Dark Chocolate Almond Bark Recipe with Sea Salt. An easy and delicious gluten free dessert everyone will love!
After hosting Thanksgiving for the first time this year, I got even more excited about Christmastime and starting fun new traditions for my family.
My favorite traditions revolve around recipes, and I knew that I wanted to create some more easy and delicious holiday recipes that we can make every year!
I made this dark chocolate almond bark with sea salt yesterday, and as of the time I am writing this post we have finished off the entire batch.
I think it’s safe to say that we enjoyed it..maybe a little too much hah.
This recipe is everything a good dessert should be: easy to make, limited ingredients, and knock your socks off delicious.
The flaked sea salt on top is what gives this a huge wow factor and it’s my favorite part of this almond bark!
I also toasted the almonds first to give them a nutty rich flavor.
It doesn’t take very long and really adds great flavor.
I’m not normally an almond person, but I DEVOURED this bark.
I’m not a fan of desserts that are huge chunks of nuts.
While they can be delicious, my teeth don’t appreciate the hardness and stuff getting stuck in them.
This bark is easy to chew and the perfect amount of crunch!
This is definitely a staple for us now.
I’m also hosting Christmas for my mom and brothers this weekend, and plan to make a double batch of this dark chocolate almond bark.
Honestly I don’t think a single batch would last 5 minutes with a crowd!
If you double the recipe, you can use a bigger dish such as a 9 by 13 to make it easier.
Or you could just use two 8 by 8 dishes, whichever you have!
Let me know when you try this and what you think! Just leave a comment or review below!
Are you making this recipe? I want to see! Tag me on instagram @buildyourbite and hashtag #buildyourbite!
Click below to pin this Dark Chocolate Almond Bark:
Dark Chocolate Almond Bark with Sea Salt
- 1 cup blanched slivered almonds
- 1 tablespoon + 1/2 teaspoon coconut oil (measured while solid)
- 1 teaspoon vanilla extract
- 10 oz dark chocolate chunks or chips
- 1 teaspoon flaked sea salt
- Preheat oven to 350 degrees
- Line a cookie sheet with parchment paper and place almonds down and spread out so that they are flat
- Bake at 350 degrees for 8 - 10 minutes, checking often, until toasty brown but not burnt
- In a saucepan or double boiler, add coconut oil, chocolate chunks, and vanilla extract
- Stir on low heat until completely melted (be careful not to burn)
- Add in almonds and stir to combine
- Line an 8 by 8 baking dish with wax paper and pour in the chocolate mixture
- Use a rubber spatula to flatten out the chocolate evenly into the pan
- Sprinkle with sea salt flakes (you can use less if you don't like salty sweet, but it really adds a lot of flavor in my opinion)
- Refrigerate for an hour, or until set
- Store in the fridge or freezer