Chocolate Bark

5 from 1 vote

This easy chocolate bark recipe is a sweet and tasty treat that you can make at home. Made with toasted almonds, coconut, and dried cherries, it's absolutely delicious. Easily customizable to make your own too! Gluten-free and easily made dairy-free.

Course Dessert

Cuisine American

Keyword almond chocolate bark, chocolate bark, dark chocolate bark

Prep Time 15

Chill Time 30

Total Time 45

Servings servings

Calories 120kcal

Author Kelly Nardo

Ingredients

1/2 cup raw almonds (72 grams)
1/3 cup shredded coconut (25 grams)
1/2 cup dried cherries (80 grams)
8 ounces dark chocolate (I like using 60 or 70%)
flaky sea salt, for sprinkling

Instructions

Toast your almonds. Heat up a small skillet over medium-low heat. Add almonds and toast for 3-5 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from the heat.
Toast your coconut. Using the same pan, turn down the heat to low and add your coconut. Toast for 30-60 seconds, stirring frequently, until they start to brown and become toasted. This will happen fairly quickly so keep an eye on them. Immediately remove from the heat.
Prep your ingredients. Roughly chop your almonds and cherries. If using a chocolate bar, break it into equal-sized pieces.
Melt chocolate. Add chocolate to a medium-sized microwave-safe bowl. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn and it's evenly melting. You can also use the double boiler method. In a small pot, add water and bring to a slow boil. Place a glass bowl over top, add chocolate, and stir until melted.
Mix your ingredients. Add most of the chopped almonds, chopped cherries, and toasted coconut to your melted chocolate and mix well to combine. I like to save a little of each ingredient to sprinkle on top of the chocolate bark.
Make chocolate bark. Line a small baking sheet with parchment paper or a silicone mat. Pour out your chocolate mixture onto the pan and spread out evenly in a thin layer, about 1/4-1/2 inch in thickness. Sprinkle with remaining almonds, cherries, and coconut. Finish off with a good sprinkle of flaky sea salt.
Let chill. Place in the fridge for 20-30 minutes to harden. Once hardened, break into 2-inch pieces.
Enjoy!

Notes

servings will depending on how big or small your break your pieces into.

Nutrition