Homemade Almond Bark
Indulge in the irresistible simplicity of Homemade Almond Bark, a perfect blend of nutty crunch and rich chocolate decadence. This quick and easy recipe transforms roasted almonds and velvety dark chocolate into a luscious treat that’s ready in just 20 minutes of hands-on prep and cook time. Toasted to golden perfection, the almonds bring a warm, buttery depth to the smooth, melted chocolate, while a touch of coconut oil ensures a glossy, silky finish. For an extra layer of flavor, sprinkle flaky sea salt across the top to create a sweet-and-salty delight that will satisfy any craving. Ideal as a crowd-pleasing party snack, a thoughtful edible gift, or simply a homemade indulgence, this almond bark recipe is a versatile classic you’ll return to time and time again. Perfect for chocolate lovers and almond enthusiasts, it’s a naturally gluten-free dessert that’s easy to make and hard to resist.
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Recipe Information
Ingredients
- 2 cups Almonds
- 16 ounces Dark chocolate (or semisweet chocolate)
- 0.5 teaspoons Sea salt (optional, for garnish)
- 1 teaspoons Coconut oil (optional, for smoother chocolate)
Instructions
Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet and roast them for about 8-10 minutes, or until they are golden brown and fragrant. Remove from the oven and let them cool completely.
While the almonds are cooling, prepare the chocolate. Chop the dark chocolate into small, evenly sized pieces to ensure smooth melting.
Using a double boiler, melt the chocolate over low heat. Stir gently and continuously until the chocolate is smooth and fully melted. If desired, add 1 teaspoon of coconut oil to help achieve a glossy finish.
Line a baking sheet with parchment paper. Once the roasted almonds are completely cool, mix them into the melted chocolate until all the almonds are evenly coated.
Pour the chocolate-coated almonds onto the prepared baking sheet. Spread the mixture evenly with a spatula to form a thin, even layer.
Optional: Sprinkle a light dusting of sea salt on top of the bark for a sweet-and-salty flavor.
Allow the almond bark to cool and set at room temperature for about 2 hours, or place it in the refrigerator for 30-45 minutes to speed up the process.
Once the bark is fully set, break it into bite-sized pieces using your hands or a knife. Store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.1 g | 367% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 333.1 g | 121% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 227.1 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1007 mg | 77% | |
| Iron | 65.8 mg | 366% | |
| Potassium | 2536 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
