Vegan Dark Chocolate Almond Bark
This chocolate bark recipe is so easy to make. It's perfect to share with your loved ones during the Holiday Season (or anytime actually!)
Ingredients
- 1 cup slivered almonds
- 1 tablespoon + 1/2 teaspoon coconut oil (measured while solid)
- 1 teaspoon vanilla extract
- 1.25 cup of dark chocolate chips
- 1 teaspoon flaked sea salt
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper and lay the almonds out flat.
- Bake at 350 degrees for 8 - 10 minutes, checking often, until toasty brown but not burnt. Once the almonds are toasted put aside the cookie sheet with parchment paper for later.
- Meanwhile, in a saucepan or double boiler, add coconut oil, chocolate chips, and vanilla extract.
- Stir on low heat until completely melted (be careful not to burn the mixture).
- Add in toasted almonds and stir to combine.
- Use the cookie sheet with parchment paper you set aside earlier and pour on the chocolate mixture.
- Use a rubber spatula to flatten out the chocolate evenly into the pan.
- Sprinkle with sea salt flakes.
- Refrigerate for at least an hour, or until set.
- Once the bark is set break it into pieces by hand. Enjoy!
Notes
Store in an airtight container at room temperature or in the refrigerator for up to 5 days.