Subscribe for Recipes & GF Living Tips
  • This field is for validation purposes and should be left unchanged.

Chocolate Almond Bark Recipe (Vegan, GF)

Our chocolate almond bark recipe makes a healthy, delicious snack that’s protein rich and sugar free!

chocolate almond bark recipe celiac mama

After the holiday weekend, I was feeling like we needed to break up with sugar for a while, let our bodies reset and get back to healthier eating. I mean between the recipe testing, desserts for school parties, and the holiday meals themselves it was sugar overload. Delicious sugar overload, but still we needed a break. So, this week we made sure to only eat sugars that come from real foods, like fruit and everyone enjoyed it.

Now that it’s Friday, I felt like we should celebrate the start of the weekend but with a healthier dessert twist. So, my son and I went shopping while my daughter was at school and picked up some gluten free, vegan dark chocolate. If your kids prefer semi sweet or milk chocolate, you can totally sub it in here, but my goal was to make something sugar free.


We had the rest of the ingredients at home already – Barney Butter bare smooth almond butter, coconut oil, coarse sea salt, almonds and coconut flakes. To get started, we melted the chocolate in a double boiler on the stove, but you can use a microwave if you prefer. Once melted, we poured half of it over a parchment lined baking sheet. Our next layer was the almond butter, with a second layer of chocolate on top. Finally, we topped it with crushed almonds, coconut flakes and coarse sea salt.

In all, I’d say it took us 10 minutes to prep because of the time to melt the chocolate, and then we froze it for 20 minutes until it was hard. This was quite possibly the easiest dessert we’ve ever made and it was AWESOME!! So, you’ve got to make some! It’s also totally kid-friendly so they can help out in the kitchen. By the way, if you like no bake healthy desserts, then check out my almond butter fudge recipe too. Here’s the simple recipe.

Chocolate Almond Bark Recipe

This recipe is gluten free, peanut free and vegan. It makes 9 pieces of chocolate bark and freezes well for up to a week.


Chocolate Almond Bark

This recipe is gluten free, peanut free and vegan. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Servings 9
Calories 27 kcal


  • 10 oz sugar free dark chocolate chips (vegan, gf)
  • 1 tbsp coconut oil
  • 1/4 cup sugar free almond butter (We used Barney Butter Bare Smooth)
  • 1/8 cup coconut flakes
  • 1 pinch coarse sea salt
  • 10 almonds


  1. Line a baking sheet that fits in your freezer with parchment paper.

  2. Melt chocolate and coconut oil in a double boiler stirring regularly or in the microwave until 90% melted.

  3. Remove from heat and continue stirring until chips are totally melted. Doing it this way prevents overcooking the chips.

  4. Pour half of the chocolate onto the parchment paper and spread evenly with a spatula to create a thin layer.

  5. Add almond butter on top as the second layer.

  6. Pour remaining chocolate on top of almond butter and spread with spatula if needed.

  7. Place almonds in a plastic bag or between two sheets of parchment paper. Crush almonds with a mallet or the bottom of a plastic tupperware (kid-friendly).

  8. Sprinkle crushed almonds on top of chocolate almond bark.

  9. Add coconut flakes on top next.

  10. Lastly, sprinkle your pinch of coarse sea salt on top.

  11. Freeze for 20 minutes,  until chocolate is solid.

  12. Cut into pieces and serve.

  13. Enjoy!

Recipe Notes

The almond butter should be soft so that you can add it in small spoonfuls all over or spread it out. If it's not soft, you can melt it in the microwave for a few seconds, but try not to melt it until it's liquid or you'll increase freezing time.

Nutrition Facts
Chocolate Almond Bark
Amount Per Serving
Calories 27 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 10%
Sodium 4mg 0%
Potassium 14mg 0%
Calcium 0.3%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.


Pin for Later: