Healthy 3 ingredient dark chocolate almond bark made in a refrigerator! This easy to make, no bake dessert and snack is vegan, paleo, gluten free and low carb. The perfect healthy kid friendly treat!
Best Ever Almond Bark
I am not sure about you, but I love chocolate bark. It is a wholesome treat that I love to enjoy all year round! And there are so many fun variations – from pretzel bark to m&m bark to coconut bark. But, in all honesty, almond has to be my favorite.
This no bake chocolate bark is rich and creamy and perfectly crunchy. It is only made with good for you ingredients that make your body feel great! You can enjoy this amazing snack and dessert with your kids, as a vegan, as an athlete, and as a fitness lover.
Dark chocolate almond bark is the idea post dinner treat, afternoon pick me up, and late night bite. We love it so much we have to make double batches!
Is dark chocolate almond bark healthy?
The term “healthy” is all relative. I consider this dark chocolate bark healthy because it called for minimal ingredients and has tons of health benefits! There are no preservatives, no added sugars, and no random ingredients!
In fact, there are only 3 ingredients in this easy no bake dessert:
- Toasted almonds
- Dark Chocolate
- Coconut oil
This means that this dessert is vegan, grain free, gluten free, low carb, dairy free, and refined sugar free.
When you eat one piece of chocolate-y almond bark, you’re getting a hearty dose of protein, fiber, and minerals from the almonds. The dark chocolate is loaded with good for you antioxidents. The coconut oil provides an extra dose of healthy fats.
Definitely dessert and snack worthy.
Ingredients in vegan almond bark
Every single ingredient used to make healthy no bake chocolate bark was hand selected to create the healthiest dessert possible.
Use any type of dark chocolate you want to make this delicious treat! Dark chocolate has lots of health benefits and is packed with antioxidants. For this no bake recipe, I used Hu Chocolate vegan dark chocolate.
Almonds are a wonderful source of vitamin E, protein, and fiber. I highly recommend using toasted almonds in this recipe! You can buy toasted almonds or make your own by simply roasting them. in the oven at 350 F for 10 to 12 minutes, stirring occasionally.
Refined coconut oil has no taste, so don’t worry if you don’t like the flavor of coconut! I highly recommend using coconut oil to make your melted dark chocolate super spreadable and soft.
Variations of chocolate bark
You guys probably know by now that I love simple and easy recipes! The sky’s the limit when it comes to homemade chocolate bark, so feel free to get creative!
Add sprinkles: There is nothing more fun than adding sprinkles to desserts. Adding some fun festive sprinkles to this bark is perfect for parties and kids!
Add m&ms: Add some yummy m&m’s for an extra crunch and fun twist to this almond bark!
Swap out Dark Chocolate: Simply substitute with any chocolate! You can use milk, semisweet, vegan, or dairy free!
Swap out Almonds: If you do not have or like almonds, you can substitute with any nut! Try peanuts, pecans, or walnuts!
Add pretzels: Looking for another salty addition? Add some crushed up pretzels for more crunch and whole grains.
What you’ll need to make three ingredient chocolate bark
For this easy no bake dessert recipe, you’ll only need a couple of kitchen tools making the clean up super easy! You’ll need a mixing bowl to make the dark chocolate bark and a fridge to set them.
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Stirring Utensil
- Measuring cups: 1 Tbsp and 1 cup.
How to make healthy dark chocolate almond bark
I love this no bake chocolate bark because it is easy they are to make! This recipe is the absolute perfect healthy dessert; plus, this plant based dessert is grain free, gluten free, and low carb!
First, line a small baking sheet with parchment paper. Make sure it will fit in your refrigerator!
Then, in a microwave-safe bowl, add your favorite chocolate and some coconut oil. Heat in 20-second intervals so you do not burn the chocolate. Keep stirring in between each interval until melted. If you want, you. can use the double boiler method also.
Once the chocolate is ready, simply fold in almonds in and saving a few to sprinkle on top. Next, you’ll pour your melted chocolate mixture onto the lined baking sheet and use a spatula to spread into an even layer of desired thickness.
Then simply refrigerate for about 20 minutes until firm.
Remove your almond bark from the refrigerator and bring to room temperature before cutting.
Store in an airtight container at room temperature, in the refrigerator or freezer for up to 1 month.
How to store extra chocolate bark
Make extra vegan dark chocolate almond bark? No worries, I love to save my extras in a sealed airtight container at room temperature for 1 week, in the refrigerator for up to 1 month! You can also freeze this bark for up to 3 months – before enjoying, allow the bark to defrost for 15 minutes at room temperature.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Looking for other tasty no bake dessert recipes? Check these out!
- No Bake Peanut Butter Banana Bread Bites
- Healthy No Bake Peanut Butter Fudge Cookies
- White Chocolate Pumpkin Spice Truffles
3 Ingredient Dark Chocolate Almond Bark
- 1 cup toasted almonds
- 1 Tbsp coconut oil
- 9 oz dark chocolate chips, 1 bag
- 1 teaspoon flaked sea salt, optional
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, add chocolate and coconut oil. Heat in 20-second interval, stirring in between until melted. You can use the double boiler method also.
- Fold in almonds, savings a few to sprinkle on top.
- Pour onto a lined baking sheet and use a spatula to spread into an even layer of desired thickness. Sprinkle with more almonds on top.
- Refrigerate until firm, for about 20 minutes.
- Remove from the refrigerator and bring to room temperature before cutting. See notes on how to store.
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