Hi. My name is Kelli…and I’m a chocoholic. Okay. There. I admitted it. I’ve known for a long time. But you can only help someone who wants to be helped…and I don’t want to be helped. I just want my chocolate. I’ll take it any way I can get it, but my drug of choice is the Almond Joy. Just one, and I’m on a week-long Almond Joy bender. That’s why I just can’t start. But I CAN find something that is a pretty stinkin’ great substitute. It’s my Almond Joy Chocolate Bark!
Chocolate barks have got to be the fastest (and one of the most delicious) ways to whip up a dessert. This is something you can throw together the night before your ready to gift it. The beauty of a bark is that you can add pretty much anything on top of your chocolate, and your bark will be new every time! You can do any variety of dried fruit, seed or nut. You could even do bacon…ooohhh…idea:D. Must remember that one. Anyhow, since Almond Joy is probably one of my favorite candies in the world, I thought I would take the flavors of an almond joy, and use some healthier alternatives to make my own Almond Joy Chocolate Bark.
Chocolate barks are also just about the easiest DIY gift you can make! Make one variety, wrap it up in some pretty cellophane, tie a ribbon around it and you’re good to go. OR, you could do a flight of barks! Make a bunch of different kinds so that the lucky recipients of this gift can pick and choose their faves. And talk about inexpensive! This is just about the MOST budget friendly gift ever, and whether you’re watching your budget or not (but who isn’t?), that’s a major bonus!
On with the show…
- 1 cup Enjoy Life Chocolate Chips (get them here)
- 2 tbsp extra virgin coconut oil
- 1/2 cup unsweetened shredded coconut (I like this kind)
- 1/2 cup raw almonds, chopped
- 1/4 tsp sea salt
- Melt the chocolate chips over a double boiler. To do this, simmer 1/2 inch of water in a small saucepan on the stove top. Place a glass bowl on top of the sauce pan, making sure that the bowl doesn’t touch the simmering water! Add the chocolate chips to the glass bowl and stir the chips until they’re melted.
- When the chips have melted, stir in the coconut oil.
- Line a sheet pan with parchment paper. Pour the melted chocolate out onto the parchment paper and spread in an even layer about 1/4 inch thick.
- Sprinkle the coconut flakes and chopped almonds over the chocolate. Lightly sprinkle with sea slat.
- Place the sheet tray in the freezer until it hardens.
- Break the chocolate up into large pieces of “bark”. Enjoy!
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