Rule of the house: this must always be on tap in the freezer
Holy Moly, this is good and so easy to make. Six simple ingredients - mix, pour, and stick in freezer. DONE! You have delicious homemade candy. You can play around with the amount of sea salt, some brands seem stronger than others, so make sure you taste the “batter” before you freeze. To me there is nothing better than sweet chocolate with a hint of saltiness. Yum!
Ingredients:
1 cup dark chocolate chips (we use the Trader Joes brand because they are dairy free)
1/2 cup coconut oil (we use Nutiva Brand)
1/2 cup chopped or slivered almonds (we order ours from Bremner Roadside Stand)
1/2 cup finely shredded coconut (we use Bob’s Red Mill)
2 TB raw honey (we use a local source)
1/4 tsp sea salt (we use Himalayan Pink Sea Salt)
Directions:
1. Gently warm the chocolate chips and coconut oil in a saucepan on low until melted. Make sure you do not overcook.
2. Remove from heat and mix in the chopped almonds, the shredded coconut, and honey.
3. Mix well and pour onto a parchment lined 11X14 baking dish. Spread the batter thin, (it will not cover the entire dish, see pic below).
4. Place in the freezer until it has hardened (a few hours) then break into pieces and continue to store in freezer. For a softer chocolate bark, store in refrigerator.
Holy Moly, this is good and so easy to make. Six simple ingredients - mix, pour, and stick in freezer. DONE! You have delicious homemade candy. You can play around with the amount of sea salt, some brands seem stronger than others, so make sure you taste the “batter” before you freeze. To me there is nothing better than sweet chocolate with a hint of saltiness. Yum!
Ingredients:
1 cup dark chocolate chips (we use the Trader Joes brand because they are dairy free)
1/2 cup coconut oil (we use Nutiva Brand)
1/2 cup chopped or slivered almonds (we order ours from Bremner Roadside Stand)
1/2 cup finely shredded coconut (we use Bob’s Red Mill)
2 TB raw honey (we use a local source)
1/4 tsp sea salt (we use Himalayan Pink Sea Salt)
Directions:
1. Gently warm the chocolate chips and coconut oil in a saucepan on low until melted. Make sure you do not overcook.
2. Remove from heat and mix in the chopped almonds, the shredded coconut, and honey.
3. Mix well and pour onto a parchment lined 11X14 baking dish. Spread the batter thin, (it will not cover the entire dish, see pic below).
4. Place in the freezer until it has hardened (a few hours) then break into pieces and continue to store in freezer. For a softer chocolate bark, store in refrigerator.
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