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.
- 1 1/2 cups dairy free semi-sweet or dark chocolate chips
- 1 cup sliced almonds, toasted*
- 3/4 teaspoon sea salt flakes**
- Prepare baking sheet by lining with parchment paper. Set aside.
- 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.
- Stir chocolate chips until fully melted and smooth. Add toasted almonds and stir gently to coat.
- Spread chocolate coated almonds onto prepared baking sheet, in even layer. Sprinkle sea salt flakes over chocolate.
- Place baking sheet into refrigerator for 1-2 hours, to completely harden.
- Remove chocolate bark from refrigerator and break chocolate into roughly 3-inch pieces. Place into airtight container and store in refrigerator.
**If you can’t find sea salt flakes, you can use 1/2 teaspoon sea salt.
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