There are few things more satisfying than the perfect sweet and salty treat, and let me tell you, this Salted Almond and Coconut Bark is *it*. Imagine the snap of rich, dark chocolate melting on your tongue, followed by the nutty crunch of toasted almonds and the tropical sweetness of coconut. A final, delicate sprinkle of flaky sea salt ties it all together, creating a symphony of flavors that tastes incredibly gourmet. The best part? It’s ridiculously simple to make. Whether you need a last-minute dessert, a sophisticated homemade gift, or just a little something to brighten your afternoon, this bark is your new go-to.
Ingredients
• ½ cup / 113g coconut butter
• 3.5 oz / 100g dark chocolate, 70% cacao or higher
• ½ cup / 70g whole raw almonds
• ½ tsp / 2.5ml almond extract
• ½ cup / 40g unsweetened flaked coconut
• 10 drops liquid stevia, or to taste
• Flaky sea salt, for sprinkling
Instructions
1. Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
2. Spread the almonds and coconut flakes in a single layer on the prepared sheet. Toast for 5-8 minutes, stirring halfway, until golden and fragrant. Watch closely to prevent burning. Set aside to cool completely.
3. While the nuts and coconut cool, set up a double boiler or a heatproof bowl over a saucepan of simmering water. Add the dark chocolate and melt, stirring occasionally until completely smooth.
4. Remove the chocolate from the heat. Stir in the coconut butter until the mixture is fully incorporated and glossy. Mix in the almond extract and liquid stevia.
5. Line a separate small baking sheet or pan with parchment paper. Pour the chocolate mixture onto the paper, using a spatula to spread it into an even layer about ¼-inch thick.
6. Immediately sprinkle the cooled, toasted almonds and coconut flakes over the chocolate. Gently press them into the surface so they stick.
7. Finish with a generous sprinkle of flaky sea salt over the entire surface.
8. Refrigerate for at least 1 hour, or until the bark is completely firm. Once set, break it into rustic pieces and serve.
Nutritional Information
• Calories: 150
• Fat: 13g
• Protein: 2g
• Net Carbs: 3g
• (Note: Nutrition is an estimate and may vary based on used.)
Pro Tips
• For the richest flavor and a glossy, professional finish, don’t skimp on the chocolate. A quality bar with 70% cacao or higher makes all the difference.
• Want clean, geometric shards instead of rustic pieces? Let the bark set in the fridge for 20 minutes, score it with a sharp knife, then return it to set completely before breaking along the lines.
• Make this bark your own! Swap the almonds for toasted pecans or walnuts, or add a pinch of cinnamon or cayenne to the melted chocolate for a touch of warmth.
• To maintain that satisfying snap, store the bark in an airtight container in the refrigerator. It will stay fresh and delicious for up to two weeks.
FAQ
Q: How should I store this coconut almond bark
A: To maintain its satisfying snap, store the bark in an airtight container in the refrigerator. It will stay fresh and delicious for up to two weeks.
Q: Can I use different nuts in this chocolate bark recipe
A: Yes, you can easily make this bark your own. Try swapping the almonds for toasted pecans or walnuts, or add a pinch of cinnamon or cayenne to the melted chocolate for a touch of warmth.
Q: What kind of chocolate is best for this bark
A: For the richest flavor and a glossy, professional finish, a quality dark chocolate bar with 70% cacao or higher is recommended as it makes all the difference.
Q: How do I get clean even pieces of chocolate bark
A: For clean, geometric shards instead of rustic pieces, let the bark set in the fridge for 20 minutes, score it with a sharp knife, then return it to the fridge to set completely before breaking along the lines.
