Honey Almond Dark Chocolate Bark – Gluten Free

by Sharon on December 18, 2013


With the holiday hoopla before us, why not treat yourself to this delicious Honey Almond Chocolate Bark while you wrap gifts, stuff stockings and sing carols. It’s gluten free, dairy free and made from all natural ingredients. Can you say guilt free? I can, but it’s not polite to talk with your mouth full 😉

Start by melting down some coconut oil. Oh, how I miss the glorious days of summer when my coconut oil was always perfectly liquified and I could skip this part entirely. Things have cooled down significantly since I made these Dark Chocolate Sour Cream Cookies  and my coconut oil was pourable. Now it looks like this:


Oh well, the rest of the process is super simple. Basically, measure and mix! All of the ingredients go into a large bowl and are stirred together until silky smooth. Then pour the mixture onto a parchment lined baking sheet and spread out evenly.



Off it goes into the freezer for 30 minutes to harden. Once it comes out of the freezer you can cut it into squares or simply break it into pieces all hap-hazard like.


This bark recipe is amazingly delicious. The one draw back is that it is not really a portable item. This bark will melt at room temperature so please make sure you keep it in the freezer. It’s too bad because this is one you will want to share! Truly, even the pickiest of eaters won’t believe this chocolate is good for you. Maybe don’t even tell them. Why burst their bubble?


It’s such a treat to have some decadent dark chocolate bark hanging out in your freezer just waiting to be nibbled on. With the plethora of super sugary and artificial candies and chocolates out there this holiday season, healthy eaters don’t have to be left out in the cold. Indulge in real food, real ingredients and experience real satisfaction. This bark is just as big as it’s bite 😉



*This post has been edited to respect non-honey eating vegans.

Honey Almond Dark Chocolate Bark
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  • ¼ cup coconut oil, liquid
  • ¼ cup honey, local if possible
  • ¾ cup chunky almond butter
  • 1/3 cup cacao powder
  • ¾ cup coconut, unsweetened & shredded
  • 1/2 tbsp vanilla
  • pinch of coarse sea salt


  1. Line a baking sheet with parchment paper and set aside
  2. In a large bowl, mix all ingredients together until smooth
  3. Pour the mixture onto the lined baking sheet and spread as evenly as possible
  4. Freeze for 25-30 minutes
  5. Break into pieces and store in the freezer (will melt at room temp)

Click for Nutritional Stats

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{ 10 comments… read them below or add one }

Eva @ Pastel Bakery December 20, 2013 at 10:29 am
This looks so yummy and so easy! I'm always looking for chocolate in the house. The fact that I can make a batch and keep it in the freezer is perfect!
Sharon December 20, 2013 at 1:29 pm
Thanks Eva! So easy yet so delicious ... Happy Holidays :)
Brittany December 20, 2013 at 8:46 pm
Oh my gosh. I cannot WAIT to try this. My parents are beekeepers and I add honey to just about everything, but THIS! I can't believe it never occurred to me! Yuuuuuuum!!!
Sharon December 20, 2013 at 8:54 pm
Your parents are beekeepers?! Get out! That is so awesome and I am jealous ... Doesn't get more local than that! You will love these :)
Winnie January 11, 2014 at 12:46 pm
Not to be a stickler, but honey is not vegan. Can you make it with maple syrup? Looks like a great treat!
Sharon January 11, 2014 at 6:19 pm
Hey Winnie! Yes, maple syrup works great in this. As far as the honey being not vegan, I have edited the title. I have a couple of friends who consider themselves vegan but do enjoy honey on occasion. I'm not vegan myself and had no idea. I meant no offense. Sorry :)
Mary Bonham October 13, 2014 at 12:55 pm
I made it with birch xylitol. Delicious, too!
Sharon October 13, 2014 at 3:06 pm
I've never used birch xylitol. What's the texture like?
Marg November 8, 2015 at 10:11 am
181 calories per serving. Wondering measurement of a serving or how many servings per batch? If it tastes great I might eat too many pieces and call it a serving!
Sharon November 9, 2015 at 2:11 pm
I'd say it's 6 servings.

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