Dark Chocolate Almond Bark
Homemade Dark Chocolate Almond Bark is an easy, crowd-pleasing treat recipe. Gluten-free and vegan-friendly too!
For more easy dessert ideas, try our No Bake Chocolate Oat Bars, Date Coconut Balls, or Peanut Butter Clusters.
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What is Chocolate Almond Bark?
Chocolate bark is a type of sweet treat. It consists of a thin layer of melted chocolate topped with a variety of mix-ins such as nuts and dried fruit that is broken into pieces to resemble tree bark.
Our recipe for dark chocolate almond bark is a little different than the traditional bark recipe.
Unlike other varieties, it combines almonds, chia seeds, flax seeds, and coconut flakes to make a crunchy layer that is baked until golden and crisp. Then, it is topped with melted dark chocolate.
The combination of crunchy nuts and seeds with rich dark chocolate makes such a satisfying treat.
Why We Love This Dark Chocolate Almond Bark Recipe
- Easy to Make: One of the best things about this chocolate almond bark recipe is that it’s virtually failproof. Just melt the chocolate, combine the ingredients, and wait for them to set.
- Nutritious: This recipe combines nutritious, fiber-rich ingredients for a dessert you can feel good about eating.
- Customizable: You can easily mix and match different ingredients to satisfy your flavor preferences and dietary needs.
Ingredients
This recipe uses ingredients you likely already have on hand, making it easy to get started right away. See the recipe card for full information on ingredients and quantities.
- Almonds: This recipe uses raw unsalted almonds. Buy pre-chopped varieties, or chop them yourself.
- Seeds: Chia seeds and flax seeds add a slight crunch along with healthy fats and fiber. Make sure to use whole flax seeds and not ground-up meal.
- Coconut flakes: Use unsweetened coconut.
- Honey: This adds the perfect amount of sweetness.
- Coconut oil: For a stronger coconut taste, use unrefined coconut oil. For less coconut taste, use refined coconut oil. It’s more neutral in flavor.
- Dark chocolate: Skip the chocolate chips, and use high-quality baking chocolate. Brands such as Ghirardelli or Lindt make good dark chocolate, usually sold in 4-ounce bars. They have fewer ingredients than other varieties, meaning they melt down quickly and more evenly.
Substitutions and Add-Ins
If you’re looking to switch up the flavor of your dark chocolate almond bark, there are plenty of substitutions and add-ins to help this treat to suit your preferences.
- Chocolate: If you’re not a fan of dark chocolate, use semi-sweet chocolate, milk chocolate, or white chocolate instead. Just make sure to go with a high-quality brand for the best flavor.
- Almonds: If you’re allergic to almonds or don’t like the taste, you can use peanuts, cashews, pecans, hazelnuts, macadamia nuts, or pumpkin seeds instead. Give them a rough chop before mixing them in.
- Honey: If you don’t want to use honey to sweeten your chocolate bark, you can use maple syrup or agave nectar instead. You can also omit the sweetener altogether if you want a less sweet dessert.
- Salt: Create a sweet and savory combination by sprinkling flakey sea salt over the bark before the chocolate sets.
- Pretzels: If you want a bit of extra crunch, include pretzel pieces with the chopped almonds.
- Dried Fruit: Try topping the chocolate with dried cranberries or raisins before it hardens.
- Candy: For extra flavor and texture, try scattering pieces of your favorite candy on top of the bark. This is also a great way to add a bit of festive flair for holidays!
How to Make
Check out the recipe card below for detailed instructions.
Step 1: Combine the almonds, chia seeds, flax seeds, coconut flakes, and a pinch of salt in a large bowl. Whisk the wet ingredients in a separate bowl. Then, pour the mixture over the dry ingredients. Stir to combine and coat.
Step 2: Spread the mixture in an even layer on a parchment-lined baking sheet, and bake at 350F until golden.
Step 3: Melt the chocolate over a double boiler or in a microwave. Make sure to stir it every 30 seconds as it melts!
Step 4: Spread chocolate over the roasted nut mixture. Chill in the fridge until solid. Break into pieces and enjoy.
Recipes FAQs
Aim to spread the chocolate about ¼ to ½ inch thick evenly over the nuts. This allows it to hold up to the weight of the topping without being too thick.
Store leftover dark chocolate almond bark in an airtight container at a cool room temperature. It will stay fresh for up to 5 days.
Make sure no water or liquid comes into contact with the chocolate. Then, be sure to stir it every 30 seconds, and use gentle heating methods to prevent it from burning.
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If you try Dark Chocolate Almond Bark, please leave a comment and a star rating letting us know how you liked the recipe.
PrintDark Chocolate Almond Bark
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: approx 18–22 pieces 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Homemade chocolate almond bark is probably one of the easiest things you can make at home. Loaded with wholesome almonds, flax seeds, chia seeds, and dark chocolate.
Ingredients
- 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. good-quality dark chocolate
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine almonds, chia seeds, flax seeds, coconut flakes, and a pinch of salt.
- Whisk together honey, coconut oil, and vanilla. Pour over the dry ingredients. Stir until all the dry ingredients are evenly coated.
- Spread onto the prepared baking sheet. Use the back of a wooden spoon to pat down the mixture into an even thin layer.
- Bake for 10-12 minutes or until golden and toasted. Set aside to cool completely. It will harden as it cools.
- Melt the chocolate over a double boiler or in a microwave, heating and stirring every 30 seconds until the chocolate is melted and smooth. Spread the chocolate in an even layer over the nut mixture.
- Transfer to a refrigerator and chill for 30 minutes, or until solid. Break into bite-size pieces and serve. Store in a sealed container for up to 1 week at room temperature in a cool place or feel free to keep refrigerated.
Notes
- Chocolate: Use good-quality dark chocolate. Brands such as Ghirardelli and Lindt make baking chocolate in 4-ounce bars. Avoid using chocolate chips.
- Nutritional information is an approximate break down based on 22 pieces of bark with a serving size of 1 piece.
Nutrition
- Serving Size: 1 piece
- Calories: 146
- Sugar: 7.4 g
- Sodium: 108.4 mg
- Fat: 10.3 g
- Carbohydrates: 11.9 g
- Protein: 2.8 g
- Cholesterol: 0.6 mg
Recipe originally published 4/1/16 but since been updated with additional information.
This looks amazing! I’m always looking for snacks like this to throw in my hiking bag for those day trips where I know (knowing me) am going to want something sweet to snack on but will also be good for energy! I’m excited to make these before my hiking trip this weekend. Thanks for sharing!!!!
I hope you enjoy them Rebecca on your hiking trip!