almond butter chocolate bark

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

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chocolate bark
Lindsay

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.

Lindsay, thetoastedpinenut.com
whisk
chocolate whisk
melted chocolate
chocolate mold
almond drizzle
beetroot crisp topping
chocolate bark

ingredients

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

instructions

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 favorite crunchies. I used beet chips and coconut chia cookies from my Graze box.

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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