sea salt chocolate almond bark

Thin layer of toasted sliced almonds, coated in creamy dark chocolate and sprinkled with sea salt flakes. Crunchy, creamy, sweet, salty. All the good things.

I recently purchased these dark chocolate bark thins at Target and I discovered very quickly how much I loved the chocolate, almond, sea salt combo. They were so addicting! I also liked that I could just grab a couple pieces out of the bag whenever I had a chocolate craving.

As convenient as it may be to buy them at the store, those chocolate bark thins are a little pricey. I knew they couldn’t be difficult to make. Only a few ingredients. Chocolate, sliced almonds and sea salt. Easy-peasy.

I used semi-sweet chocolate chips {Guittard chocolate, the good stuff}, but you could really use any of your favorite dairy free chocolate. I also used already toasted sliced almonds from Trader Joe’s. I love to use them in salads, on top of smoothie bowls and in this quick chocolate almond bark. You can also toast your own sliced almonds. It only takes a few minutes.

The chocolate-almond mixture is spread into a thin layer onto a baking sheet. I like it extra thin, but you can make it as thin or thick as you like. Lastly, a sprinkling of sea salt flakes. Totally enhances the flavor of the chocolate and makes this chocolate almond bark completely addicting. Then it’s broken into perfectly imperfect pieces to enjoy.

A sweet, salty, crunchy, chocolatey treat. This sea salt chocolate almond bark would make a delicious gift for a friend or you could just store it in your fridge and keep it all to yourself. No judgement.

sea salt chocolate almond bark

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: desserts

SERVES: 8-10

INGREDIENTS

• 1 1/2 cups dairy free semi-sweet or dark chocolate chips
• 1 cup sliced almonds, toasted*
• 3/4 teaspoon sea salt flakes**

INSTRUCTIONS

1. Prepare baking sheet by lining with parchment paper. Set aside.
2. In glass bowl, place chocolate chips. Microwave on medium heat for 30 seconds. Stir and microwave an additional 15 seconds. Stir and microwave additional 15 seconds if needed.
3. Stir chocolate chips until fully melted and smooth. Add toasted almonds and stir gently to coat.
4. Spread chocolate coated almonds onto prepared baking sheet, in even layer. Sprinkle sea salt flakes over chocolate.
5. Place baking sheet into refrigerator for 1-2 hours, to completely harden.
6. Remove chocolate bark from refrigerator and break chocolate into roughly 3-inch pieces. Place into airtight container and store in refrigerator.

NOTES

*To toast sliced almonds, place in single layer on baking sheet. Bake at 350 degrees 3-5 minutes, stirring halfway through. Bake until golden and toasted.

**If you can’t find sea salt flakes, you can use 1/2 teaspoon sea salt.

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