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3-ingredient salted dark chocolate almond bark

Dark Chocolate Almond Bark

This 3-ingredient dark chocolate almond bark is the best no-bake, healthy treat! It's gluten-free and made with dark chocolate, roasted almonds, and coconut oil. Easily make it vegan too!
5 from 13 votes
Prep Time 10 minutes
Total Time 30 minutes
Serving 16 servings

Ingredients
 

  • 1 cup roasted almonds, salted or unsalted
  • 9 or 12 oz bag of dark chocolate chips
  • 1 tbsp coconut oil
  • 1 teaspoon flakey sea salt, optional if using unsalted almonds

Instructions

  • Line a small baking sheet with parchment paper.
  • In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between, until fully melted. This ensures it doesn’t burn. Alternatively, use the double boiler method for melting.
    side by side of how to melt chocolate for almond bark
  • Gently fold in the toasted almonds, reserving a few for sprinkling on top.
  • Pour the mixture onto the lined baking sheet and use a spatula to spread it into an even layer of your desired thickness. Sprinkle the remaining almonds on top.
  • Place the baking sheet in the refrigerator and let it chill until firm, approximately 20 minutes.
  • Remove the bark from the refrigerator and allow it to come to room temperature before cutting.
    side by side of what it looks like to set chocolate almond bark in the freezer

Notes

Almonds: You can use slivered or sliced almonds too.
Melt the Chocolate in Intervals: This is my #1 tip for making almond bark. When melting your chocolate in the microwave, heat it in 20- to 30-second intervals and stir frequently to prevent it from burning. Patience ensures a smooth melt without overheating.
Nut Variations: Experiment with different nut varieties, like peanuts, cashews, pecans, hazelnuts, macadamia nuts, or pumpkin seeds.
No Microwave, No Problem: Use the double boiler method or a glass bowl over a saucepan with water. I left detailed instructions in the recipe card below!
Melt Chocolate on Stove: To melt chocolate on the stovetop, create a makeshift double boiler by placing a heatproof bowl over a pot of simmering, not boiling, water. Ensure the water doesn’t touch the bottom of the bowl. Stir the chocolate in the bowl continuously until it’s smooth and entirely melted, maintaining a gentle heat to prevent overheating.
Storing: At room temperature for 1 week, in the refrigerator for up to 1 month, freezer for up to 3 months.

Nutrition

Calories: 133kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 164mg | Potassium: 145mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 0.4mg
Course Dessert
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!