Salted dark chocolate almond clusters, chocolate covered almond butter stuffed dates, white chocolate Paleo fudge, chocolate-coconut bites, shortbread cookies drizzled with chocolate. It appears that it is the peak time of year to think about indulging in the sweetest bites that we allow for in moderation. But we aren’t talking about the sugared corn syrup candy here, we are using quality ingredients that nurture the body, such as honey, coconut oil and almonds. So feel free to whip up two batches – to save for later, or gift away!
Take a fancy plate of this dark chocolate almond bark to a holiday party and just watch how fast it disappears. Even though it is mildly sweet, people will adore it. There is just something about chocolate that is clearly irresistible. If you are seeking the best chocolate chips or bar of Paleo chocolate, start with looking at the cocoa content. Anything above 70% cocoa will be in your favor, with bonus points for being dairy-free. With this you will be eliminating refined sugar, dairy and emulsifiers – making a tremendous treat for those with food sensitivities. They will never forget it!
This almond bark stands on its own, exactly as it is. There isn’t a single thing that needs to be changed. Except for the fact that you can add, or take out, other ingredients. Don’t like almonds? Chop up some hazelnuts instead. Nut-free? How about cocoa nibs, dehydrated barberries or coconut flakes. You are the confectioner – own it.
Dark Chocolate Almond Bark Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 cups dark chocolate chips
- 6 tbsp. honey
- 3 tbsp. coconut oil
- 2 cups almonds
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- Preheat oven to 400 F.
- Line a baking sheet with parchment paper.
- In a large saucepan over medium-high heat, combine the honey and coconut oil. Allow the mixture to bubble, stirring constantly to prevent it from burning.
- Add the almonds to the saucepan with salt, cinnamon and nutmeg and constantly stir for about 4 minutes, until they are completely coated in the syrup. After 4 minutes, remove the saucepan from the heat.
- Place the nuts on the baking sheet. Place in the oven and cook for just 4 minutes. Remove the baking sheet promptly to prevent burning and allow the nuts to cool completely.
- Melt chocolate in the microwave on intervals of 20 seconds, alternatively, melt it over a double-boiler.
- Pour the almonds into the melted chocolate and mix until completely coated.
- Line a 13 x 9 inch glass baking dish with parchment paper and pour the chocolate mixture into it. Spread the mixture out evenly using a spatula.
- Refrigerate at least 1 1/2 hours to cool, if not more. Once it is completely hard all the way through, break into smaller pieces.