Dessert

Easy 3 Ingredient Chocolate Almond Bark with Sea Salt

*This post may contain affiliate links. The earnings go back to supporting the content created on this site.

*Your ratings & shares are valuable, appreciated and help me create more content you can enjoy!*

Here is an easy 3 Ingredient Chocolate Almond Bark that takes minutes to make. It’s vegan and dairy-free and irresistible.

My introduction to cooking started a long time ago. As I’ve mentioned in several blog posts that I grew up surrounded by cooks. My grandparents on both sides cooked, my mother cooked, my father mostly just hung out…but needless to say, the influence was strong from both sides.

When I was 11, I volunteered to make my very first dish. Nothing complicated, just a vegetable soup but while requesting that I be left alone in the kitchen sans supervision. Miraculously this was granted and I churned out a soup that was edible. I do recall the liberating feeling of being able to make what I wanted and how I wanted it without instruction from anyone else.

But one person that influenced me in my adult life was a TV chef. It all started with Giada de Laurentiis. Her TV show, Everyday Italian had a feel to it that much reminded me of cooking in Romania. The concept was about using simple ingredients and creating beautiful meals without a lot of fuss. That instantly attracted me and I became a fan that followed her religiously through all her shows and most of her cookbooks and still do to this day.

In 2009, I decided I was going to take on a challenge. After having read Julie and Julia in 2005, I was set to put the experiment to the test myself – on a much smaller scale. I would cook my way through Giada’s Kitchen. Two to three times a week, I would make a new recipe. It was by far one of the most expensive but rewarding challenges I’ve ever taken on. The experience demanded that I step out of my comfort zone and try ingredients I hadn’t before used and cooking methods that were foreign to me.

Some things turned out beautifully and some not so much. What I took away from the experience, however, was what established my cooking philosophy. Keep it simple and focus on highlighting good ingredients.

This is certainly the case for this paleo chocolate bark. I’m hesitant to even call it paleo but I will since I suppose by definition it does fall into the modern paleo template. It does not contain any dairy, soy, corn, or gluten but it’s definitely not diet food. While for the most part I eat well and don’t overdo it on sweets, I do like to hop on board the indulgence train every once in a while. My thinking is – eat well most of the time but don’t deprive yourself. If you do, you’re never going to succeed in the long run and will look at food in a militant sort of way. Something to be controlled rather than something to be enjoyed. And when it comes to chocolate…well…

Easy 3 Ingredient Chocolate Almond Bark with Sea Salt

  • Is super simple to make
  • Vegan, dairy-free, grain-free
  • Perfect for holidays or anytime you want a sweet treat

What You Need For Making Chocolate Almond Bark

  • Allergy-friendly dark chocolate chips
  • Toasted sliced almonds
  • Pinch of coarse sea salt or any salt you wish

Equipment Needed

  • Large baking sheet
  • Parchment paper
  • Medium bowl
  • Spatula

Making 3 Ingredient Chocolate Almond Bark with Sea Salt

Step 1. Preheat oven to 350 degrees. Place almond slices on a baking sheet and roast for 5-6 minutes until fragrant. Remove from the oven and set aside.

Step 2. Prepare a double boiler by placing chocolate chips in a pyrex bowl. Add about an inch of water to the saucepan, turn the heat to medium, and place the bowl on top of the pan. With a spatula stir the chocolate chips continuously until chocolate chips have completely melted.

Step 3. Add a sheet of parchment paper to a large baking sheet and slowly pour the chocolate in the middle. Spread it out with the spatula to create a thin, even layer.

Step 4. Add sea salt, sliced toasted almonds and refrigerate for an hour or longer. Break up chocolate bark however you’d like and serve.

* Chocolate Bark can be stored at room temperature in an air-tight container.

Tips and Substitutions

Chocolate chips

You can use any kind of allergy-friendly chocolate you wish. I prefer using dark chocolate chips – anything over 70% but it’s entirely up to you as to what kind of chocolate you wish to use.

Almond slices

If you have any allergies, you could easily substitute the nuts of your choice or even dried fruit, if you’d like. I just recommend crushing the nuts into small enough pieces.

Salt

Flaky salt works wonderfully as it adds a nice salty bite, but any salt will work just fine. You can add as much or as little as you’d like, depending on your taste. I like adding just enough for a good balance. A good pinch will suffice.

More Chocolate Recipes You Might Like

Yield: 20

Easy 3 Ingredient Chocolate Bark

Easy 3 Ingredient Chocolate Bark
Here is an easy 3 Ingredient Chocolate Bark that takes minutes to make. It’s also vegan and dairy-free. You won’t be able to eat just one piece!
Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 10 oz bag dark chocolate chips 
  • 3 tbsp toasted sliced almonds
  • pinch of Himalayan sea salt

Instructions

1. Preheat oven to 350 degrees. Place almond slices on a baking sheet and roast for 5-6 minutes until fragrant. Remove from the oven and set aside.

2. Prepare a double boiler by placing chocolate chips in a pyrex bowl. Add about an inch of water to sauce pan, turn the heat to medium and place bowl on top of the pan. With a spatula stir the chocolate chips continuously until chocolate chips have completely melted.

3. Add a sheet of parchment paper to a large baking sheet and slowly pour the chocolate in the middle. Spread it out with the spatula to create a thin, even layer.

4. Add sea salt, sliced toasted almonds and refrigerate for an hour or longer. Break up choclate bark however you’d like and serve.

* Chocolate Bark can be stored at room temperature in an air-tight container.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 8mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

You Might Also Like

No Comments

Leave a Reply