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
- 1½ cups chocolate chips
- ½ cup almonds, toasted
- ¼ cup unsweetened shredded coconut, toasted at 350°F for 6-8 minutes
Instructions
- Melt chocolate over very low heat
- Pour chocolate into a parchment paper lined 8 x 8 inch baking dish
- Scatter almonds and 3 tablespoons of coconut over chocolate
- Using a rubber spatula spread the mixture evenly back and forth to ½ inch thickness
- Sprinkle remaining tablespoon of coconut on top of mixture
- Place bark in fridge for 2 hours to set
- Break into square bars
- 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.
Laura says
As if I needed a reason to eat more chocolate, almonds OR coconut! Love it ;)
kerri says
Are the almonds raw and then toasted, or do you use the roasted ones? I love chocolate and crunchy nuts!!
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.
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?
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!!
Ellen Allard 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!
Alta says
You are speaking my language here! Yum!
Heather @ Side of Sneakers says
I love almond joys, so these sound amazing!! And possible simple enough for me to not screw up ;)
Brandon May 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.
Tanya - The Chatty Mom 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. :)