Healthy Coconut and Almond Dark Chocolate Bark Recipe

Clean eating low carb coconut and almond dark chocolate bark is the best keto snack.

When Christmas is in the air, it makes me want to whip up something sweet and fun in the kitchen. Even better when that something is nutritious and gluten-free like these coconut and almond dark chocolate bark.

These beautiful bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Sure, there’s a time and place for Gluten Free Chocolate Cake Donuts sprinkled with crushed candy canes. Or to decorate gluten free sugar cookies with my friend’s Cookie Icing That Hardens (it’s naturally gluten free). Quick note: her blog isn’t fully gluten free, so if you poke around, double-check those ingredients.

But when you’re after something a whole lot lower in carbs, this bark is just the thing.

From my gluten-free dessert collection, these chocolate bark are also egg free, paleo, and low carb! 

If you’re committed to staying low-carb but crave great flavors, you must visit our Low-Carb Hub. It’s loaded with recipes and tips to help you stay on track and enjoy every bite.

Is Coconut Oil Good For You?

My husband, John, loves coconut, and I love the many health benefits of coconut oil: strengthening the immune system, preventing heart disease, improving digestion, and contributing to healthy skin (to name just a few!). If you’ve heard conflicting advice about it, we take a closer look in our AHA Says Coconut Oil Could Kill You. Why They’re Wrong guide.

My daughter, Nicole, has used coconut oil with great success for moisturizing dry skin during the winter months.

But coconut oil works even better when taken internally. These bark are the perfect way to add a little coconut oil to your diet, and they are super-easy to prepare.

John and I decided to make them tonight while the kids started bringing down all of our Christmas decorations from the attic. I can hardly believe Christmas is only eighteen days away, and I’m looking forward to my family’s annual expedition to find the perfect Christmas tree.

But back to the kitchen and the Coconut Almond Dark Chocolate Bark. I am not kidding when I say these are ridiculously quick and easy to prepare, as long as you’re willing to wait for them to set in the freezer.

How To Make Coconut And Almond Dark Chocolate Bark

*Free printable recipe card is available at the end of the post.

First, John and I toast a cup of unsweetened coconut flakes in the oven until lightly browned. This takes just five minutes.

Next, we blend almond chunks and a little coconut oil in a super blender until the mixture is very smooth.

(If you are concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free). 

We toss in the chia seeds and toasted coconut flakes and pulse the mixture several times. When all of the ingredients are mixed beautifully together, we pour into a pan lined with wax paper and sprinkle a little salt on top.

Now place the pan in the freezer for thirty minutes.

While this is happening, feel free to rock out to Christmas carols on the radio. Really, these bars would make a delicious keto snack while decorating the Christmas tree or at your holiday party. Or you might even sneak a few during breakfast. And, hey, no need to feel guilty, they’re actually good for you!

Once the mixture has hardened, I melt the chocolate and drizzle over the frozen coconut and almonds.

The best way to do this is in a double boiler over simmering hot water. If you don’t have a double boiler, you can melt the chocolate in a small, heavy saucepan over a very low flame to avoid scorching, but make sure to stir constantly.

Once the chocolate is melted, remove from the heat and stir until smooth. The chocolate should actually be tepid to the touch. If it’s hot, it may seize up and thicken.

Then I sprinkle more chopped almonds on top and put the pan back in the freezer for another five minutes.

And they’re done!

Pro tips and recipe notes

• When I first published this delicious recipe, it was Christmastime, but these beautiful low carb chocolate bark are perfect for anytime you’re celebrating. Enjoy!
• Leftovers can be kept covered in your freezer.

For anyone who loves coconut, these bark are sure to satisfy your coconut craving. They are light and refreshing: not too sweet, not too crunchy. Just right for an afternoon snack or nutritious dessert with your steaming mug of hot chocolate.

I like to accompany mine with a bowl of fresh berries.

Now to admire the Christmas village my kids have set up on the fireplace mantle.

P.S. If you want dinner to feel just as easy, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals (some in under 10 minutes) without overthinking substitutions.

More dessert ideas

Caramelized Bosc Pears With Coconut Whipped Cream – This no-guilt recipe is so easy to make and I show you how to make dairy-free coconut whipped cream, too.

Gluten Free Blueberry Muffins With Coconut Flour (Paleo, Grain Free) – Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes. So good.

Dark Chocolate Drizzled Coconut Macaroons – These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

Frozen Strawberry Protein Pops Find a quiet place to relax and enjoy these frozen protein pops. The creamy strawberry taste will melt in your mouth.

Flourless Chocolate Cake With Video This is a decadent treat, and the fact that it’s naturally gluten free is a delicious bonus.

Gluten Free Chocolate Chip Cookies These buttery soft gluten free chocolate chip cookies are intensely rich with flavor, sweetened with honey, and filled with decadent chocolate chips.

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5 from 3 votes

Healthy Coconut and Almond Dark Chocolate Bark

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These beautiful bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 227kcal

Author Barbara Bianchi

Equipment

baking dish

Vitamix

or Food Processor

Ingredients

• 1 cup flaked coconut
• 1 1/2 cups almond slices
• 3/4 cup coconut oil
• 1 tablespoon chia seeds
• sea salt
• 3.5 ounce dark chocolate

Instructions

• Preheat oven to 350 ºF.
• Toast coconut flakes in a pan in the oven until lightly browned, about five minutes.
  1 cup flaked coconut
• Line a 9x12 baking dish with wax paper.
• Blend almonds and coconut oil in a super blender or food processor until very smooth. Add chia seeds and coconut flakes. Pulse a few times.
  1 1/2 cups almond slices, 3/4 cup coconut oil, 1 tablespoon chia seeds, sea salt
• Pour into lined pan. Sprinkle with salt.
• Place in freezer for 30 minutes.
• Melt chocolate in a double boiler or small pot and drizzle over frozen coconut and almonds.

  Sprinkle chopped almonds on top and place back in the freezer for another 5 minutes. Cut into squares and enjoy.
  3.5 ounce dark chocolate

Notes

• If you are concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free. 
• When I first posted this delicious recipe, it was Christmastime, but these beautiful low carb chocolate bars are perfect for anytime you're celebrating. Enjoy!
• Leftovers can be kept covered in your freezer.

Nutrition

Calories: 227kcal | Carbohydrates: 5.4g

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