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Almond Coconut Chocolate Bark Recipe



  • 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


  1. Preheat the oven to 350F.
  2. Line a medium baking sheet with parchment paper.
  3. In a large bowl, combine almonds, chia seeds, flax seeds, coconut flakes, and pinch of salt.
  4. Whisk together honey, coconut oil, and vanilla. Pour the mixture over the dry ingredients. Stir until all the dry ingredients are evenly coated.
  5. Spread onto the prepared baking sheet. Use the back of wooden spoon to pat down the mixture into an even thin layer.
  6. 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.
  7. 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.
  8. Remove the bark from the oven and spread the chocolate over the bark in an even layer.
  9. 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