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
Prep Time 10 minutes
Fridge Time 2 hours
Total Time 2 hours 10 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
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.
Sondra Weidman says
If you add a tsp. of grapeseed oil , butter or coconut oil, it makes them a little more tender to the bite.
joan apter says
hi holly
do the dark choc. chips have sugar in them?
Sondra Weidman says
i am sure since there is no sweetener in the recipe. If you use Uns chocolate you need to add a little more fat and maybe some stevia or whatever you like to use.
Hannah Burwell says
Hey Elana,
You should totally make a salted caramel version of this! I think it would be great! :)
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!
Sondra Weidman says
add a little extra fat like coconut oil. try 1 tsp.
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!
:)
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
Tracy says
I was going to make almond joys for the holiday but now I think I’m going to make this bark instead. So glad I found post.
Kristen J says
These look so good!
Julie 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!
Patricia says
Have a look at this post…
http://smallbites.andybellatti.com/?p=5459
Cheers!