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: 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
