White Chocolate Almond Bark (Gluten-Free)
This 5-ingredient white chocolate almond bark combines creamy sweetness and nutty crunch, making a no-bake treat with just 20 minutes of hands-on prep. A delicious dessert and edible gift for the holidays, this easy chocolate dessert is naturally gluten-free, and can easily be made dairy-free too. Go make a batch today!
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Super Easy White Chocolate Dessert
I’ve love easy chocolate desserts, such as this 5-minute chocolate pudding, creamy chocolate mousse and chocolate pecan fudge.
If it’s chocolate and easy to make (with 5 ingredients or less), you can bet I’ll be making it. Because any day feels better with chocolate!
Since our chocolate almond bark was such a hit, I’ve decided to make a version with white chocolate today.. and if you love white chocolate, this one’s for you!
Why You’ll Love this Recipe:
- Simple Ingredients: You only need 5 ingredients for this white chocolate bark recipe, all of which can easily be found at the local grocery stores (or you might already have them)!
- Super Easy to Make: Preparing this almond white chocolate bark requires just 20 minutes of hands-on time, after which you can let the refrigerator or freezer do the chilling. Once set, break the chocolate bark into pieces and enjoy!
- Totally Gluten-Free with Dairy-Free Option: The best part is that this white chocolate dessert is 100% gluten-free, and can easily be made dairy-free too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this white chocolate almond bark recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Almonds: In this recipe, I teach you to roast the raw unsalted almonds but you can always use store-bought roasted almonds directly.
- White Chocolate: I used regular white chocolate, but if you are lactose-intolerant, you can use dairy-free white chocolate instead. If you are Celiac or gluten-intolerant, make sure to use gluten-free white chocolate. Opt for a high-quality white chocolate with cocoa butter listed among the first ingredients for the smoothest melt and richest flavor.
- Coconut Oil: I prefer using refined coconut oil (because it has a more neutral smell and taste) as opposed to extra virgin coconut oil (which has a more pronounced coconut flavor). Alternatively, you may use butter or if you are lactose-intolerant, go ahead and use dairy-free butter instead.
- Almond Extract: For a more pronounced almond flavor, I recommend adding a bit of almond extract. However, feel free to leave it out if you don’t have it.
- Salt: I like adding a pinch of Himalayan pink salt (or flaky sea salt) for a nice contrast in taste to the sweetness of the chocolate. However, if you rather not add salt, feel free to leave it out instead.
- Storing: To store, place in an airtight container and store this white chocolate almond bark in the refrigerator for up to 2 weeks.
How to Make White Chocolate Almond Bark (Step by Step):
Melt White Chocolate with Coconut Oil
Combine Chocolate & Coconut Oil: Combine the white chocolate pieces and coconut oil in a microwave-safe bowl.
Melt Chocolate:Â Melt the white chocolate with the coconut oil in the microwave in 30-second intervals (3-4 cycles), stirring in between, until smooth and fully melted.
Add Almond Extract and Fold in Almonds
Add Almond Extract: Stir the almond extract into the melted chocolate mixture until well combined.
Fold in Toasted Almonds: Add the toasted almonds to the chocolate mixture and stir to coat them evenly.
Chill Before Breaking into Pieces
Pour Mixture into Baking Sheet and Chill until Set: Line a large baking sheet or baking dish with high sides using aluminum foil or parchment paper. Pour the white chocolate-almond mixture onto the sheet, spreading it out evenly. Sprinkle it with salt. Let the mixture cool at room temperature, then place it in the refrigerator for 2 hours or in the freezer for 30 minutes until fully set.
Break into Pieces: Once firm, break the almond bark into pieces and serve.
Dish by Dish Tips:
- Make it Dairy-Free: If you are lactose intolerant, go ahead and use dairy-free white chocolate instead.
- Prefer Regular Chocolate? If you aren’t a fan of white chocolate, simple swap out the white chocolate and replace it with regular chocolate or dark chocolate to make chocolate almond bark.
- Almonds: Since we’re making almond bark, almonds are a key ingredient. While you can use raw almonds, I recommend toasting them first for a nuttier flavor (either on the stovetop or in the oven). Whole almonds provide plenty of crunch, but if you want a more delicate texture, you can use sliced almonds or slivered almonds.
- Size of Bark: I prefer breaking the set chocolate into medium pieces, but you can always break it into small pieces instead (to get more pieces).
Other Chocolate Recipes You’ll Enjoy:
- Almond Chocolate Bark (Gluten-Free, Vegan)
- 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
- Creamy Chocolate Mousse (Gluten-Free)
- Healthy Chocolate Yogurt Dip (Gluten-Free)
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
White Chocolate Almond Bark (Gluten-Free)
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This 5-ingredient white chocolate almond bark combines creamy sweetness and nutty crunch, making a no-bake treat with just 20 minutes of hands-on prep. A delicious dessert and edible gift for the holidays, this easy chocolate dessert is naturally gluten-free, and can easily be made dairy-free too. Go make a batch today!
Ingredients
- 1 cup unsalted raw almonds
- 3 cups white chocolate, broken into pieces
- 1 tablespoon coconut oil or butter
- 1 teaspoon almond extract
- 1/3 teaspoons Himalayan pink salt or flaky sea salt
Instructions
- Toast Almonds: Toast the almonds in a skillet over medium heat for 5 minutes stirring frequently. (Alternatively, roast them in an oven at 375°F for 8 minutes). Allow them to cool completely.
- Combine Chocolate & Coconut Oil: Combine the white chocolate pieces and coconut oil in a microwave-safe bowl.
- Melt Chocolate: Melt the chocolate in the microwave in 30-second intervals (3-4 cycles), stirring in between, until smooth and fully melted.
- Add Almond Extract: Stir the almond extract into the melted chocolate mixture until well combined.
- Fold in Toasted Almonds: Add the toasted almonds to the chocolate mixture and stir to coat them evenly.
- Pour Mixture into Baking Sheet: Line a large baking sheet or baking dish with high sides using aluminum foil or parchment paper. Pour the white chocolate-almond mixture onto the sheet, spreading it out evenly. Sprinkle it with salt.
- Chill Until Set: Let the mixture cool at room temperature, then place it in the refrigerator for 2 hours or in the freezer for 30 minutes until fully set.
- Break into Pieces: Once firm, break the almond bark into pieces and serve.
Notes
Almonds: In this recipe, I teach you to roast the raw unsalted almonds but you can always use store-bought roasted almonds directly.
White Chocolate: I used regular white chocolate, but if you are lactose-intolerant, you can use dairy-free white chocolate instead. If you are Celiac or gluten-intolerant, make sure to use gluten-free white chocolate. Opt for a high-quality white chocolate with cocoa butter listed among the first ingredients for the smoothest melt and richest flavor.
Coconut Oil: I prefer using refined coconut oil (because it has a more neutral smell and taste) as opposed to extra virgin coconut oil (which has a more pronounced coconut flavor). Alternatively, you may use butter or if you are lactose-intolerant, go ahead and use dairy-free butter instead.
Almond Extract: For a more pronounced almond flavor, I recommend adding a bit of almond extract. However, feel free to leave it out if you don’t have it.
Salt: I like adding a pinch of Himalayan pink salt (or flaky sea salt) for a nice contrast in taste to the sweetness of the chocolate. However, if you rather not add salt, feel free to leave it out instead.
Storing: To store, place in an airtight container and store this white chocolate almond bark in the refrigerator for up to 2 weeks.
- Prep Time: 5 mins
- Chilling Time: 2 hours
- Cook Time: 10 mins
- Category: Desserts
- Method: Microwave
- Cuisine: American
