Chocolate Almond Bark

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5 from 1 vote

Prep Time15

Chill Time1

Total Time1 15

Servings:

Calories: 149kcal

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

US Customary - Metric

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.

Notes

Leftovers

Place the leftover 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 or freeze for up to 3 months.

Nutrition