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Chocolate Salted Almond Bark

The other day, my sweetie came in the kitchen and saw some almonds soaking on the counter and said suggestively. “I bet those would be good with chocolate on them.” Genius. I grabbed a bag of gluten-free, vegan chocolate chips from the pantry and whipped up a simple and delicious almond bark that night. It didn’t last more than 24 hours. I guess Mikey liked them. A lot.

I use raw, soaked and dehydrated almonds, but you can use regular raw almonds or toasted almonds. But be sure to read up on why soaking and dehydrating is optimal.

Makes: 1 medium-large baking sheet of bark, cut to the sizes you’d like
Preparation Time: 30mins

Tools:
Baking sheet
Parchment paper
Double boiler OR 2 saucepans to create one

Ingredients:
2 cups of soaked and dehydrated raw almonds
1 bag of vegan chocolate chips (look for gluten-free if you have a sensitivity)
A few pinches of fine ground pink Himalayan or Celtic sea salt

Let’s Get Started:
Using a Double Boiler, or what I construct in my kitchen by layering pots (a wire strainer in between helps), melt your vegan chocolate chips. See bottom, right for my “double boiler.” It’s a large pot filled with boiling water on the stove, with a strainer fixed at its top that then holds a saucepan containing chips. You want the heat/steam from the bottom pot to warm the pot containing the chips.

Chocolate is sensitive. If you don’t have a double boiler, whatever you rig up for melting, be very careful not to get any water in your chips, not even a drop, or the chocolate will seize and more than likely be unusable. [What to do if it seizes]

Once chips are completely melted, mix in your almonds until thoroughly coated. Spread mixture onto a parchment-lined baking sheet. Using a kitchen spatula, press mixture relatively flat and tightly together. Sprinkle top with sea salt.

Place in the refrigerator until chocolate is dry. Impatient like me? Try the freezer.

Using a large chef’s knife, cut your cooled bark into pieces. Enjoy!

Store in an airtight glass container on the counter if you have a cool home or the fridge for about 4 weeks.

Substitutions:
1. Do you have nut allergies? Try using organic crisp (not puffed) brown rice cereal and/or sunflower seeds instead of almonds.

2. If you want to soak your almonds, but don’t have a dehydrator yet, go ahead and soak them. You can dry them by toasting at 300°F on a parchment-lined baking sheet in the oven for 20 minutes, or until they are dry and crunchy. How will you know when that is? Cool one off and taste it.

3. For fun keep the recipe as-is, but try adding: dried, organic cherries and/or organic, crisp (not puffed) brown rice cereal, and/or sunflower seeds.

4. Give the almond bark some Mexican flair by adding cinnamon and/or cayenne to the melted chocolate.

5. Instead of soaked and dehydrated almonds you can use regular raw almonds or toasted almonds. But be sure to read up on why soaking and dehydrating is optimal.

 

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  1. This looks so simple and delicious. I love almonds and chocolate :)

  2. OMG! What a yummy blog you have! Enjoy!

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