Almond and Walnut Chocolate Bark


This is a delicious Almond and Walnut Chocolate Bark.  It’s chocolatey and crunchy because I used some tasty, nondairy chocolate chips, and then added some crunchy, roasted almonds and walnuts.  This treat is truly a chocolate lover’s delight, and it is quick and easy to make.

I love to buy my baking ingredients and fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.

Almond and Walnut Chocolate Bark

1 Bag of dark non-dairy chocolate chips
1/3 Cup of natural peanut butter
2 Tablespoons coconut oil
1 Tablespoon of vegan butter, melted
1/4 Teaspoon of Himalayan salt
1/2 Cup of almonds
1/2 Cup of walnuts

-Preheat the oven to 300F degrees.
-Line a baking sheet with parchment paper. Then spread the almonds and walnuts
on the parchment paper. (If the nuts are roasted, you don’t need to roast them).
-Drizzle 1 tablespoon of melted butter and 1/4 teaspoon of Himalayan salt on top of the nuts and toss to coat evenly.
-Then bake for 5 minutes and mix halfway through.
-Remove from the oven and set the tray side to cool. Prepare a double boiler and add chocolate chips and coconut oil. Melt and combine until smooth. You can also microwave on high for 1 minute then stir. Microwave in 15 second intervals, stirring between until Lily’s chocolate chips are completely melted. Add natural peanut butter to the double boiler with the chocolate until it melts. Then pour the melted chocolate into a 11 by 7 baking pan covered with parchment paper. Spread the chocolate then sprinkle walnuts and almonds on the top. Place the baking pan in the refrigerator and allow to set. Remove from the refrigerator and break into bites. Enjoy!

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