Easy Chocolate Almond Bark (Gluten-Free, Vegan)
Super simple to make, this easy chocolate almond bark is the perfect sweet treat for chocolate lovers during the holidays! Totally gluten-free, dairy-free and vegan too! Go make a batch (or two) this holiday season!
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Delicious Chocolate Bark for the Holidays!
Chocolate bark is probably one of the easiest holiday gifts to make, and it’s definitely a must-have for Christmas!
I love it filled with all kinds of nuts, and today’s recipe is for chocolate bark with almonds…crazy easy but also very delicious, which makes it a lovely edible gift for the chocolate lover in your life!
(Fun Fact: Wondering why it’s called “chocolate bark”? Made by pouring melted chocolate into a flat layer and then topping it with nuts or dried fruits of your choice, before allowing it to set, the hardened chocolate is then broken into irregular pieces which look like tree bark (hence the name!)).
Why This Recipe Works:
- Simple Ingredients: The few ingredients needed for this gluten-free almond bark are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: All you require is 10 minutes of prep and hands-on time, and then let the refrigerator do the rest of the work!
- Totally Gluten-Free & Dairy-Free: The best part is that this easy almond chocolate bark recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this chocolate almond bark recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chocolate: I used dairy-free chocolate (vegan chocolate) to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular dark chocolate or milk chocolate instead.
- Coconut Oil: I personally prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a more pronounced coconut smell and taste).
- Almonds: I recommend using dry roasted unsalted whole almonds. If you only have access to raw almonds, you can easily toast the almonds in a large skillet over medium-low heat for 5 to 7 minutes, tossing them occasionally to prevent them from getting burnt.
- Salt: I like adding a pinch of ground Himalayan pink salt to contrast the sweetness of the chocolate. You may also use flaky sea salt if you prefer. However, this is optional, so feel free to leave it out totally if you wish.
How to Make Chocolate Almond Bark (Step by Step):
1. Melt Chocolate
Place the chopped chocolate pieces in a microwave-safe bowl and add the coconut oil. Microwave the chocolate in 30-second intervals, removing the plate after each interval and stir with a whisk or spatula.
Repeat for as many intervals as required, until the chocolate is melted and smooth, then let it cool slightly.
(TIP: Alternatively, if you don’t own a microwave, you can also melt the chocolate with the coconut oil using a double boiler method.)
2. Add Almonds
Add the roasted almonds (reserving 2 tablespoons for sprinkling on top) and salt to taste. Stir.
3. Pour Chocolate into Lined Baking Dish
Line a baking dish or a baking sheet with aluminum foil or a piece of parchment paper and pour the melted chocolate mixture into the prepared baking sheet.
The thickness of the chocolate depends on the size of the baking sheet. (The larger the baking sheet, the thinner the chocolate bark, and the smaller the baking sheet, the thicker the bark will be.)
4. Top with More Almonds
Evenly distribute the remaining almonds on top of the chocolate mixture.
5. Chill Until Set
Let the chocolate chill in the refrigerator for at least 3-4 hours or overnight.
6. Remove and Break into Pieces
Once the homemade chocolate almond bark has set, remove the chocolate from the foil or parchment paper and break it into pieces.
Dish by Dish Tips/Tricks:
- Use Other Nuts: If you’re not a fan of almonds, you may also use other nuts such as cashews, peanuts, pistachios, macadamia nuts, etc.
- Optional Add-Ins: Feel free to add in dried fruits such as raisins, chopped dried cranberries, or dried blueberries etc for extra sweetness.
- Make White Chocolate Bark: Alternatively, if you wish to make white chocolate almond bark instead, you can use white chocolate chips instead.
- Storing: To store, place the chocolate almond bark in an airtight container and store for up to 2 weeks at room temperature).
- Make Chocolate Bars: If you wish to make almond chocolate bars instead of bark, simply pour the melted chocolate mixture into a chocolate bar mold, and you can easily break the chocolate into thick squares.
Other Gluten-Free Chocolate Desserts to Love:
- 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
- Chocolate Peppermint Patties (Gluten-Free, Vegan)
- Easy Chocolate Pecan Fudge (Gluten-Free)
- Chocolate Peanut Butter Crunch Bars (Gluten-Free, Vegan)
Gluten-Free Sweet Treats to Indulge In:
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Easy Chocolate Almond Bark (Gluten-Free, Vegan)
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Super simple to make, this easy chocolate almond bark is the perfect sweet treat for chocolate lovers during the holidays! Totally gluten-free, dairy-free and vegan too! Go make a batch (or two) this holiday season!
Ingredients
- 7 ounces dairy-free chocolate, roughly chopped into pieces
- 2 tablespoons coconut oil
- 1/2 cup unsalted roasted whole almonds, divided
- Pinch of salt (optional)
Instructions
- Melt Chocolate: Place the chopped chocolate pieces in a microwave-safe bowl and add the coconut oil. Microwave the chocolate in 30-second intervals, removing the plate after each interval and stir with a whisk or spatula. Repeat for as many intervals as required, until the chocolate is melted and smooth, then let it cool slightly. Alternatively, you can also melt the chocolate with the coconut oil using a double-boiler method.
- Add Almonds: Add the roasted almonds (reserving 2 tablespoons for sprinkling on top) and salt to taste. Stir.
- Pour Chocolate into Lined Baking Dish: Line a baking dish or a baking sheet with foil or parchment paper and pour in the melted chocolate mixture. The thickness of the chocolate depends on the size of the baking sheet.
- Sprinkle with Almonds:Â Evenly distribute the remaining almonds on top of the chocolate mixture.
- Chill Until Set: Let the chocolate chill in the refrigerator for at least 3-4 hours or overnight.
- Remove and Break Into Pieces: Once the chocolate almond bark has set, remove the chocolate from the foil or parchment paper and break it into pieces.
Notes
Chocolate: I used dairy-free chocolate (vegan chocolate) to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular dark chocolate instead.
Coconut Oil: I personally prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a more pronounced coconut smell and taste).
Almonds: I recommend using dry roasted unsalted whole almonds. If you only have access to raw almonds, you can easily toast the almonds in a large skillet over medium-low heat for 5 to 7 minutes, tossing them occasionally to prevent them from getting burnt.
Salt: I like adding a pinch of ground Himalayan pink salt to contrast the sweetness of the chocolate. You may also use flaky sea salt if you prefer. However, this is optional, so feel free to leave it out totally if you wish.
Storing: To store, place the chocolate almond bark in an airtight container and store for up to 2 weeks at room temperature).
- Prep Time: 5 mins
- Chilling Time: 3 hours
- Cook Time: 5 mins
- Category: Desserts
- Method: Microwave
- Cuisine: American
I made the bark with almonds for Passover. It was a hit! I used butter due to coconut allergy, also tried it with a mixture of mint and dark chocolate chips with chopped walnuts. Not enough mint. I won’t repeat this.
Next time I will make the bark with raisins because my grandson is nut sensitive. I will also try it with rice crispy cereal.
Hi Janet! So happy to hear your enjoyed this chocolate bark! I think it would go lovely with raisins too.. and that rice crispy cereal sounds like a perfect option! You can also use quinoa pop for crunchiness – I made chocolate quinoa crisps recently and it was a big hit with the whole family (https://www.dishbydish.net/chocolate-quinoa-crisps/).
What is the purpose of the coconut oil please?
Hi Marian, the coconut oil is to give the melted chocolate a smoother consistency so it’s easier to mix with the almonds.