Salted Chocolate Almond Freezer Bark (Printable Version)
Rich dark chocolate with toasted almonds and sea salt makes this no-bake treat irresistible.
# What You'll Need:
→ Chocolate Base
01 - 9 oz good-quality dark chocolate (60–70% cocoa), chopped
02 - 1 tablespoon coconut oil
→ Nuts & Toppings
03 - 1 cup whole raw or roasted almonds, roughly chopped
04 - 1 teaspoon flaky sea salt
# How To Make:
01 - Line a 9 x 13 inch baking sheet with parchment paper, ensuring full coverage to prevent sticking.
02 - If using raw almonds, toast in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant and lightly golden. Cool slightly, then roughly chop into pieces.
03 - Combine chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and completely melted. Alternatively, use a double boiler over simmering water.
04 - Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread into an even layer approximately ¼ inch thick.
05 - Sprinkle chopped almonds evenly over the chocolate surface. Gently press down to ensure they adhere properly.
06 - Finish by sprinkling flaky sea salt uniformly across the top for sweet and salty contrast.
07 - Transfer baking sheet to freezer and chill for 1 hour, or until bark is completely firm and set.
08 - Remove from freezer and break bark into irregular pieces. Store in an airtight container in the freezer for up to 1 month.
# Expert Advice:
01 -
- It comes together in minutes but tastes like something from a fancy chocolate shop
- You can keep a stash in your freezer for sudden cravings or unexpected guests
02 -
- Getting even a tiny drop of water in your melting chocolate will cause it to seize and turn into a grainy mess
- The chocolate needs to be completely firm before breaking or you will end up with messy shards instead of clean pieces
03 -
- Room temperature chocolate melts faster and more evenly, so take it out of the fridge 30 minutes before chopping
- Work quickly once the chocolate is melted because it starts setting up fast on the cold baking sheet