Chocolate-Almond Bark

November 24, 2015

Instructions

Coat a 9- by 13-inch rimmed baking sheet with coconut oil and line with parchment. Melt 16 ounces 70% dark chocolate, 1/3 cup almond butter, and 1/8 teaspoon fine sea salt in a heatproof bowl set over simmering water, stirring until smooth. Pour melted chocolate over parchment and spread in an even layer. Sprinkle with ¼ cup unsweetened shredded coconut. Refrigerate until firm and then break into pieces.

Ingredients

  • Coat a 9- by 13-inch rimmed baking sheet with coconut oil
  • Melt 16 ounces 70% dark chocolate
  • ⅓ cup almond butter
  • ⅛ teaspoon fine sea salt in a heatproof bowl set over simmering water
  • ¼ cup unsweetened shredded coconut
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