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.
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.
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!
Ingredients
- 1 (12 oz) bag of semi-sweet or milk chocolate chips
- 2 tablespoons refined coconut oil
- 1 cup roasted salted almonds
Instructions
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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.
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Add the almonds to the bowl and fold to combine.
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Transfer the chocolate into a rimmed baking sheet lined with parchment paper.
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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.
Enjoy!! xo
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!