Chocolate Almond Bark
Recipe type: Snack, Dessert
Cuisine: Vegan, Gluten-Free
  • ½ cup cocoa powder
  • ¼ cup raw sliced almonds
  • ¼ cup shredded coconut
  • ½ cup coconut oil
  • 3 tbsp coconut palm sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp creamy peanut butter
  • Dash of sea salt, to taste
  1. Spread almonds on a baking sheet and roast in the oven for 3 minutes, then add the shredded coconut and roast for another 2 minutes. Set aside.
  2. In a medium saucepan, melt the coconut oil over low heat. Add the cocoa powder, coconut sugar, maple syrup, peanut butter and sea salt and stir until smooth.
  3. Scoop the chocolate mix onto a baking sheet lined with tin foil or parchment paper and smooth out evenly. Sprinkle on almonds and coconut flakes.
  4. Place in freezer for about 30 minutes until frozen solid.
  5. Once frozen, break apart into bark.
  6. Store in freezer.
Makes 6 servings.
Nutrition Information
Serving size: 1 piece Calories: 130 Fat: 6g Carbohydrates: 22g Sugar: 15g Sodium: 25mg Fiber: 3g Protein: 3g
Recipe by The Skinny Chick's Cookbook at