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
