Homemade almond coconut chocolate bark is probably one of the easiest things you can make at home! Loaded with wholesome almonds, flax seeds, chia seeds, and dark chocolate.
I tried thin bark for the first time couple weeks ago and instantly fell in love. It was loaded with coconut, almonds, and dark chocolate. So simple but so satisfying. I could not wait to re-create it with ingredients that I don’t mind eating every single day. Even though the one from the store was fairly “healthy” I knew I could do better at home.
This thin bark is made with zero processed ingredients. Only wholesome, get in my belly, without any guilt type of ingredients that you wont mind eating for breakfast, snack or dessert. There’s also good things, like chia seeds and flax seeds. I know both have been around for a while now but I’m just jumping on this “superfoods” bandwagon. So far, I’ve been loving it. If you’re not familiar with chia seeds or flax seeds, google it and I think you’ll be surprised as much as I was of their nutritional benefits.
Now to make this bark, you mix the dry ingredients with the wet. Bake for 10-14 minutes. Just keep an eye on the bark as it burns really easily. For my oven, I found that 11-12 minutes was just the perfect time to get the bark golden in color. Time will obv vary depending on your oven. But all you want is a nice golden (toasted) color. It will be soft and mushy after you take it out of the oven but don’t worry as the bark chills it will harden and crisp up.
Then you melt the chocolate, spread onto the bark, and chill for 30 minutes or so until it’s solid. Break into bite-size pieces and enjoy. Leftovers will stay crisp as long as they are stored in a sealed container in the refrigerator.
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- 1 cup raw unsalted almonds, roughly chopped
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- 1/2 cup unsweetened coconut flakes
- pinch of fine sea salt
- 1/4 cup honey
- 1 Tbsp. coconut oil, in liquid form
- 1 tsp. vanilla extract
- 8 oz. dark chocolate
- Preheat the oven to 350F.
- Line a medium baking sheet with parchment paper.
- In a large bowl, combine almonds, chia seeds, flax seeds, coconut flakes, and pinch of salt.
- Whisk together honey, coconut oil, and vanilla. Pour the mixture over the dry ingredients. Stir until all the dry ingredients are evenly coated.
- Spread onto the prepared baking sheet. Use the back of wooden spoon to pat down the mixture into an even thin layer.
- Bake for 10-14 minutes or until the bark is golden and toasty. The consistency will be soft and mushy but don’t worry as it chills it will harden and crisp up.
- While the bark is baking, melt the chocolate over a double boiler or in a microwave, heating and stirring every 30 seconds until chocolate is melted and smooth.
- Remove the bark from the oven and spread the chocolate over the bark in an even layer.
- Transfer the pan to a refrigerator (uncovered) and chill for 30 minutes, or until solid. Bark will further crisp up. Break into bite-size pieces and serve. Store leftovers in a sealed container in the refrigerator.
*add 30 minutes for bark to chill
Nutritional information is an approximate break down based on 22 pieces of bark with a serving size of 1 piece.