almond butter chocolate bark

This delicious recipe makes a great homemade Christmas gift or secret santa present. Try experimenting with different toppings - the key is to choose something brightly coloured like these beetroot crisps!

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chocolate bark

I don’t know about you, but spoonfuls of a certain chocolate hazelnut spread and handfuls of chocolate chips were kind of a staple in my life growing up. Sometimes you just need a zing of that chocolate-y goodness am I right? Enter chocolate bark with almond drizzle! I sprinkled the beetroot crisps and chia cookie on top for that extra CRUNCH and it was heavenly.

chocolate whisk
melted chocolate
chocolate mold
almond drizzle
beetroot crisp topping
chocolate bark


  • 12 cup melted coconut oil
  • 13 cup cacao powder
  • 2 tbsp agave nectar
  • 14 tsp vanilla pod
  • 2 tbsp almond butter
  • 20 g graze beetroot crisps


Place the coconut oil, cacao, almond butter, agave, and vanilla in a bowl. Whisk it together.

Transfer the chocolate into a dish lined with plastic wrap. My dish was about 8 inches by 8 inches.

Heat up 2 more tablespoons of almond butter and mix it with ½ teaspoon coconut oil.

Drizzle the almond butter mixture into the chocolate.

Sprinkle with your favourite crunchies! I used beetroot crisps and chia cookies.

Place in the freezer for 1 - 2 hours. Remove the bark from the dish by pulling up the plastic wrap. Peel back the plastic wrap and cut or break the bark into chunks.

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