Four Ingredient Chocolate Coconut Almond Bark
Servings Prep Time
16people 10minutes
Cook Time
5minutes
Servings Prep Time
16people 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. On medium heat, toast almonds, shaking the pan regularly, for two minutes, or until they start to be come just slightly fragrant.
  2. Add the coconut and toast almonds and coconut together until both are lightly browned, turning regularly, about five more minutes. Make sure to keep an eye on them for the last couple of minutes because once they begin to brown, they will brown quickly. Remove from heat.
  3. Pulse or blend almonds and coconut in food processor until the mixture turns into a coarse meal.
  4. Pulse or blend almonds and coconut in food processor until the mixture turns into a coarse meal.
  5. Add the chopped chocolate directly to the coconut-almond mix – no need to melt the chocolate first, as the coconut almond mixture will still be hot. Add the maple syrup and salt, and blend until combined.
  6. Pat the mix into a 9×9 pan using a silicone spatula. Cover and freeze for 30 minutes, or until fully set.
  7. Allow to thaw slightly and cut into squares, or whatever non-geometric shape you want. This is your kitchen and these are your rules.
  8. For best texture, keep frozen. These will stay fresh in the freezer for several weeks (months? years?), but I’m betting they won’t last more than a few days.