Cacao Almond Butter Freezer Bark (Printable Version)
Rich cacao swirled with almond butter, topped with crunchy almonds and flaky sea salt for a luscious no-bake treat.
# What You'll Need:
→ Base
01 - 1/2 cup coconut oil, melted
02 - 1/3 cup unsweetened cacao powder
03 - 1/4 cup pure maple syrup
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of sea salt
→ Swirl & Toppings
06 - 1/3 cup creamy unsweetened almond butter
07 - 1/4 cup chopped roasted almonds
08 - 1 tablespoon cacao nibs
09 - Flaky sea salt for sprinkling
# How To Make:
01 - Line a small baking sheet or 8x8-inch pan with parchment paper.
02 - In a medium bowl, whisk together the melted coconut oil, cacao powder, maple syrup, vanilla extract, and a pinch of sea salt until smooth and glossy.
03 - Pour the cacao mixture onto the prepared pan, spreading it evenly with a spatula.
04 - Dollop almond butter over the surface, then use a toothpick or knife to swirl it gently into the cacao base.
05 - Sprinkle chopped roasted almonds and cacao nibs evenly on top.
06 - Finish with a light sprinkle of flaky sea salt.
07 - Place the pan in the freezer for at least 1 hour, or until fully set.
08 - Remove from the freezer, lift the bark out using the parchment, and break or cut into pieces. Store in an airtight container in the freezer until ready to enjoy.
# Expert Advice:
01 -
- You get that perfect snap of chocolate without any tempering or candy thermometers
- Ready in under fifteen minutes of actual hands on time
- Keeps for weeks in the freezer, meaning instant treats whenever the mood strikes
02 -
- Coconut oil melts at around 76 degrees, so work quickly and keep your kitchen cool
- The almond butter must be room temperature or slightly warm to swirl properly without seizing the chocolate
- Store in an airtight container in the freezer with parchment between layers to prevent sticking
03 -
- Use an offset spatula to spread the chocolate base for perfectly even thickness
- Rotate the pan while swirling to maintain consistent marble patterns