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Home Recipes Desserts Candy

3-Ingredient Chocolate Almond Bark

65
GF Gluten-Free V Vegan VG Vegetarian EF Egg-Free
Avatar by: Lindsay Grimes
September 29, 2016 (Updated: October 26, 2022)
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This is a side view of a small glass bowl filled with chocolate bark. The bark has almonds and flakey salt on top. More pieces of bark and crumbs on the white counter around the bowl.
Chocolate Almond Bark is perfect to stash in your freezer for your nightly sweet tooth cravings! Sweet, salty and the perfect nutty crunch!

Chocolate almond bark is only three ingredients and way too easy to make!

Let’s be real. Snacking chocolate was a thing before the whole “snacking chocolate” came about.

I don’t know about you, but spoonfuls of a certain chocolate hazelnut spread and handfuls of chocolate chips were kind of a staple in my life growing up. Sometimes you just need a zing of that chocolate-y sweetness, am I right?

It’s like you take a moment, eat the chocolate, recharge, and move on. Well sometime last year I came across “snacking chocolate” and felt like I found my soulmate.

Snacking chocolate… it sounds so much more elegant than “handfuls of chocolate.”

If you love desserts you have to check out my 50+ Gluten Free Dessert Recipes. You’ll find my favorites like How to Make Brownie Brittle, Almond Flour Chocolate Banana Bread, and Gluten Free Peanut Butter Brownies.

This is an overhead image of a small glass bowl with almonds, a larger pink speckled bowl with chocolate chips and a small glass jar with flakey salt. All the items sit on a marble countertop.
This is a side view of melted chocolate folded with almonds. The melted chocolate is in a pink speckled mixed bowl sitting on a white marble counter.
This is an overhead image of melted chocolate with almonds spread out on a white piece of parchment paper. The chocolate is sprinkled with flakey salt.

Ingredients to Gather:

  • Chocolate: any kind you like! If you use vegan chocolate, milk chocolate, dark chocolate, or even white chocolate, any chocolate will work!
  • Coconut Oil: I always use refined coconut oil because it doesn’t have a coconutty flavor. This oil will help thin out the chocolate a bit and allow it to harden nicely.
  • Almonds: Go for roasted, salted almonds. I feel like the salted almonds really give this bark a nice sweet and salty vibe that I’m alllll about 🙂

How to Make Chocolate Almond Bark

Place the chocolate and coconut oil in a microwave safe dish and heat on high, stirring every 30 seconds until smooth.

Whisk it together until smooth. If you want a more in depth tutorial, check out my post How to Melt Chocolate Chips.

Add the almonds to the bowl and fold to combine.

Transfer the chocolate into a rimmed baking sheet lined with parchment paper.

Place in the freezer for 1 – 2 hours. Remove the bark from the dish by pulling up the parchment. Cut or break the bark into pieces.

This is an overhead image of chocolate bark broken apart into pieces. The bark is sprinkled with flakey salt.
This is an overhead image of chocolate bark with almonds and flakey salt on top. The bark pieces are in a small glass bowl sitting on a white marble counter. Small pieces of bark and crumbs are scattered around the bowl.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a small glass bowl filled with chocolate bark. The bark has almonds and flakey salt on top. More pieces of bark and crumbs on the white counter around the bowl. Recipe
GF Gluten-Free V Vegan VG Vegetarian EF Egg-Free

3-Ingredient Chocolate Almond Bark

Chocolate Almond Bark is perfect to stash in your freezer for your nightly sweet tooth cravings! Sweet, salty and the perfect nutty crunch!

AvatarRecipe by:Lindsay Grimes
Prep: 5Cook: 60Total: 65
Print recipe Rate recipe Pin Save recipe
Servings: serves 8 – 10 1x

Ingredients

  • 1 (12 oz) bag of semi-sweet or milk chocolate chips
  • 2 tablespoons refined coconut oil
  • 1 cup roasted salted almonds

Instructions

  1. Place the chocolate and coconut oil in a microwave safe dish and heat on high, stirring every 30 seconds until smooth.If you want a more in depth tutorial, check out my post How to Melt Chocolate Chips.
    This is an overhead image of a glass bowl with melted chocolate. A spatula is in the bowl with the melted chocolate. The glass bowl sits on a white counter with more chocolate chips scattered around it.

  2. Add the almonds to the bowl and fold to combine.This is a side view of melted chocolate folded with almonds. The melted chocolate is in a pink speckled mixed bowl sitting on a white marble counter.

  3. Transfer the chocolate into a rimmed baking sheet lined with parchment paper.This is an overhead image of melted chocolate with almonds spread out on a white piece of parchment paper. The chocolate is sprinkled with flakey salt.

  4. Place in the freezer for 1 – 2 hours. Remove the bark from the sheet by pulling up the parchment. Cut or break the bark into pieces.This is an overhead image of chocolate bark broken apart into pieces. The bark is sprinkled with flakey salt.

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Enjoy!! xo

This is an overhead image of chocolate bark with almonds and flakey salt on top. The bark pieces are in a small glass bowl sitting on a white marble counter. Small pieces of bark and crumbs are scattered around the bowl. Text overlay reads "chocolate almond bark so easy!!"
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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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  1. AvatarNisha says

    Posted on 10/2/16 at 8:05 am

    This bark looks outrageous, Lindsay! I wish I could just live inside your brain for a day to see how you come up with such inventive and delicious recipes!

    Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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