Read on for an easy 3 Ingredient Chocolate Bark that takes just minutes to make. Bonus: it’s vegan and dairy-free. Warning: you won’t be able to eat just one piece!
Yield: 20
Prep time: 10 minutes
Additional time: 1 HOUR
Total time: 1 HOUR, 10 MINUTES
Ingredients
- 1 10-ounce bag of allergy friendly dark chocolate chips
- 3 Tbsp toasted sliced almonds
- pinch of flaked salt or 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 a sauce pan, turn the heat to medium, and place bowl on top of the pan. With a spatula, stir the chocolate chips continuously until they have completely melted.
3. Add a sheet of parchment paper to a large baking sheet and slowly pour the chocolate into the middle. Spread it out with the spatula to create a thin, even layer.
4. Add the sea salt and 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.
