Our chocolate almond bark recipe is a healthy, protein-rich snack that’s naturally sugar free and easy to make.
After a holiday full of treats, we wanted to reset and enjoy cleaner eating for a bit—real-food sugars like fruit and fewer processed sweets. It felt good to give our bodies a break from the nonstop holiday desserts and party treats. By midweek we were back to simple, wholesome meals and everyone felt better for it.
When Friday rolled around we still wanted to celebrate the start of the weekend, but with a lighter dessert. My son and I picked up a bar of gluten-free, vegan dark chocolate while my daughter was at school. If your family prefers semi-sweet or milk chocolate, feel free to substitute, but we chose sugar-free dark chocolate to keep this treat low in added sugars.
We already had the rest of the ingredients at home: almond butter (we used Barney Butter Bare Smooth), coconut oil, coarse sea salt, almonds and coconut flakes. To make the bark, melt the chocolate and coconut oil together—either in a double boiler on the stove or carefully in the microwave. Spread half the melted chocolate over parchment on a baking sheet to form a thin base layer, then dollop or spread the almond butter as a second layer. Pour the remaining chocolate on top, smoothing it with a spatula if needed. Finish with crushed almonds, coconut flakes and a pinch of coarse sea salt for balance.
This whole process took about ten minutes to prepare (plus the melting time), and we popped the tray in the freezer for 20 minutes until the bark was firm. It’s one of the easiest desserts we’ve made and the kids loved helping with the crushing and sprinkling. If you enjoy no-bake healthy desserts, this is a great, family-friendly option.
Chocolate Almond Bark Recipe
This recipe is gluten free, peanut free and vegan. It yields about 9 pieces and freezes well for up to a week.
Chocolate Almond Bark
This recipe is gluten free, peanut free and vegan.
Dessert
American
Ingredients
-
10
oz
sugar free dark chocolate chips
(vegan, gf) -
1
tbsp
coconut oil -
1/4
cup
sugar free almond butter
(We used Barney Butter Bare Smooth) -
1/8
cup
coconut flakes -
1
pinch
coarse sea salt -
10
almonds
Instructions
-
Line a baking sheet that fits in your freezer with parchment paper.
-
Melt chocolate and coconut oil in a double boiler, stirring regularly. Alternatively, microwave in short bursts until about 90% melted.
-
Remove from heat and continue stirring until the chips are fully melted to avoid overheating.
-
Pour half the chocolate onto the parchment and spread into a thin, even layer with a spatula.
-
Drop or spread the almond butter over the chocolate as the middle layer.
-
Pour the remaining chocolate on top and smooth if needed.
-
Place almonds in a bag or between parchment and crush with a mallet or the bottom of a container—this is a great task for kids.
-
Sprinkle the crushed almonds evenly over the top layer of chocolate.
-
Add coconut flakes on top.
-
Finish with a pinch of coarse sea salt for contrast.
-
Freeze for about 20 minutes, or until the chocolate is set.
-
Cut into pieces and serve chilled.
-
Enjoy!
Recipe Notes
Use soft almond butter so it’s easy to spoon or spread. If it’s too firm, warm it a few seconds in the microwave—don’t melt it completely, or the bark will take longer to set in the freezer.
Calories from Fat 18
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