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.
Lori says
Here’s some chocolate sweetened with maltitol: http://ycchocolate.com/bakingchocolate.html. It works great in Elana’s recipes, and is really, really good. Tastes just like other good chocolate. Haven’t tried it with this recipe yet — unfortunately, I have to really limit my chocolate intake right now. Sob, sob.
Barbara says
Elana, any chance you can make the font larger on the Print freindly recipies?
Thanks!
Kathy Hall says
My husband makes this and adds sunflower seeds and pumpkin seeds too as well as a few raisins. It’s great!
The Curious Baker says
Anything with dark chocolate and almonds is a must, so I’ll be trying this over the weekend!
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.
Toad 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!
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!
Toad 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.
Ashley says
Why am I reading about delicious chocolate goodness at 12am???? This sounds delightful!!
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
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