Go Back
Stack of chocolate bark pieces
Print Recipe
5 from 1 review

Healthier Dark Chocolate Bark

Healthier Dark Chocolate Bark Candy is an easy small batch candy recipe full of texture and flavor.  Smooth melted dark chocolate is sprinkled with pomegranate seeds, vanilla kissed almonds, and coarse salt.  This candy is a great balance of salty and sweet!
Prep Time15 mins
Chill Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Almond, Dark Chocolate Bark, Healthier, Pomegranate, Small Batch
Servings: 1 Small Batch
Author: Erin Cernich

Equipment

  • 1 - Small Baking Sheet (Quarter or Eighth Size) - Lined with Parchment Paper

Ingredients

  • 1/2 cup dark chocolate chips or baking bar
  • 1 teaspoon cold pressed refined coconut oil
  • 3 teaspoons vanilla extract
  • 1/4 cup almonds, chopped
  • 1/4 cup pomegranate seeds
  • coarse salt for topping

Instructions

  • Line a small baking sheet with a piece of parchment paper. I recommend an eighth size baking sheet. A quarter size baking sheet will also work.
  • To make Vanilla Almonds (Optional) - Add the almonds to a small skillet and toast over medium-low heat for 3-5 minutes - they will start to smell aromatic. Reduce the heat to a simmer and sprinkle 2 teaspoons of vanilla extract over the almonds. Toast for about a minute more - for the vanilla to soak into the almonds. Remove from the heat. Rough chop the almonds when they are cool.
  • To make plain toasted Almonds - Add the almonds to a small skillet and toast over medium-low heat for 3-5 minutes - they will start to smell aromatic. Remove from the heat. Rough chop the almonds when they are cool.
  • Make a double-boiler - Add about 2 inches of water to a small saucepan. Bring to a boil, then reduce to simmer. Place a glass (heatproof) mixing bowl - large enough to fit on top of the saucepan and without touching the water - on top of the saucepan. Add the chocolate chips and coconut oil. Heat the chocolate until it is mostly melted, stirring occasionally, then remove from the heat. Stir in the teaspoon of vanilla extract. Note - I heat my chocolate until it is mostly melted to avoid the chocolate seizing. Any chunks will melt with the residual heat in the bowl.
  • Pour the melted chocolate into the prepared baking sheet. With an offset spatula, or small spatula, spread the chocolate into a smooth, even layer. Sprinkle the pomegranate seeds, chopped almonds, and coarse salt over the top of the chocolate. Refrigerate the chocolate bark until the chocolate has set. Overnight is best.
  • Break up the set chocolate bark into any shape/size pieces you like. Enjoy!

Notes

  • I used dark chocolate chips.  Any chocolate chip or baking chocolate bar will work.
  • Toasting the almonds with the vanilla is optional.  
  • The almonds can also be toasted in the oven - at 350F for about 8-10 minutes.
  • I prefer to melt chocolate over a double-boiler - to keep an eye on the chocolate as it melts.  It can also be melted in the microwave - in 15 second intervals, stirring after each, until it is mostly melted.