Dark Chocolate Almond Bark Recipe with Sea Salt. An easy and delicious dessert everyone will love! Vegan, gluten free, and so simple to make.
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!
This chocolate almond bark is one of my new favorite recipes for the holidays.
It is incredibly addicting, so simple to make, and tastes like a fancy treat!
This recipe also happens to be vegan and gluten free, so it can be enjoyed by all.
How to make chocolate almond bark
Preheat oven to 350 degrees .
Line a cookie sheet with parchment paper and place the slivered almonds down and spread out so that they lay 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 almond mixture.
Use a rubber spatula to flatten out the chocolate evenly into the pan
Sprinkle with flaked sea salt generously.
Refrigerate for an hour, or until set.
Break into pieces and store in the fridge or freezer.
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.
That’s why I used slivered almonds in this recipe – they give the perfect amount of nuttiness without any big bites getting stuck in your teeth.
This almond bark is easy to chew and the perfect amount of crunch!
This is definitely a staple for us now.
I cannot wait to make it for a Christmas party this weekend!
I usually make a double batch because it is gone in a hot second.
Everyone goes crazy for this recipe!
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!
More No Bake Christmas Recipes
- Chocolate Peanut Butter Crunch Cups
- Healthy No Bake Peanut Butter Truffles
- Vegan Peanut Butter Cups
- Healthy Peanut Butter No Bake Cookies
- Almond Butter Cups
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Chocolate Almond Bark Recipe
- 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
Amount Per Serving: Calories: 144Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 146mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 2g