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Chocolate Almond Bark with Almonds, Raspberries, and Coconut Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 15 servings
  • Diet: Vegan

Description

This delightful Chocolate Almond Bark combines rich semi-sweet vegan chocolate with creamy vegan white chocolate, adorned with crunchy slivered almonds, tangy freeze-dried raspberries, and tropical coconut chips. Finished with a sprinkle of flaky sea salt, this easy no-bake treat is perfect for sharing or gifting, offering a perfect balance of sweet, salty, and fruity flavors in every bite.

Ingredients

Chocolate Layers

  • 10 oz bag semi-sweet vegan chocolate chips
  • 3/4 cup vegan white chocolate chips

Toppings

  • 1/4 cup slivered almonds
  • 1/4 cup freeze-dried raspberries
  • 1/4 cup coconut chips
  • 1/8 teaspoon flaky sea salt

Instructions

  1. Prepare Dark Chocolate: Chop the semi-sweet vegan chocolate chips into large pieces and transfer them to a heatproof bowl.
  2. Melt Dark Chocolate: Fill a medium saucepan with about an inch of water and place the bowl over the pan, ensuring the bowl’s bottom does not touch the water. Heat over medium-high, gently melting the dark chocolate while stirring occasionally.
  3. Melt White Chocolate: Melt the vegan white chocolate chips separately. If using the stovetop method, repeat the double boiler process; alternatively, microwave the chips in 15-second intervals, stirring between each, until smooth and melted.
  4. Combine Chocolates: Line a baking sheet with parchment paper. Spread the melted dark chocolate evenly over the parchment. Spoon dollops of melted white chocolate over the dark chocolate layer and use a knife or skewer to gently swirl the two chocolates together to create a marbled effect.
  5. Add Toppings: Evenly sprinkle slivered almonds, freeze-dried raspberries, coconut chips, and a light dusting of flaky sea salt over the swirled chocolate while still warm and fluid.
  6. Set the Bark: Place the baking sheet in the refrigerator or freezer for 30 to 45 minutes, or until the chocolate firm up completely.
  7. Serve: Once firm, break the chocolate bark into large pieces and serve immediately or store in an airtight container.

Notes

  • To avoid seizing, ensure no water gets into the chocolate while melting.
  • Freeze-dried raspberries add a tangy crunch; substitute dried cranberries or cherries if unavailable.
  • Use parchment paper to prevent sticking and make removal easier.
  • Store the bark in an airtight container in the fridge for up to two weeks.
  • Adjust toppings to your liking by adding seeds or other nuts.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-almond-bark-with-almonds-raspberries-and-coconut-recipe/