Don’t like baking but want to make a homemade gift? This chocolate almond bark is a simple and delicious treat that is perfect for the holidays. Use vegan chocolate to make this a dairy free dessert.
I created this bark around the holidays when I was trying to come up with a simple, homemade gift I could give to coworkers and friends. I made a more traditional chocolate peppermint mint bark and then this raspberry almond dark chocolate bark. Both were a huge hit!
Why You’ll Love this Recipe
- Simple to make and perfect for holiday gifting – especially if you don’t like baking!
- No oven required – just melt the chocolate in the microwave or on the stovetop with a double boiler.
- Less than 10 ingredients and this recipe is vegan, gluten free, egg free, and dairy free.
Ingredients You’ll Need
- Chocolate: Use either a quality dark chocolate (60% cocoa or higher) OR good quality semi sweet or dark chocolate chips. I like the chocolate chips from the brand Enjoy Life.
- White Chocolate: Use a vegan white chocolate for these. I used ones from Enjoy Life.
- Almonds: Use chopped roasted almonds or slivered almonds.
- Freeze Dried Strawberries/Raspberries: Both are delicious in this recipe!
- Coconut Flakes: Add a little crunch with some coconut flakes. If you don’t like coconut, you can skip these.
- Sea Salt: Balances out the sweetness in this bark and enhances the flavors.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
- Add dried fruit instead of freeze dried fruit. Dried cranberries, cherries, or blueberries would be a delicious addition. You could even do candied orange slices as a delicious chocolate orange bark.
- Don’t like almonds? Add a different nut or seed instead! Pistachios, walnuts, pecans or pumpkin seeds would all be great.
- Instead of almonds and coconut flakes, add some homemade granola for texture and crunch.
- Want to make a peppermint bark? Check out my peppermint chocolate bark post.
- Make a s’mores bark by adding vegan mini marshmallows and crumbled graham crackers instead of the almonds/coconut/dried fruit.
Step by Step
There are two methods you can use to melt the chocolate for this peppermint bark. I usually like to do the dark chocolate in a double boiler and the white chocolate in the microwave so I can have both melting at the same time.
- Microwave: Melt chocolate slowly in the microwave to prevent burning. Pause and stir every 15 seconds. Stop cooking when almost all of the chocolate has melted. Set on the counter and stir until completely melted. (Residual heat from the microwave/chocolate will finish melting the final pieces and prevent burning.)
- Double Boiler: Add 1 inch water to a large saucepan and bring to simmer. Place large bowl over top. (Bowl should be larger than the saucepan so the bottom of the bowl is not touching the water.) Add chocolate and stir until it has completely melted.
Step One: Melt the dark chocolate and white chocolate with a double boiler or in the microwave.
Step Two: Spread melted dark chocolate 1/4″ thick onto a parchment lined baking sheet. (Recipes makes a 6″x9″ rectangle). Spoon white chocolate on top and use a butter knife to create swirl pattern.
Step Three: Sprinkle with almonds, coconut, and freeze dried fruit. Use your fingers to gently press toppings into the chocolate.
Step Four: Place bark in fridge to harden. Once firm, break into large uneven pieces with your hands or a sharp knife.
Expert Tips
- Use a quality chocolate bar or higher quality chocolate chips or the best flavor/results. I use either Enjoy Life chocolate chips or the “pound plus” dark chocolate bar from Trader Joe’s.
- I like to store the peppermint chocolate bark in the refrigerator in an airtight container. It can be left out on the counter if you prefer – usually for up to a week.
- Add bark pieces to a festive treat bag and tie with a bow for gifting.
Recipe FAQs
Peppermint bark will last for up to 2 weeks in a container on the counter or in the fridge for up to 3 weeks.
Yes! You can make this bark with just dark chocolate OR only white chocolate. Just use a total of 15 ounces of chocolate if using only one type.
It all depends on the type of chocolate that was used to make the bark. Use vegan chocolate and vegan white chocolate in this recipe to make it vegan-friendly.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Chocolate Almond Bark
Ingredients
- 10 oz bag semi sweet vegan chocolate chips
- 3/4 cup vegan white chocolate chips
- 1/4 cup slivered almonds
- 1/4 cup freeze dried raspberries
- 1/4 cup coconut chips
- 1/8 teaspoon flaky sea salt
Instructions
- Chop your dark chocolate into large pieces and transfer to a bowl.
- Fill a medium saucepan with an inch of water and place bowl over top so that mouth of the pan is covered by the bowl. Over medium high heat, melt the dark chocolate.
- Do the same for your white chocolate chips. (I did mine in the microwave since I only have one bowl/saucepan combo that works for melting chocolate.) If using the microwave, heat chips for 15 seconds at a time, stirring between each cooking session until melted.
- Line a baking sheet with a piece of parchment paper. Spread dark chocolate in an even layer over the pan. Drop white chocolate onto the dark chocolate by large spoonfuls. Use a knife to swirl the two chocolates together.
- Sprinkle the almonds, raspberries, coconut chips, and sea salt evenly over the chocolate.
- Carefully transfer to the fridge or freezer for 30-45 minutes or until chocolate is firm. Break into large pieces to serve.
Video
Notes
- Gather all of your ingredients and prepare baking sheet before starting as you want to work fast once the chocolate is melted.
- Microwave: Melt chocolate slowly in the microwave to prevent burning. Pause and stir every 15 seconds. Stop cooking when almost all of the chocolate has melted. Set on the counter and stir until completely melted. (Residual heat from the microwave/chocolate will finish melting the final pieces and prevent burning.)
- Double Boiler: Add 1 inch water to a large saucepan and bring to simmer. Place large bowl over top. (Bowl should be larger than the saucepan so the bottom of the bowl is not touching the water.) Add chocolate and stir as it melts.
- Almond bark will last for up to 2 weeks in a container on the counter or in the fridge for up to 3 weeks.
Nutrition
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