Make your own dark chocolate almond bark with this easy recipe. This simple no-bake treat requires just 4 ingredients, is ready in minutes and makes for a great homemade gift during the holiday season. Plus, I'm sharing my one secret trick to ensure that it is the BEST!
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If you like the combination of chocolate + nuts, then you are going to love this salted chocolate almond bark.
It has an unbelievable texture (melt-in-your-mouth contrasted with crunchy almonds) and undeniably deep chocolate flavor (as deep as this creamy hot chocolate). And if that doesn't convince you, you'll also love it because it's:
- Customizable. This recipe is easily adapted to suit your tastes. You can choose milk, dark or even white chocolate, different nuts or incorporate additional elements (such as coconut or craisins).
- Simple Ingredients. You only need four basic ingredients- chocolate, almonds, coconut oil (or butter) and salt. If these are staples in your kitchen like they are mine, then you can make this at a moment's notice.
- Easy and Quick. This treat comes together in minutes with minimal steps. I do add the extra step of roasting (which is what makes this bark next level delicious- don't skip it!), but then you simple have to melt the chocolate, add the almonds, pour onto a baking sheet and chill.
- Holiday Favorite. If you're looking for a thoughtful homemade gift or simply want a little something to serve when hosting, this chocolate bark is always a hit during the holiday season.
The Ingredients
- Baking Chocolate- It is important to use high-quality baking chocolate for the best flavor and texture. I typically use half unsweetened baking chocolate and half semi-sweet chocolate for a darker chocolate flavor (and that is what I have in the recipe card), but you can adjust the sweetness by using all semi-sweet chocolate or even milk chocolate if you'd like.
- Almonds- I've written the recipe for raw almonds. If you use roasted almonds, skip the roasting step. You can substitute the almonds with another nut or combination of nuts like walnuts, macadamias or pecans (or check out this pecan bark) but note that the roasting time varies for different nuts.
- Coconut oil- Coconut oil helps to give the chocolate that melt-in-your-mouth texture and its glossy finish. You can substitute with unsalted butter if needed.
- Sea Salt- Just a sprinkle of sea salt enhances the flavors by contrasting the sweetness of the chocolate. Adjust the amount to taste or you can omit.
The Method
1. Roast almonds. Preheat the oven to 350°F (175°C). Spread the raw almonds in a single layer on a baking sheet and roast for 8-10 minutes until fragrant and lightly toasted. Remove from the oven and allow to cool slightly.
2. Melt chocolate. Break or chop the baking chocolate into small pieces and place into a microwave safe bowl along with the coconut oil. Heat in the microwave for 20 second intervals, stirring after each, until melted.
3. Mix. Once the chocolate is melted, stir in the roasted almonds, reserving about ¼ cup, until they are evenly coated with chocolate.
4. Shape. Line a baking sheet with parchment paper. Pour the chocolate-almond mixture onto the prepared baking sheet and then use a spatula to spread it out evenly into a thin layer. Press the reserved almonds on top and sprinkle with sea salt.
5. Chill. Place the baking sheet in the refrigerator and chill for about 1 hour until the chocolate is firm and set.
6. Break into pieces. Once the chocolate is completely set, remove from the refrigerator. Use your hands or a knife to break the almond chocolate bark into pieces of your desired size.
7. Enjoy!
Leftovers and Storage
To Store: Place the leftover chocolate almond bark pieces in an airtight container. Store the container in a cool, dry place, such as the refrigerator or a pantry cupboard for up to 1 week.
To Freeze: Place in a freezer-safe container or resealable bag and freeze for up to 3 months.
Make it Your Own
- Chocolate- Use white chocolate, dark chocolate or milk chocolate for a different flavor profile.
- Different Nuts- Swap out the almonds for your favorite nuts (or seeds) or a mix of nuts like pepitas, walnuts or pistachios (note that the roasting time will vary by nut).
- Add Flavor Enhancers- Try adding ½ teaspoon of pure vanilla extract or ¼ teaspoon of ground cinnamon to the melted chocolate.
- Additional Elements- You can also try replacing a portion of the almonds with coconut flakes, dried cranberries or raisins for extra texture and flavor.
I typically try to spread it out so that the almonds are in a single layer. Ultimately, this recipe is pretty flexible so you can do what you prefer. A thicker layer will take longer to set.
Tips for the Best Chocolate Almond Bark
- Roast the Nuts. This extra 10 minutes significantly enhances the flavor and texture of the almonds. Please don't skip it- it is worth the extra effort!
- Don't Skip the Salt. A sprinkling of sea salt truly brings all of the flavors together.
- Melt Chocolate in Intervals. Ensure smooth, creamy chocolate and prevent burning it by melting it in short intervals in the microwave and stirring between each. Or you can opt for using a double boiler.
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Recipe Card
Chocolate Almond Bark
Ingredients
- 1 and ½ cup almonds raw, unsalted
- 4 oz semi-sweet baking chocolate
- 4 oz unsweetened baking chocolate
- 1 tablespoon coconut oil
- ⅛ teaspoon flaky sea salt plus additional to taste
Instructions
- Preheat the oven to 350 °F. Spread the almonds in a single layer on a baking sheet and roast for 8-10 minutes until fragrant. Remove from the oven and let cool slightly.
- Break or chop the baking chocolate into small pieces and place in a microwave safe bowl with the coconut oil. Microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Once the chocolate is melted, stir in the roasted almonds, reserving ¼ cup, until they are evenly coated.
- Line a baking sheet with parchment paper. Pour the chocolate and almond mixture onto the parchment paper and spread into an even layer. Place the reserved almonds on top and sprinkle with sea salt.
- Place the baking sheet in the refrigerator for about an 1 hour until the chocolate has set completely.
- Once set, break or cut the almond bark into pieces of your desired size and enjoy.
Marie says
I made these and took them to work today for a Christmas Eve treat and they were gone so quickly!
Janessa says
I'm so glad you liked this recipe, Marie! Thank you for your kind review.