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!skip to the recipe
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.
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.