my family and I are on a dark chocolate fix, so we came up with this incredible Dark chocolate Almond bark recipe that only requires 3 ingredients: chocolate, almonds, and coconut oil. It is perfectly sweet and crunchy and the best part of all is that it is a no-bake healthy treat you can eat all the time.
Other no-bake treats we love are chocolate strawberry bark, chocolate peppermint bark, chocolate-covered strawberries and dark chocolate yogurt clusters. This chocolate almond bark is the one we have been making nonstop since it is so easy and everyone loves it, even kids!
This recipe was inspired by this viral chocolate date bark that we also love!
What Is Chocolate Almond Bark?
Chocolate almond bark is a light and healthy treat made from melted chocolate mixed with crunchy almonds. It is called “bark” due to its resemblance to “tree bark” in its texture and appearance. The process involves melting dark chocolate and mixing it with almonds, then spreading the mixture thinly on a flat surface to cool and harden. Once it’s set, it’s broken into irregular, bark-like pieces. See step-by-step instructions, with photos below.
Jump to:
Why You’ll Love This Recipe
- Simple and Easy: Made with 3 ingredients in under 30 minutes (most of that time is the chilling time).
- Healthy: loaded with antioxidants, healthy fat, Vitamins, and minerals, it is also easily made vegan and naturally gluten-free.
- No-Bake: No oven is needed for this super simple and easy dessert recipe.
- Easily customizable: You can add in chopped pretzels, cranberries, chocolate chips, or even shredded coconut as we did with these monster cookie bites.
- Great for meal prep: This chocolate almond bark stores so well in the fridge for up to 7 days or in the freezer for 3 months.
Ingredients
To make this no-bake chocolate almond bark you only need 3 simple ingredients. You can easily make this bark recipe vegan by using vegan chocolate chips. Here is the complete list of everything you will need.
- Dark chocolate chips: For the best results, choose a higher quality dark chocolate. I used 70% cacao. You could also use milk chocolate if you prefer.
- Coconut oil: The oil is used to melt with the chocolate to make it smooth and easily spreadable to make the bark. I used refined coconut oil but any will work or you could even use butter.
- Almonds: I used roasted, lightly salted almonds for enhanced flavor but you could also use chopped or slivered almonds. If you are watching your salt intake then unsalted is fine as well.
- Optional add-ins – flaky sea salt, vanilla extract, and cayenne pepper ( for a spicy kick). See more variations below.
See the recipe card below for the complete list of ingredients, instructions, and nutrition.
Recommended Tools
Here is the list of kitchen tools I recommend using for making this amazing dark chocolate almond bark recipe.
- Mixing bowls
- A baking pan – 9×13 with a 1-inch rim is what I used but really any medium-sized baking sheet will work.
- Parchment paper
- Rubber spatula
How To Make Dark Chocolate Almond Bark
Step one: Melt – Add the dark chocolate + coconut oil to a microwave-safe mixing bowl. Heat in the microwave in 30-second intervals on high, stirring in between until fully melted. This took about 60 seconds for me. Make sure to check it to ensure it does not burn, which can happen quickly. You could also use the double-boiler method to do this if you prefer.
Step two: Mix -Add the roasted almonds to the bowl with this melted chocolate and use a rubber spatula to fold them into the chocolate.
Step three: Spread and top – Pour the chocolate almond mixture onto the center of a lined baking sheet and spread it out evenly using the rubber spatula. I spread my bark out until it was a nice thin layer about 12-13 inches long and 8-9 inches wide, leaving a 1-2 inch border around the pan. Top with a few more almonds and flaky sea salt, if desired.
Step four: Chill – Finally, place the bark on the baking sheet in the refrigerator for 20-25 minutes to set. Alternatively, you can also place it in the freezer for 10-15 minutes if you are in a hurry. Once it is ready, break it into large pieces using your hands or a sharp kitchen knife.
Expert Tips
- Use coconut oil or butter. Adding the oil or butter to the chocolate makes it much smoother and easier to spread out. Without it, the chocolate will likely be too thick and more difficult to work with.
- Melting the chocolate. I have learned from experience, that it is so important to melt chocolate in 20-30-second intervals when using the microwave, checking and stirring it in between since it can burn very quickly.
- Line the pan. Using parchment paper or wax paper to line the pan before adding the chocolate will make it easier to remove and break apart. It also makes for easier cleaning up as well.
- Spreading the chocolate. A rubber spatula is the best tool for spreading the chocolate, you want it to be spread thin but not too thin so you get nice chunks for the bark. I spread mine out until it was about 12 inches long and 9 inches wide, which was perfect. Also, you want to leave a 1-2 inch border around the edge of the pan, which makes it easier to remove once it sets.
Recipe Substitutions and Variations
- Chocolate: dark chocolate, milk chocolate, or white chocolate all work great in this recipe. Try a combination of swirled white and dark chocolate for a fancy twist.
- Nuts: I used roasted almonds but pistachios, walnuts, or pecans would all be delicious in this chocolate bark as well.
- Dried fruit: Switch things up and add in some dried cranberries, apricots, figs, or dates to mix things up, especially for the holidays!
- Toppings: There are so many yummy options, here are a few we love: shredded coconut, mini chocolate chips, pumpkin seeds, peanut butter chips, chopped pretzels, raisins, and almond butter drizzle.
Storing homemade chocolate almond bark
This chocolate bark stores great in an airtight container in the fridge for up to 7 days. You can also freeze it in a freezer-safe container for up to 3 months. Enjoy it straight from the freezer or leave it on the counter for 10-15 minutes to thaw and enjoy!
FAQs
This recipe, as written is not vegan but can easily be made vegan by using vegan chocolate.
This recipe, as written is gluten-free. Note: not all chocolate is gluten-free since it can be cross-contaminated during the manufacturing process so please make sure to check the packaging if you need it to be gluten-free.
The best method for melting chocolate is really based on personal preference. Whether you choose to use the microwave or a double-boiler it is really up to you!
More Healthy No-bake Treats
- Dark Chocolate Date Cookies
- Healthy Chocolate Protein Mug Cake
- Chocolate Strawberry Yogurt Bites
- Healthy Protein Puppy Chow
- Chocolate Peanut Butter Buckeye Balls
- Peanut Butter Oatmeal Balls
Did you try this Dark Chocolate Almond Bark recipe? If you did, then please leave a rating and comment below, I would love to hear how yours turned out!
Print
Dark Chocolate Almond Bark – 3 Ingredients
- Total Time: 30 Minutes
- Yield: 15 servings 1x
- Diet: Gluten Free
Description
This easy-to-make dark chocolate almond bark is made with 3 simple ingredients: rich dark chocolate, roasted almonds, and a bit of coconut oil. It’s a quick, no-bake, healthy dessert that is perfect for the holidays or any time you need a sweet treat! Easily vegan and gluten-free!
Ingredients
- 12 ounces dark chocolate chips
- 1 tablespoon coconut oil or butter
- 1 + ¼ cups dry roasted almonds
- Flaky sea salt – optional for topping
Instructions
- Prepare the pan – line a 9×13 rimmed baking sheet or a similar-sized pan with parchment paper. Set it aside.
- Melt the chocolate – add the chocolate chips and the coconut oil to a microwave-safe mixing bowl. Heat on high in the microwave in 30-second intervals, stirring in between until fully melted. Make sure to check it so that it does not burn. This took about 60 seconds for me.
- Mix in the almonds – add the almonds to the bowl with the melted chocolate and gently stir to combine and coat the almonds with the chocolate.
- Spread and top – pour the chocolate almond mixture onto the lined pan and spread it out in an even layer using a rubber spatula. It should be thin but not too thin. I spread mine about 12 inches long and 9 inches wide (see photos in post), leaving a 1-2 inch border around the edges of the pan. Top with more almonds and flaky sea salt, if desired.
- Chill, break, and enjoy – place the baking sheet with the bark on it into the refrigerator for 20-25 minutes to harden and set. Alternatively, you can place it into the freezer for 10-15 minutes if you are in a hurry. Once it is ready, use your hands or a sharp kitchen knife to break it apart into large pieces and enjoy! Note: if chilling in the freezer, let it sit at room temperature for a few minutes before you break it up.
Notes
- Chocolate – use dark chocolate, milk chocolate, or white chocolate in this recipe.
- Melting the chocolate – you can melt the chocolate in the microwave as I did or use the double boiler method by placing a heat-safe dish over simmering water in a pot on the stove, adding the chocolate, and stirring to melt.
- Add fun mix-ins like dried cherries, other nuts, shredded coconut, or almond butter.
- Storage – Store leftover chocolate bark in an airtight container in the fridge for up to 7 days or in a freezer-safe container in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Category: Healthy Desserts
- Method: No-Bake
- Cuisine: American
Leave a Reply