almond joy chocolate bark

Almond Joy Chocolate Bark

I’m slightly obsessed with Mounds and Almond Joy this week.  I’ve been making tons of coconut, chocolate and almond recipes the last few days.

So far, this one for gluten free Almond Joy Chocolate Bark is my family’s favorite.  I like the way the toasted coconut adds a tiny crunch to the bigger crunch of the almonds, all of it enrobed in delicious dark chocolate, of course.  Go ahead and try some, see for yourself!

Almond Joy Chocolate Bark
Ingredients
Instructions
  1. Melt chocolate over very low heat
  2. Pour chocolate into a parchment paper lined 8 x 8 inch baking dish
  3. Scatter almonds and 3 tablespoons of coconut over chocolate
  4. Using a spatula spread the mixture evenly back and forth to ½ inch thickness
  5. Sprinkle remaining tablespoon of coconut on top of mixture
  6. Place bark in fridge for 2 hours to set
  7. Break into square bars
  8. Serve

And just a note for all of you agave-phobes –there is no agave in this recipe.  However, they’ll be more on that subject in a forthcoming post.  Stay tuned.

Comments

  1. says

    This sounds so good! I want to reach through the monitor and just grab it. Anything dark chocolate and coconut gets my attention immediately.

    And to think that I was planning on making an Almond Joy Cookie dessert tonight. :)

  2. says

    I can’t wait to hear about your agave views in the next post! It is a bit of a debate, but I know what side I firmly stand on these days.

    The recipe is amazing–simple yet fantastic. Can’t wait to try it.

  3. says

    Delicious. Jumps right off the computer screen. So many possibilities for variation on a theme. I’m thinking about adding dried cranberries and pistachios. Thank you so much for the basic idea! Can’t wait to try it!

  4. Phred says

    Doesn’t that chocolate contain cane sugar though? I can’t seem to find that chocolate up here in Ottawa (Canada) and I can’t seem to find any ingredients for it.

    I just make my own chocolate from scratch using 100% dark organic chocolate, agave, vanilla and a smidge of almond oil.

    As for the agave phones… PEOPLE, DON’T USE AGAVE 1:1 like you would use sugar and you’ll be ok!!

  5. Joelle says

    Hmmm…I think I will have to try Phred’s idea. I usually make my own chocolate, but by using cocoa powder, honey, vanilla and coconut oil; it doesn’t hold up well much out of the freezer, but then again it doesn’t last that long anyways (out of the freezer), it’s usually in my belly! Phred, Do you use a double boiler method to melt it and add in the rest?

  6. Chelsea says

    I’m also really curious about your agave news…I’ve heard from several sources that it contains really high levels of fructose (like, more than high-fructose corn syrup) which makes me gun-shy on using it in large quantities. I have been subbing regular honey for a lot of your recipes and I’m still having good results, though.

  7. kerri says

    Are the almonds raw and then toasted, or do you use the roasted ones? I love chocolate and crunchy nuts!!

  8. Joey says

    This looks delicious, I will give it a try.

    I just ordered your Gluten Free Almond Flour Cookbook Elana and I am chomping at the bit waiting for it. I love all your recipes. I don’t have a problem with Gluten, but I do agree that it’s good to eat gluten free on occasion.

    Jo

  9. GF Grannie says

    Looks so yummy and healthy, too. Thanks. I’ll be making this tomorrow evening. Evenings seem to be the only time when I can get in any baking these days. In fact, I just took a loaf of your nutty bread out of the oven a few minutes ago. Why I haven’t made this sooner is beyond me? Talk about delicious! But then, every one of your recipes that I’ve tried have been wonderful. I’m hoping to get your cookbook for Mothers Day! Just in case I don’t, I’ve squirrled away enough to get it myself. Ha

  10. Aaron says

    Hey Elana!

    Ive been making recipes off of your site for over a year!! ive got my whole family hooked on your recipes and i buy almond flour and agave in bulk now! however i have also read alot of controversial articles on agave, about fructose levels etc. I understand that you try to reach people with ceiliac, diabetes, and many other conditions with your recipes. Agave is low glycemic, and honey is not, however, honey does have a lot of nutritional benefit and is a natural source of energy. I remember in one of your posts you said you dont use honey because you consider it a flavor, however, im such a huge fan of you and your recipes i would love to see you come up with some recipes incorporating honey! I always side with your nutritional advise because i know theres a lot of research behind your decisions! your site is amazing! and so are you! keep it up and thanks for sharing your awesomeness with everyone!

    • says

      You may want to do some research on Agave… it is WORSE for you then high fructose corn syrup!

      I thought it was wonderful for me too, then I found out it is truly the devil.

  11. says

    Let’s see… I LOVE coconut. I LOVE almonds. I LOVE chocolate…

    I think I have to make these… immediately! Can’t wait to do so!

  12. Jenniffer says

    I came accross your website a couple of weeks ago and I have to say it has sparked a huge interest in becoming gluten free and sugar free (or at least cutting down significantly.) After spending several hours (throughout several days) reading your website, checking out the products you use, etc. I decided to check out other “similar” websites. I was amazed to see that the other websites make the gluten free, sugar free extremely difficult. They use long lists of ingredients, that can become extremely costly as well as confusing and just too much to deal with. Your site is by far the most appealing and easy to use, understand, etc. And your recipes are so easy to follow! I made one so far, but plan on trying several more in the near future. Thanks for such a great site.

  13. Kathy Hall says

    My husband makes this and adds sunflower seeds and pumpkin seeds too as well as a few raisins. It’s great!

  14. says

    This looks really good. I almost always use carob instead of chocolate, so I’m going to substitute carob chips for the chocolate, but I’m all over anything that is made with almonds and coconut, yum!

  15. Oshrat says

    I love your website and I am thankful for it, i use it all the time to cook dessert for my family. We were never disappointed and everything we baked was a success.
    Thank you

  16. sara ,canada says

    hello Elena!

    I just wanted to say I love your blog! You do an amazing job. I’m waiting to get off my cleanse ive been doing for about 15 days, in my free time ive been writting down some of your recipes and I’m eager to try them! I’m not celiac, but I do have a sensitivity to gluten that ive ignored and I really want to focus on being healthy and eat gluten free as much as possible.
    ive been craving zucchini bread lately ( amung pretty much everything while cleansing) do you have a recipe?!

    Take Care!
    :)

  17. Bunie Girl says

    Love this idea. So simple and really addicting.

    I used unsweetened baking chocolate and then added my own choice of sweetener. I chose granulated coconut crystal sugar. It ended up making the bark sand like in texture. Still fabulous, I mean really great you can’t go wrong with Elana’s ideas, my version was just not smooth and creamy like the masters creation. This sweetener is my sweetener of choice, second would be honey. Was wondering if anyone has tried either with an unsweetened chocolate, and if you were successful. Any suggestions on making the CC more smooth than grainy? Perhaps cook it down like a syrup? Then add it? Thanks!

  18. says

    This recipe was fantastic, as are all of your recipes Elana.

    Very glad to have found your site, as a gluten and mostly grain free eater, its often hard to find good recipes.

  19. nancy henderson says

    Elana, I love your site!! I am following the Specific Carb Diet by Elaine Gottshall in hopes of healing my belly of celiac and candida as well as ridding my body of auto-immune issues. I have Sjogren’s Syndrome that is now affecting my pancreas. So I find meat to to be a problem. I notice you have some goodies that sound delicious, and many with chocolate, which I LOVE, but my guess is that they are full of sugar. I can only have honey. Should I substitute unsweetened chocolate and use honey to sweeten?

    Thank you for your hard work and efforts with creating scrumptious recipes!!

    God bless,
    nancy

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