0 from 39 votes
Dark Chocolate Almond Bark
This 3-ingredient dark chocolate almond bark is the best no-bake, healthy treat! It's gluten-free and made with dark chocolate, roasted almonds, and coconut oil. Easily make it vegan too!
Prep Time
10 mins
Total Time
30 mins
Servings: 16 servings
Calories: 133 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
- 1 cup roasted almonds salted or unsalted
- 9 or 12 oz bag of dark chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon flakey sea salt optional if using unsalted almonds
Instructions
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between, until fully melted. This ensures it doesn’t burn. Alternatively, use the double boiler method for melting.
- Gently fold in the toasted almonds, reserving a few for sprinkling on top.
- Pour the mixture onto the lined baking sheet and use a spatula to spread it into an even layer of your desired thickness. Sprinkle the remaining almonds on top.
- Place the baking sheet in the refrigerator and let it chill until firm, approximately 20 minutes.
- Remove the bark from the refrigerator and allow it to come to room temperature before cutting.
Cup of Yum
Notes
- Almonds: You can use slivered or sliced almonds too.
- Melt the Chocolate in Intervals: This is my #1 tip for making almond bark. When melting your chocolate in the microwave, heat it in 20- to 30-second intervals and stir frequently to prevent it from burning. Patience ensures a smooth melt without overheating.
- Nut Variations: Experiment with different nut varieties, like peanuts, cashews, pecans, hazelnuts, macadamia nuts, or pumpkin seeds.
- No Microwave, No Problem: Use the double boiler method or a glass bowl over a saucepan with water. I left detailed instructions in the recipe card below!
- Melt Chocolate on Stove: To melt chocolate on the stovetop, create a makeshift double boiler by placing a heatproof bowl over a pot of simmering, not boiling, water. Ensure the water doesn’t touch the bottom of the bowl. Stir the chocolate in the bowl continuously until it’s smooth and entirely melted, maintaining a gentle heat to prevent overheating.
- Storing: At room temperature for 1 week, in the refrigerator for up to 1 month, freezer for up to 3 months.
Nutrition Information
Calories
133kcal
(7%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
Sodium
164mg
(7%)
Potassium
145mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
2IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
64mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 133
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 164mg | 7% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.