Chocolate Almond Bark

Chocolate Almond Bark Recipe

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1/2 cup cocoa powder
1/2 cup virgin coconut oil
1/2 cup pure honey
1 cup of crushed almonds

1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.

2. Add honey and stir for 1-2 minutes until combined.

3. Remove from heat. Let cool for 1-2 minutes.

4. Add in almonds.

5. Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish.

6. Put in the freezer for 30 minutes (or until hard).

7. Remove from the freezer, break into squares and enjoy!

8. Store in the fridge, otherwise chocolate bark will melt.

Recipe submitted by Emily, Ottawa, Canada

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Published on September 24, 2012

(8 votes, average: 4.25 out of 5)

20 Comments

Amy December 14, 2017 at 12:05 pm - Reply

IF YOU ARE HAVING TROUBLE WITH SEPARATION – add a tablespoon of coconut cream (more if needed). I find it especially hard to get this basic chocolate to come together if I use carob in place of cocoa, and will use more than one tablespoon of coconut cream for that.

Donna August 27, 2017 at 10:54 pm - Reply

I just tried another recipe for chocolate and in that recipe they didn’t melt ingredients at all just beat with mixer until well blended and set in refrigerator…turned out great…

Mel August 3, 2017 at 4:02 pm - Reply

I see this basic recipe on numerous websites. They never address the separation issue. To all the  people that think this recipe is fantastic please give us more details on how you get it that way.   Do you use a double boiler,  a  stainless steel pot or a ceramic pot?  Do you pour it in the mold when it is still warm or do you wait  until it’s almost starting to solidify?  I started using carob chips or cacoa nibs  in place of the chocolate and sometimes it works good and sometimes it doesn’t.  When the recipe works somehow it is fantastic  and I don’t want to give up.  I see numerous people are having the same issue.  Thank you for any additional information.

Roxsan September 11, 2016 at 11:02 pm - Reply

After hardening… Mix it again & then put in tiny containers & freeze. I use magic bullet for both steps in mixing…

Ginnie July 8, 2016 at 10:49 pm - Reply

Use rice malt extract syrup, it does not separate like the ar gave nectar. Only use half as much as coconut oil and cacao powder – 1/4 cup in this recipe.  Add dessicated coconut.

Sasha Bell April 18, 2016 at 2:08 pm - Reply

Try using part coconut oil and part organic butter to avoid the oil separation problem.

MG February 22, 2015 at 3:42 pm - Reply

What about using half coconut oil and half organic palm shortening?  Would that help with the separation issues?  Sometimes getting real cocoa butter is difficult except ordering by mail order. The Spectrum palm shortening is easier to obtain for most people.

Alva January 13, 2015 at 12:12 pm - Reply

I think adding cacao butter would help with the separation, and using it in a less deep container?

Carmen August 11, 2014 at 3:22 pm - Reply

I plan to cut the honey in half next time I try this. It turned out too sweet for us. I might try evaporated cane juice instead of honey so that the chocolate flavor is not overpowered by the honey.

j. oelke February 28, 2014 at 12:52 am - Reply

Use Coconut Butter for best flavor and sweeten with stevia for diabetics.

Lisa February 23, 2014 at 4:32 pm - Reply

My new favorite…definitely need to store in fridge though…good thing because if it was on the counter I would eat it all at once

KC February 6, 2014 at 6:44 pm - Reply

Been trying this recipe nightly with my daughter – we make very small batches, because it’s hard to resist eating it all! Anyway, it’s getting better. I think the key is to really make sure everything is melted and blended well together before pouring it in to set. I wish it didn’t melt so quickly, otherwise I’d be bringing and sending it to friends! *more for us I guess*!!!

Tod P{hillips February 6, 2014 at 4:21 pm - Reply

This is a great no-guilt treat. Thanks for sharing!

Angela February 2, 2014 at 6:42 pm - Reply

Yes, mine also separated as it chilled.  I ended up with sticky honey at the bottom of the pan, then a layer of chocolate and then a thin layer of white coconut oil?  I can’t work out what I did wrong.. any ideas would be greatly apprecaited.

KC February 1, 2014 at 7:01 pm - Reply

I made this the other night – delicious… but the coconut separated a bit. Also, I used half raw honey and half agave – the agave never set… but it didn’t stop me from eating it! How do you get the coconut oil to stay bonded to the cocoa? Next time I will use only honey for sweetener, and I’m hoping that will be better. But, no complaints regardless! I just hope to make it look better so I can share with more than my family and not have to explain why it looks marbled!

Mylesa January 31, 2014 at 12:21 pm - Reply

How do you keep the coconut oil from rising to the top while its chilling? I stirred it well while it was on the stove but then when it was ready to eat the ingredients were too separated and it wasn’t a great experience.

Ida W January 31, 2014 at 5:49 am - Reply
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Use brown rice syrup.
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Newmoon January 30, 2014 at 2:09 am - Reply

Could also lightly toast the almonds first.

Brenda September 26, 2012 at 4:34 am - Reply

What could I use instead of honey?  I need SF?

jan September 25, 2012 at 3:01 pm - Reply

Great basic recipe! Make it gourmet by adding extras like coconut, dried cranberries, cocoa nibs.

Chocolate Almond Bark