Salted Dark Chocolate Almond Bark

Chocolate almond bark. Listen. I didn't plan on making this today, but here we are because apparently my self-control has taken the afternoon off. It started with "I'll just toast a few almonds for a snack" and suddenly there's melted dark chocolate everywhere, the good salt is out, and I'm pretending this is all very intentional and not just me avoiding my inbox. But honestly? Zero regrets. It's salty, crunchy, chocolatey chaos in the best possible way. You melt, you stir, you sprinkle, you wait (ugh, the waiting), and then you break it into pieces and somehow half of it mysteriously disappears before you even put it in a container. That's the kind of recipe we're working with here.

How to Make Salted Dark Chocolate Almond Bark

Chocolate almond bark, in case you've never made it, is literally just melted dark chocolate (I kept mine sugar-free with Lily’s) with crunchy toasted almonds mixed in and a sprinkle of fancy flakey salt mixed in and on top. That's it. No rules, no measuring police, no "you must temper your chocolate" nonsense. Want to swap almonds for cashews or pecans? Go for it, my friend. Feeling chaotic and want to throw in dried cranberries, coconut, or honestly…potato chips? Same. I support this energy. (Well, unless you’re low carb!)

Baking? Nope. Not today. This is more of a "melt, stir, dump it on a pan, and forget about it in the fridge" situation. Give it a few hours to chill (aka the hardest part of the recipe), and suddenly you're standing there breaking apart glossy shards of chocolate like you're starring in your own holiday baking special. Do I always "taste test" a piece before dinner? Absolutely not. Never. Couldn't be me.

And listen, this is one of those Use What You've Got recipes, which means the possibilities are endless. Swap the chocolate, swap the nuts, add toppings, skip toppings, make it sweet, make it salty, make it yours. Every time I make this, it's a little different, which I'm calling a feature, not a flaw. One bowl, one pan, minutes of actual effort, and you've got a fridge full of crunchy, salty, chocolatey happiness.

Ingredients You'll Need For This Recipe

• ½ cup raw or toasted whole almonds
• 7 oz dark chocolate like Lily's or ChocZero
• 2 tablespoon coconut oil
• rock salt or flakey sea salt like Redmond Real Salt

Step By Step Instructions

1. Toast raw almonds in a skillet over low heat for 5-7 minutes, stirring occasionally. Set aside to cool.
2. Add the broken chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and melted.
3. Let the chocolate cool slightly, stirring as it cools.
4. Stir in the toasted almonds, reserving 2 tablespoons for topping, and add salt to taste.
5. Line a baking sheet or dish with foil and pour in the chocolate mixture. Spread it out evenly - the thickness will depend on the size of your pan.
6. Sprinkle the reserved almonds on top.
7. Refrigerate for 3-4 hours or until fully set.
8. Remove from the foil and 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!

If you enjoyed this recipe, check out these other easy recipes:

• White Chocolate Almond Bark
• Peanut Butter Protein Bark
• Red White and Blue Yogurt Bark

PIN FOR LATER!

I hope you get a chance to make this chocolate almond bark because it's one of those recipes that just makes life better. It's salty, crunchy, chocolatey goodness in every bite. Make it, share it, or don't, I will totally not judge. Remember to have fun! xoxo Olivia