Bittersweet Chocolate Almond Bark

Serves 6 · 15 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 8g protein
• 32g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 16 oz bittersweet chocolate chips or chopped bars (60-70% cacao)
• 1 1/2 cups whole raw almonds
• 1 tsp flaky sea salt
• 1 tsp coconut oil
• 1/2 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Spread the almonds in a single layer and toast until fragrant and lightly golden, about 8 to 10 minutes, shaking the pan halfway.
2. 2Transfer the hot toasted almonds to a cutting board. Roughly chop two-thirds of them so you have a mix of halves and smaller pieces; leave the rest whole for texture. Let cool completely.
3. 3Line a second large baking sheet or quarter-sheet pan with parchment paper or a silicone mat; set aside.
4. 4Place the bittersweet chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir gently until the chocolate is fully melted, smooth, and glossy, about 4 to 6 minutes.
5. 5Remove the bowl from the heat and stir in the vanilla extract until fully incorporated. The chocolate should look shiny and fluid.
6. 6Fold most of the chopped and whole toasted almonds into the melted chocolate, reserving a generous handful for the top. Stir until every piece is coated.
7. 7Pour the chocolate-almond mixture onto the prepared pan. Use an offset spatula to spread it into an even layer about 1/4-inch thick.
8. 8Immediately scatter the reserved toasted almonds evenly over the surface and press them lightly so they adhere. Sprinkle the flaky sea salt across the top.
9. 9Let the bark sit at cool room temperature until fully set and firm, 1 to 2 hours, or refrigerate 20 to 30 minutes if you need it sooner.
10. 10Once hard, break or cut the bark into irregular shards. Store in an airtight container at room temperature up to a week or serve immediately on a platter for sharing.