Dark & White Chocolate Almond Bark (Vegan, GF, DF, Paleo)

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I’ve had a love affair with chocolate almond bark ever since I can remember. So simple, sophisticated and satisfying and I just love a good crunch of almonds inside of chocolate. It never occurred to me until recently how dang easy it would be to make my own delicious almond bark at home using all my favorite wholesome ingredients.

It wasn’t until our recent trip to Utah when I was munching on some almond bark from a little local chocoalte shop did I start devising some plans on how I could make my own at home.

I wanted to add a little Christmas pzazz so I figured out how to make peppermint flavored vegan white chocolate to top it off and I ended up with this wonderful Dark & White Almond Bark that I think is the most beautiful, sophisitcated, wholesome and DELICIOUS Christmas treat that ever existed.

LOL a little over the top, I know, but these are so beautiful and so delicious you guys. I think they’re going to be a Christmas traditional staple around here from now on. Don’t you just love finding ways to enjoy your favorite things in life in a wholesome non-guilty sugar-free kind of way?!

Just me?! Ok, moving on.

So to make these bad boys, you’re only going to need a few staples and about 20-30 minutes of time. They’re made with dark chocolate, raw organic almonds, coconut butter and coconut oil, peppermint extract and a little agave or maple syrup to sweeten them up a bit.

First, you toast your almonds for a minute or two and then melt and pour your chocolate over top of the almonds. While freezing layer numero uno, you’re going to whip up some super simple white chocolate topping and then freeze again.

Did I mention they taste like Christmas!? Seriously, the peppermint white chocolate is so divine.

Are you ready to learn how to make them?? Perfect! Lets get started…

Dark & White Chocolate Almond Bark (Vegan, GF, DF, Paleo)

Time: 30 minutes
Serves: Makes 15-18 pieces

INGREDIENTS:

• 2 tbsp + 1/3 cup coconut oil

• 1 12 oz bag of dark chocolate chip baking chunks + 2 dark chocolate bars (this is my favorite chocolate bar)

• 1/2 cup agave + 1 tbsp agave (alternatively, you could use maple syrup)

• 1 + 1/4 cup coconut butter (also known as coconut manna - I like this brand)

• 1 1/2 tsp peppermint extract

• 1 12oz bag of raw organic almonds

• 1/4 cup sliced almonds for topping

• 1/2 tsp sea salt

INSTRUCTIONS:

1. Line a large cookie or baking sheet with parchment paper to begin.

2. Heat up a stainless steel pan or a cast iron skillet over medium heat and toast your entire bag of almonds for about 1-2 minutes on each side or until fragrant.

3. Spread out the almonds evenly on the parchment lined baking sheet.

4. In a stainless steel pot, melt 2 tbsp coconut oil over medium heat and then add in all your dark chocolate (your baking chunks and your two bars). Use a fork or a whisk to stir it slowly and lower your heat to medium low, being very careful not to burn the chocolate. Add in 1/3 to 1/2 cup agave and stir.

5. When the chocolate has reached a thin, pourable consistency, go ahead and pour it all over your almonds. Use a spatula or the back of a spoon to spead it out evenly over the almonds.

6. Place this layer into the freezer on a flat surface for about 10 minutes.

7. Meanwile, make your vegan white chocolate layer.

8. Clean out your steel pot and add in the remaining 1/3 coconut oil to the pan and heat to medium heat.

9. When its melted and warmed up (about 2 minutes) add in your peppermint extract and your coconut manna and stir with a whisk until the manna is fully melted and combined.

10. Add the 1 tbsp agave to sweeten a bit.

11. When the mixture has reached a pourable, thin consistency, it is ready to be poured atop of the dark chocolate layer.

12. Make sure to distrubute the white chocolate layer evenly before sprinkling the top with 1/4 cup of sliced almonds and a few pinches of sea salt before freezing a second time.

13. Once the bark has come to a complete freeze (about 3-5 hours of freeze time), pull out the parchment paper and break or slice into pieces on a cutting board and enjoy!