Chocolate Almond Bark
This recipe is gluten free, peanut free and vegan.
Ingredients
- 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
Instructions
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Line a baking sheet that fits in your freezer with parchment paper.
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Melt chocolate and coconut oil in a double boiler stirring regularly or in the microwave until 90% melted.
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Remove from heat and continue stirring until chips are totally melted. Doing it this way prevents overcooking the chips.
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Pour half of the chocolate onto the parchment paper and spread evenly with a spatula to create a thin layer.
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Add almond butter on top as the second layer.
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Pour remaining chocolate on top of almond butter and spread with spatula if needed.
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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).
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Sprinkle crushed almonds on top of chocolate almond bark.
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Add coconut flakes on top next.
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Lastly, sprinkle your pinch of coarse sea salt on top.
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Freeze for 20 minutes, until chocolate is solid.
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Cut into pieces and serve.
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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.