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
Scale
- 12 ounces dark chocolate chips
- 1 tablespoon coconut oil or butter
- 1 + 1/4 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
