Chocolate Almond Bark Recipe photo
Chocolate Almond Bark Recipe
photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.

2. Add honey and stir for 1-2 minutes until combined.

3. Remove from heat. Let cool for 1-2 minutes.

4. Add in almonds.

5. Line an 8x8 glass dish with parchment paper. Pour chocolate mixture into the dish.

6. Put in the freezer for 30 minutes (or until hard).

7. Remove from the freezer, break into squares and enjoy!

8. Store in the fridge, otherwise chocolate bark will melt.

Recipe submitted by Emily, Ottawa, Canada

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Great basic recipe! Make it gourmet by adding extras like coconut, dried cranberries, cocoa nibs.
# Posted By jan | 9/25/12 3:01 PM
What could I use instead of honey? I need SF?
# Posted By Brenda | 9/26/12 4:34 AM
Could also lightly toast the almonds first.
# Posted By Newmoon | 1/30/14 2:09 AM
Use brown rice syrup.
# Posted By Ida W | 1/31/14 5:49 AM
How do you keep the coconut oil from rising to the top while its chilling? I stirred it well while it was on the stove but then when it was ready to eat the ingredients were too separated and it wasn't a great experience.
# Posted By Mylesa | 1/31/14 12:21 PM
I made this the other night - delicious... but the coconut separated a bit. Also, I used half raw honey and half agave - the agave never set... but it didn't stop me from eating it! How do you get the coconut oil to stay bonded to the cocoa? Next time I will use only honey for sweetener, and I'm hoping that will be better. But, no complaints regardless! I just hope to make it look better so I can share with more than my family and not have to explain why it looks marbled!
# Posted By KC | 2/1/14 7:01 PM
Yes, mine also separated as it chilled. I ended up with sticky honey at the bottom of the pan, then a layer of chocolate and then a thin layer of white coconut oil? I can't work out what I did wrong.. any ideas would be greatly apprecaited.
# Posted By Angela | 2/2/14 6:42 PM
This is a great no-guilt treat. Thanks for sharing!
# Posted By Tod P{hillips | 2/6/14 4:21 PM
Been trying this recipe nightly with my daughter - we make very small batches, because it's hard to resist eating it all! Anyway, it's getting better. I think the key is to really make sure everything is melted and blended well together before pouring it in to set. I wish it didn't melt so quickly, otherwise I'd be bringing and sending it to friends! *more for us I guess*!!!
# Posted By KC | 2/6/14 6:44 PM
My new favorite...definitely need to store in fridge though...good thing because if it was on the counter I would eat it all at once
# Posted By Lisa | 2/23/14 4:32 PM
Use Coconut Butter for best flavor and sweeten with stevia for diabetics.
# Posted By j. oelke | 2/28/14 12:52 AM
I plan to cut the honey in half next time I try this. It turned out too sweet for us. I might try evaporated cane juice instead of honey so that the chocolate flavor is not overpowered by the honey.
# Posted By Carmen | 8/11/14 3:22 PM

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