This chocolate almond bark with granola crunch is super simple to make, is loaded with protein and fibre, and is a healthy and decadent snack that is perfect for the holiday season!
Do you LOVE holiday dessert recipes but prefer to make something that is simple and to the point? You are speaking this mama’s language! This year, I am a mother of two under two so you best believe I just CAN’T with the elaborate holiday desserts this year.
Luckily, this chocolate almond bark is a literal life saver. Not only does it take about 30 minutes to whip up, but its so versatile and easy to make that you pretty much can’t mess it up.
Table of contents
Why This Recipe Works
This year, I decided to take this chocolate bark up a notch by adding a homemade granola crumble for extra crunch and texture. It’s also secretly because making granola from scratch lets me play with the flavour profile to meet my taste preferences, as I find the store-bought varieties a bit too sweet for my liking.
The best thing about making chocolate almond bark from scratch is that it’s the dessert version of “anything but the kitchen sink” type of meals. You can literally add any topping to it and it’s guaranteed to taste good. For this recipe, I decided to keep it simple by adding freeze fried berries, pumpkin seeds, and hemp hearts. But you can totally go ham here.
Oats – I like to make my own granola from scratch by combing the oats with almonds, salt, cinnamon, coconut oil, maple syrup and vanilla. If you want to skip this step, you can buy pre-made granola instead.
Dark Chocolate – I love the combination of the bitterness from the dark chocolate with the freeze dried berries. Dark chocolate also has antioxidant properties, as well. However, you can also feel free to experiment and use milk chocolate or white chocolate if you prefer.
Toppings – I like to top this chocolate almond bark with hemp hearts, and pumpkin seeds for extra texture and healthy fats.
How to Make This Recipe
Step 1: To a bowl, mix together the oats, almonds, salt, cinnamon, coconut oil, maple syrup and vanilla.
Step 2: Spread out onto the baking sheet and bake for 10 minutes. Stir, then bake another 5-8 minutes. Set aside to cool and break into smaller pieces.
Step 3: Melt the chocolate in a heat proof bowl, over a pot of simmering water.
Step 4: Add half of the granola to the baking sheet. Top with the melted chocolate.
Step 5: Finish with the remaining granola, freeze dried fruit, hemp hearts and pumpkin seeds.
Step 6: Allow to freeze or chill in the fridge then break into pieces.
I personally love to make my own granola from scratch because I like to modify it to my own taste preferences while also making it lower in sugar compared to most store-bought varieties. However, in the interest of saving time, you can definitely buy pre-made granola for this chocolate bark. Look for one that is lower in sugar and ideally one that has almonds to make it extra crunchy.
If you don’t have freeze dried fruit available, you can also use chopped dried fruit instead such as mango, cranberries, or apricots.
To melt the chocolate, I like to do it on the stove top by create double boiler. But you can also simply do this in the microwave by combining the chocolate with a bit of coconut oil and heating it up for 30 second intervals and stirring in between.
To make this recipe vegan be sure to use dairy-free chocolate.
Absolutely. If you are making the granola from scratch, you can use gluten free oats. Otherwise, look for gluten free granola at the store.
Absolutely! What kid doesn’t like a little chocolate? However, be mindful as this recipe does contains nuts. So if you are worried about nut allergies, you can replace the almonds with pepitas or sunflower seeds.
You can store this chocolate almond bark covered at room temperature for up to a week.
The combinations are literally endless! You can add nuts, seeds, dried fruit, coconut, pretzels, and pretty much anything else you might have on hand.
More Recipes You Might Like
Here are some more vegan treat recipes you might enjoy!
- Vegan Maple Roasted Persimmons and Figs
- Oatmeal Cookie Cups with Chocolate Mousse
- Vegan Chia Pudding Granola Cups with Peaches & Blueberries
- Vegan Oatmeal Pudding
- No Bake Nutella Cheesecake Cups
- No Bake Oatmeal Bars (3 Ingredient Snack)
Have you made chocolate bark before? What are your favourite toppings to add?
Best Chocolate Almond Bark with Granola Crunch
- 1 cup large flake oats
- ½ cup sliced almonds
- Pinch salt
- 2 tsp cinnamon
- 1 ½ tbsp melted coconut oil
- 3 tbsp maple syrup
- ½ tsp vanilla extract
- 4 cups dark chocolate finely chopped or chocolate chips (vegan, if desired)
- ½ cup freeze dried berries
- 1 tbsp hemp hearts
- 2 tbsp pumpkin seeds
- Preheat oven to 350 F and line a baking sheet with a silpat or parchment paper.
- To a bowl, mix together the oats, almonds, salt, cinnamon, coconut oil, maple syrup and vanilla. Spread out onto the baking sheet and bake for 10 minutes.
- Stir, then bake another 5-8 minutes. Set aside to cool and break into smaller pieces.
- Meanwhile, melt the chocolate in a heat proof bowl, over a pot of simmering water. Add half of the granola to the baking sheet.
- Top with the melted chocolate. Then finish with the remaining granola, freeze dried fruit, hemp hearts and pumpkin seeds.
- Allow to freeze or chill in the fridge then break into pieces.
Did you make this chocolate almond bark? Let me know down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Lauren T says
Delicious and super easy! Looks beautiful too.