Salted Almond and Coconut Bark
Salted Almond and Coconut Bark is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. One serving contains 147 calories, 3g of protein, and 12g of fat. For 59 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of almond extract, almonds, dark chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. 2359 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by tasteahalics. With a spoonacular score of 37%, this dish is not so excellent. Try Salted Chocolate Almond Bark, Salted Dark Chocolate Almond Bark, and Salted Caramel Chocolate Coconut Bark for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
1/2 tsp almond extract (optional)
1/2 cup almonds
1/2 cup coconut butter
100 grams dark chocolate (see notes)
10 drops liquid stevia (optional)
1/4 tsp sea salt
1/2 cup unsweetened flaked coconut
Equipment:
oven
baking sheet
aluminum foil
double boiler
wax paper
baking spatula
knife
Cooking instruction summary:
Preheat the oven to 350F. Spread the almonds and coconut onto a foil-lined baking sheet. Place it in the preheated oven and toast for 5-8 minutes. Stir once or twice to prevent burning. Once everything is toasted, set the baking sheet off to the side to cool.In a double boiler, melt the dark chocolate and stir in the coconut butter once it has melted a bit. Add in the almond extract and liquid stevia (optional). Mix well and set aside.Line a baking sheet with parchment or wax paper and pour the chocolate mixture in. Spread it out evenly using the back of a spoon or silicone spatula.Scatter the toasted almond and coconut flakes over the top and press gently with your hands so that everything is touching the chocolate. Sprinkle lightly with sea salt and let it set in the refrigerator for at least an hour.Once it has set, slice with a knife or a pizza roller. We opted to break/rip it into shards and enjoy their imperfect shapes!
Step by step:
1. Preheat the oven to 350F.
2. Spread the almonds and coconut onto a foil-lined baking sheet.
3. Place it in the preheated oven and toast for 5-8 minutes. Stir once or twice to prevent burning. Once everything is toasted, set the baking sheet off to the side to cool.In a double boiler, melt the dark chocolate and stir in the coconut butter once it has melted a bit.
4. Add in the almond extract and liquid stevia (optional).
5. Mix well and set aside.Line a baking sheet with parchment or wax paper and pour the chocolate mixture in.
6. Spread it out evenly using the back of a spoon or silicone spatula.Scatter the toasted almond and coconut flakes over the top and press gently with your hands so that everything is touching the chocolate. Sprinkle lightly with sea salt and let it set in the refrigerator for at least an hour.Once it has set, slice with a knife or a pizza roller. We opted to break/rip it into shards and enjoy their imperfect shapes!
Nutrition Information:
covered percent of daily need
