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 healthy 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.
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!). 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 Bars. 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 treat 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 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.
For anyone who loves coconut, these bars 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 healthy 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.
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 (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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Healthy Coconut and Almond Dark Chocolate Bark
- 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
- Preheat oven to 350 ºF.
- Toast coconut flakes in a pan in the oven until lightly browned, about five minutes.
- 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.
- 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.
- 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.
- Make Easy Pancakes from Scratch with Leftover Gluten-Free Bread - April 24, 2023
- Spicy Salmon Bake Cups (Gluten Free And Low Carb) - December 16, 2022
- Gluten Free Baked Ziti Recipe - November 17, 2022
- Dr. Ted Naiman’s P:E Potatoes Au Gratin - August 5, 2022
- Frozen Strawberry Protein Pops - July 28, 2022
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Sophie Bowns says
They look absolutely gorgeous!
5 stars! 😉
Thank you so much, Sophie!
Laurel Regan says
These sound delicious! Thank you for sharing the recipe!
I can’t get over how easy it is to make. Just store them in the freezer until you’re ready to serve.
Donna L. Ward says
No sugar! Wow – and looks really tasty – this is my next recipe try out – and being a past professional cook – I tend to be picky about recipes! Great info, thank you 🙂
Thanks, Donna. Enjoy them.
Audrey @ Unconventional Baker says
What a wonderful treat, Bianca! I love that it’s unsweetened — I can see the flavors “doing all the talking” in this one. Looks delicious! ♥
Thank you. Spoken like a true foodie. 🙂
vegetarianmamma (Cindy) says
Thank you so much for sharing, these look great! I can’t wait to see what you post next time! Thanks for linking up with out Gluten Free Fridays party!
Thanks. We appreciate your hosting the link up. 🙂
Yum! This looks amazing. Thanks for linking up on my blog!
Hey Bethany, Thanks!
Jane @ littlesugarsnaps says
Really, when we can have food this tasty, why do we need sugar? I watched the Jamie Oliver Sugar Rush program recently and it’s really opened my eyes to not only cutting down on the sugar in my family’s diet but being very open about it, so that when they eventually leave home they don’t fall into bad eating habits. Thus kind of recipe would be sure to please my bunch.
Sammi @ Grounded & Surrounded says
Mmmmm! These remind me of my mom’s Toffee Bars…only WAY healthier! I love every single ingredient you used and they seem so simple to make. Thank you! Pinning!!
Michelle | A Dish of Daily Life says
These sound delicious! And so easy to make! I don’t make a lot of desserts but I will try these! 🙂
Emily @ Recipes to Nourish says
Yes please! These look so good! Thanks so much for sharing this with us at Savoring Saturdays linky party!
Speed Reading says
May I know the percentage of dark chocolate you used in this ingredientplease?
Hi, I have a 3 1/2 ounce chocolate bar. 🙂
Sancy Suraj says
I love how you use coconut oil for this. There have been heaps of new research showing the benefits of coconut oil!
Yes, you bet. I’m glad you enjoyed this recipe.
Can you please why you would that much coconut oil and can you subsitute canola oil? Thanks
Excellent question. I use coconut oil in this recipe because of all the wonderful health benefits. Coconut oil freezes well (canola oil probably won’t work as a substitute). If you’re a coconut fan, these bars are not only healthy but delicious too. Think frozen almond joy. 🙂
Have a great weekend, Betty.