Our chocolate almond bark is a simple, healthy snack — high in protein and sugar free.
After a sugar-filled holiday weekend of recipe testing, school treats, and celebratory meals, we decided to give our bodies a short reset and focus on real-food sugars like fruit. It felt good to dial back the sweets, but when Friday rolled around we still wanted a weekend treat — just a healthier one. My son and I picked up gluten-free, vegan dark chocolate (you can substitute semi-sweet or milk chocolate if preferred), with the goal of keeping this version sugar free.
We already had the rest of the ingredients at home: smooth almond butter (we used Barney Butter Bare Smooth), coconut oil, coarse sea salt, whole almonds, and coconut flakes. To make the bark, melt the chocolate with coconut oil in a double boiler on the stove or in short bursts in the microwave. Spread half the melted chocolate onto a parchment-lined baking sheet as a thin base layer, add dollops of almond butter, then pour the remaining chocolate on top to seal the almond layer. Finish with crushed almonds, coconut flakes, and a sprinkle of coarse sea salt.
Prep takes about 10 minutes (mostly melting time), then the bark freezes 20 minutes until firm. It’s one of the easiest desserts we’ve made and the whole family loved it — it’s very kid-friendly, so children can help crush almonds or spread layers. If you enjoy no-bake, healthy sweets, this is a great one to try. Below is the streamlined recipe.
Chocolate Almond Bark Recipe
This recipe is gluten free, peanut free, and vegan. It yields about 9 pieces and freezes well for up to a week.
Chocolate Almond Bark
This recipe is gluten free, peanut free and vegan.
Dessert
American
30 minutes
9
27 kcal
Ingredients
- 10 oz sugar free dark chocolate chips (vegan, gf)
- 1 tbsp coconut oil
- 1/4 cup sugar free almond butter (We used Barney Butter Bare Smooth)
- 1/8 cup coconut flakes
- 1 pinch coarse sea salt
- 10 almonds
Instructions
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Line a baking sheet that fits in your freezer with parchment paper.
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Melt chocolate and coconut oil in a double boiler, stirring regularly, or microwave in short bursts until about 90% melted.
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Remove from heat and continue stirring until the chips are fully melted to prevent overcooking.
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Pour half the chocolate onto the parchment and spread into a thin, even layer.
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Drop spoonfuls of almond butter across the chocolate as the second layer, or spread it gently.
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Pour the remaining chocolate over the almond butter and smooth with a spatula if needed.
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Place almonds in a plastic bag or between parchment sheets and crush with a mallet or the flat bottom of a container (kid-friendly job).
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Sprinkle the crushed almonds evenly over the top.
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Add coconut flakes across the surface.
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Finish with a light pinch of coarse sea salt.
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Freeze for about 20 minutes, or until the chocolate is completely set.
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Cut into pieces and serve.
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Enjoy!
Recipe Notes
Use soft almond butter so you can drop small spoonfuls or spread it easily. If it’s too stiff, warm it a few seconds in the microwave — don’t melt it completely or the bark will take longer to freeze.
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