Toasted Coconut Almond Bark
Indulge in the delightful combination of flavors found in this Toasted Coconut Almond Bark! Inspired by the nostalgic taste of Almond Joy, this decadent treat features rich dark chocolate, crunchy toasted almonds, and lightly toasted coconut for a satisfyingly sweet and nutty experience. This quick and easy recipe is perfect for satisfying your sweet tooth or serving at gatherings; it’s sure to impress everyone with its luscious simplicity. Plus, it's gluten-free, making it perfect for various dietary needs. Treat yourself to a piece (or two!) of this heavenly bark and enjoy the balance of crunch and smoothness in every bite.
6
Servings
N/A
Calories
3
Ingredients
Ingredients
dark chocolate
1 1/2 cups (chopped or chips, 73% cacao)
almonds
1/2 cup (toasted and roughly chopped)
shredded coconut
1/4 cup (unsweetened, toasted)
Instructions
1
Begin by preheating your oven to 350°F (175°C) and toast the shredded coconut for 6-8 minutes, flipping halfway through to ensure it toasts evenly. Remove from the oven and let it cool.
2
Place your dark chocolate in a heatproof bowl and melt it gently over a double boiler or in the microwave in 20-second intervals, stirring frequently until smooth and fully melted. Be careful not to overheat the chocolate.
3
Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later. Pour the melted chocolate into the prepared dish and spread it evenly to create a flat layer.
4
Sprinkle the toasted almonds and 3 tablespoons of the cooled toasted coconut evenly over the melted chocolate. Gently press them down using a spatula to ensure they stick.
5
Using the spatula, smooth the chocolate with the almonds and coconut into a ½ inch thickness, making sure everything is evenly distributed.
6
Sprinkle the remaining 1 tablespoon of toasted coconut on top for decoration and added texture.
7
Cover the baking dish with plastic wrap or aluminum foil and place it in the refrigerator for about 2 hours to allow the chocolate to set fully.
8
Once set, remove the bark from the dish using the parchment overhang. Break or cut into square or rectangular pieces.
9
Serve immediately or store in an airtight container in the refrigerator for up to a week. Enjoy your homemade Toasted Coconut Almond Bark!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Toasted Coconut Almond Bark?
Toasted Coconut Almond Bark is a decadent treat inspired by the flavor of Almond Joy, made with rich dark chocolate, toasted almonds, and lightly toasted shredded coconut.
Is this Toasted Coconut Almond Bark recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with dietary restrictions.
How do I toast the shredded coconut?
Preheat your oven to 350°F (175°C) and toast the coconut for 6-8 minutes, flipping halfway through to ensure it toasts evenly.
What oven temperature is needed for toasting the coconut?
The coconut should be toasted at 350°F (175°C).
How long does the shredded coconut take to toast?
It takes approximately 6 to 8 minutes in the oven.
How should I melt the dark chocolate?
You can melt the chocolate using a heatproof bowl over a double boiler or in the microwave in 20-second intervals.
What should I do to prevent the chocolate from burning while melting?
Stir the chocolate frequently and heat it in short 20-second intervals to avoid overheating.
What cacao percentage is recommended for the dark chocolate?
This recipe specifically calls for 73% cacao dark chocolate.
What size baking dish should be used?
An 8x8 inch baking dish is recommended for this recipe.
How should the baking dish be prepared?
Line the baking dish with parchment paper, leaving some overhang to make it easy to remove the bark later.
How thick should the chocolate layer be spread?
The chocolate, almonds, and coconut should be smoothed into a layer about 1/2 inch thick.
When do I add the toasted almonds?
Sprinkle the toasted and roughly chopped almonds over the melted chocolate once it has been poured into the baking dish.
How much toasted coconut goes into the chocolate mixture?
You should sprinkle 3 tablespoons of the cooled toasted coconut evenly over the melted chocolate along with the almonds.
Should I press the almonds and coconut into the chocolate?
Yes, gently press them down using a spatula to ensure they stick to the melted chocolate.
What is the purpose of the remaining tablespoon of coconut?
The final tablespoon of coconut is sprinkled on top for decoration and added texture.
How long does the bark need to set in the refrigerator?
The bark needs to be refrigerated for about 2 hours to allow the chocolate to set fully.
Should the dish be covered while the bark is in the refrigerator?
Yes, cover the baking dish with plastic wrap or aluminum foil before placing it in the refrigerator.
How do I remove the bark from the dish once it is set?
Use the parchment paper overhang to lift the entire block of bark out of the dish.
Can I cut the bark into specific shapes?
Yes, once set, you can either break the bark by hand or cut it into square or rectangular pieces.
How should I store the Toasted Coconut Almond Bark?
Store the bark in an airtight container in the refrigerator.
How long will the bark last in the refrigerator?
The bark will stay fresh for up to one week when stored in the refrigerator.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
Does the recipe require sweetened or unsweetened coconut?
The recipe specifically calls for unsweetened shredded coconut.
Should the almonds be toasted beforehand?
Yes, the recipe requires 1/2 cup of almonds that are already toasted and roughly chopped.
Is this recipe considered easy to make?
Yes, it is described as a quick and easy recipe with a short list of ingredients.
What kind of chocolate is best for this recipe?
Dark chocolate chips or chopped dark chocolate bars with 73% cacao work best.
Can I serve the bark immediately after it sets?
Yes, once the bark is broken or cut into pieces, it can be served immediately.
What is the flavor profile of this bark?
It offers a balance of rich dark chocolate, crunchy toasted almonds, and sweet nutty toasted coconut.
Can I use aluminum foil instead of parchment paper to line the dish?
While the recipe suggests parchment paper for easy removal, aluminum foil can be used if necessary, though parchment is preferred to prevent sticking.
Is the coconut added before or after the chocolate is spread?
The coconut is added after the chocolate has been poured and spread into the baking dish.