Dark Chocolate Bark with Almonds & Sea Salt
Melted dark chocolate spread thin on a sheet pan, scattered with crunchy almonds and a pinch of fleur de sel. Ready to snap and eat in 20 minutes.
- Total time
- 20 min
- Servings
- 8
- Calories
- 195
- Protein
- 5g
Ingredients
- 8 oz dark chocolate (70% cacao), chopped
- ¾ cup raw almonds, roughly chopped
- 1 tbsp coconut oil
- ¼ tsp fleur de sel or sea salt
- ¼ tsp vanilla extract (optional)
Instructions
- 1
Line a sheet pan with parchment paper.
- 2
Place chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second pulses, stirring between each, until melted and smooth.
- 3
Stir in vanilla extract if using.
- 4
Pour chocolate onto the parchment in a thin, even layer, about 1/4-inch thick. Spread with a spatula if needed.
- 5
Scatter almonds over the chocolate while still warm, pressing gently so they stick.
- 6
Sprinkle fleur de sel evenly across the top.
- 7
Place in the freezer for 15 minutes until chocolate is set and snaps cleanly.
- 8
Break into irregular shards and serve, or store in an airtight container for up to 1 week.
Tools you’ll need
- sheet pan
- parchment paper
- microwave-safe bowl
- spoon or spatula
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