This salted dark chocolate almond bark is crunchy, salty, and chocolatey, with toasted almonds and flaky sea salt folded right into glossy melted chocolate. Super easy to make and get creative with just 4 ingredients and a few minutes of hands-on time. This version is made sugar-free and keto-friendly, perfect for holiday gifting or a little fridge snack.
If you love bark-style treats as much as I do, you'll want to try my white chocolate almond bark and peanut butter protein bark next!
This post may contain affiliate links.
Want to Save This?
Enter your email below, and I'll send the link straight to your inbox. Plus, you'll receive my tested recipes each week!
Chocolate almond bark is the easiest thing to make and I love that you can get creative with the toppings and mix-ins. This is a basic recipe so feel free to add whatever you have on hand to make it yours. The toasted almonds really make a difference!
Ingredients You'll Need For This Recipe
Full ingredient amounts, instructions, and notes are in recipe card at the bottom of this post. (or use the 'jump to recipe' button at the top of this post).
How To Make
- Toast raw almonds in a skillet over low heat for 5-7 minutes, stirring occasionally. Set aside to cool.
- Add the broken chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and melted.
- Let the chocolate cool slightly, stirring as it cools.
- Stir in the toasted almonds, reserving 2 tablespoons for topping, and add salt to taste.
- Line a baking sheet or dish with foil or parchment paper and pour in the chocolate mixture. Spread it out evenly. The thickness will depend on the size of your pan.
- Sprinkle the reserved almonds on top.
- Refrigerate for 3-4 hours or until fully set.
- Break into pieces to serve.
Tips and Tricks
Don't skip the toasting step. I know, I know, it feels optional, but listen, toasty almonds taste like they've been on a spiritual journey. Raw almonds are fine, sure, but toasted almonds? Whole other level. It's five minutes of low-heat stirring and suddenly you're that person who "gets" flavor.
Use the good salt. This is not the moment for the dusty table salt hiding in the back of your pantry. You want flakey, fancy salt that looks like you're sprinkling magic. It makes every bite hit differently, and honestly, it's what you need to get that gourmet chocolate taste we all crave. Yes, I am a salt snob and I'm not afraid to admit it!
Related
If you enjoyed this recipe, check out these other easy recipes:
Recipe
Salted Dark Chocolate Almond Bark
Ingredients
- ½ cup raw or toasted whole almonds
- 7 oz dark chocolate
- 2 tablespoon coconut oil
- rock salt or flaky sea salt
Instructions
- Toast almonds for 5-7 minutes in a medium skillet on low heat. Allow to cool slightly.
- Microwave chocolate pieces and coconut oil in a bowl in 30-second intervals, stir after each interval, until completely melted. Or, use double boiler method. Allow to cool slightly.
- Stir in toasted almonds, reserving 2 tablespoon for topping, and salt to taste.
- Pour chocolate mixture onto a parchment or foil-lined baking sheet. The thickness of the chocolate depends on the size of the baking sheet.
- Top with remaining almonds.
- Refrigerate for 3-4 hours or overnight.
- Break it into pieces and serve.
Olivia Wyles says
I love how easy and customizable chocolate bark is. I really enjoy keeping this in the fridge for a quick snack.