I made this Vegan Almond Bark for my mom’s birthday last month. The almonds stayed crunchy on the chocolate, and my dad loved it.
Easy Vegan Almond Bark Recipe
This vegan almond bark features a smooth, rich chocolate base that is complemented by the added crunch of roasted almonds. The preparation is quick and the cooling time allows for a satisfying texture that melts in your mouth. The recipe serves about 12 pieces.
Ingredients
- 1 cup dark vegan chocolate chips
- 1 cup almonds, coarsely chopped
- 1 teaspoon coconut oil
- 1/2 teaspoon sea salt, optional
- 1 teaspoon vanilla extract, optional
Instructions
- Melt the Chocolate: In a microwave-safe bowl, combine the dark vegan chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
- Add Almonds: Stir the coarsely chopped almonds into the melted chocolate. If desired, add a pinch of sea salt and vanilla extract for flavor.
- Spread the Mixture: Line a baking sheet with parchment paper. Pour the chocolate-almond mixture onto the sheet and spread it evenly with a spatula to your desired thickness.
- Cool and Set: Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is fully hardened.
- Break into Pieces: Once set, remove from the refrigerator and break the bark into pieces. Store in an airtight container for up to two weeks.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 12 pieces
- Calories: 150kcal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 10g
I store the bark in the freezer for up to one month. The stay crunchy, and I serve straight from the freezer.
