What’s Valentine’s Day without some chocolate? This is pretty healthy stuff though, so as long as you don’t eat the whole batch in one sitting, you can have a treat and not be naughty. Almond Joy Chocolate Bark is the way to go!
I love dark chocolate and I use the darkest I can find in the grocery store. Here I used a bag (11.5 oz) of 63% cacao Guittard chocolate chips, but feel free to use whatever dark chocolate you like. I also used roasted, salted almonds because that little bit of salt really offsets the sweet and makes the flavors pop. If you want a sweeter bark, you can use “Angel Flake” coconut that has sugar added. I used unsweetened coconut flakes and it’s quite yummy! I also used 2 tablespoons of coconut oil. I like that it makes the chocolate a little smoother, and I think it tastes great too. You can leave it out if you don’t have it.
Give some to your sweeties, treat your friends at work, or just nibble on this chocolate bark and enjoy some quiet time. Happy Valentines Day!
Almond Joy Chocolate Bark
Ingredients:
- 1 bag of semi-sweet chocolate chips (use the darkest chocolate you can find, with the highest percent of cacao)
- 2 tablespoons coconut oil
- 1 cup whole, roasted, salted almonds
- 1/3 cup shredded, unsweetened coconut
Directions:
- In an oven-safe bowl, microwave the chocolate and coconut oil together for 30 seconds. Stir very well with a rubber spatula, then microwave again. Keep doing this until your chocolate and coconut oil are smooth and blended. Mine took 3 blasts of 30 seconds each.
- Line an 8×8 baking pan with plastic wrap. Pour in 1/3 of the melted chocolate and spread over the bottom of the pan.
- Spread the almonds over the chocolate layer and sprinkle with coconut.
- Pour the rest of the chocolate over the almonds and coconut and lightly spread to cover. Put in the freezer for about 2 hours until solid. Cut or break into 2″ pieces.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
