Dark Chocolate Almond Coconut Bark (Printable Version)
No-bake bark with dates, almond butter, toasted coconut, and dark chocolate layers. A sweet, crunchy treat.
# What You'll Need:
→ Base Layer
01 - 1 cup (about 180 g) Medjool dates, pitted
02 - 1/2 cup (125 g) almond butter, smooth or crunchy
03 - 1/4 cup (20 g) unsweetened shredded coconut, toasted
04 - Pinch of sea salt
→ Topping
05 - 5 oz (150 g) dark chocolate (70% cacao or higher), chopped
06 - 1 tablespoon coconut oil
07 - 2 tablespoons sliced almonds, toasted
08 - 1 tablespoon unsweetened shredded coconut, toasted
09 - Flaky sea salt, for sprinkling
# How To Make:
01 - Line an 8x8-inch baking sheet with parchment paper.
02 - Place the pitted dates into a food processor and pulse until a sticky, uniform paste forms.
03 - Press the date paste evenly across the bottom of the prepared pan to create a compact, flat base.
04 - Warm the almond butter slightly if stiff, then spread it in an even layer over the date base.
05 - Sprinkle 1/4 cup toasted coconut evenly over the almond butter layer and gently press it down to adhere.
06 - Combine the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each burst, until completely melted and smooth.
07 - Pour the melted chocolate over the coconut-almond layer and spread it evenly using a spatula.
08 - Immediately scatter the toasted sliced almonds, 1 tablespoon toasted coconut, and a sprinkle of flaky sea salt over the wet chocolate surface.
09 - Refrigerate the bark for at least 1 hour, or until the chocolate is fully firm and set.
10 - Remove the bark from the pan, cut into 12 even pieces, and store in an airtight container in the refrigerator.
# Expert Advice:
01 -
- No oven required, which means you can satisfy a sweet tooth even on the hottest summer day without heating up the kitchen.
- The contrast between the fudgy date base and the snappy dark chocolate top is genuinely addictive.
02 -
- If your dates are on the dry side, soak them in warm water for ten minutes, drain well, and then process them so you do not end up with a crumbly base that falls apart.
- The chocolate layer will crack when you cut it if you try slicing straight from the fridge, so let it sit at room temperature for about five minutes first for cleaner edges.
03 -
- Toast the coconut and almonds in a dry skillet over low heat, shaking the pan constantly, because they go from golden to burnt in seconds and you will not get a warning.
- Use a knife heated under hot water and wiped dry to slice through the chocolate layer without cracking it into jagged shards.