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This salted almond bark only has 4 ingredients, and tastes like a candy bar! This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.
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I love chocolate, just like most women! I am always on the lookout for easy chocolate treats. This is about as easy as it can get! See just how easy by watching the video below!
Only 4 ingredients required, and about 3 minutes of prep! Hows that for easy?
This salted almond bark is also perfect for the Holidays! Only a few minutes of prep, and you have an awesome gift to give a friend! (Or, of course, you could gift it right back to yourself!)
If almonds are not your thing, you can check out my Salted Pecan Bark recipe. Really, you could make this with just about any nut. I bet if you made it with peanuts it would be similar to a Mr. Good Bar! (I used to LOVE those things!)
You could also make this recipe with whole or halved almonds instead of the slivered. I used the slivered because that is what I had on hand. You really can’t mess up with this recipe!
If you do not have access to Lily’s Chocolate Chips, you could probably melt an 85% dark chocolate bar in place of the chocolate chips. I would chop the bar and measure out 1 cup of chocolate before melting.
Honestly, the hardest part of this recipe is waiting fifteen minutes for the bark to harden!
So, what do you need for this Salted Almond Bark?
1 Cup Lily’s Stevia-Sweetened Chocolate Chips
1 Tablespoon Refined Coconut Oil (so there is no coconut flavor)
1 Cup Slivered Almonds
Coarse Pink (Or Sea) Salt
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Salted Almond Bark
- 1 Cup Lily's Stevia-Sweetened Chocolate Chips
- 1 Tablespoon Refined Coconut Oil Melted
- 1 Cup Sliced Almonds
- Coarse Pink Salt or Sea Salt for Sprinkling
- In a microwaveable container, melt chocolate chips with coconut oil. (I melted mine in 3 30 second intervals.) You could also do this step using a double boiler.
- Add sliced almonds and stir well.
- Spread mixture onto a parchment lined cookie sheet.
- Sprinkle with coarse salt.
- Freeze for 15 minutes.
- Break into approximately 20 pieces.
- Can be stored in the freezer, refrigerator, or on the counter.
Nutrition information is for 2 pieces. The entire recipe makes 10 servings.
|Amount Per Serving|
% Daily Value
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C undefined%
Can't wait to try this! I'm curious, though, about why you made it with Lily's chocolate chips instead of a batch of Skinny Chocolate. Any particular reason? Thanks!
Skinny Chocolate is an entirely different texture than the Lily's Chocolate Chips. The skinny chocolate melts easily and cannot be left at room temperature. I'm sure you could use Skinny Chocolate, as long as you kept it in the refrigerator or freezer. 🙂
I had a big bag of slivered almonds hanging around and I always have Lily's chocolate, so I made this. This is my new favorite! I love the crunchy texture of the thinly slivered almonds and the salt really puts it over the top. It is so quick and easy to make. I keep mine in the freezer. I am so happy I found this recipe!!!
So glad you enjoyed it! I love it, too!
When should you ade the Coarse salt?
After you spread it on the parchment. 🙂
Where Can a person buy Lily Stevia Chocolate chips in Canada?
Could you use MCT oil for the refined coconut oil?
Unfortunately, in this recipe you need the coconut oil to help it to solidify. The MCT oil would not harden.
Misty L Lundberg
These are amazing! I hate chocolate, but I love white chocolate. So I used Lily's White Chocolate Chips! Even my husband loves them! Thanks
That sounds amazing! I'll have to try it!