Honduran Dark Chocolate Bark (Vegan)
There's so much to love about this recipe...from the heart-healthy, vegan ingredients to the native Honduran influence to the well-balanced flavors and delicious sweet/salty/chocolate taste. Honduran Dark Chocolate Bark makes a great mid-day snack or late night treat.
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- 4 bars 80% cacao Honduras Chocolate Company chocolate
- 1/4 cup raw almonds, whole or pieces
- 1/4 cup diced dried pineapple
- 1/4 cup flaked coconut
- 1 Tablespoon coarse ground sea salt
- 1 teaspoon coconut oil
- Additional coconut oil to grease baking sheet (or parchment paper may be used)
Lightly grease an 8x10 baking sheet with coconut oil. Alternatively, you can also use parchment paper to line the bottom of the pan. Set prepared pan aside.
Coarsely chop almonds and set aside.
Break or chop chocolate into pieces and place in a microwave-safe bowl. Add coconut oil and microwave 2 minutes on high until mostly melted. Stir chocolate to melt completely, stirring until smooth.
Pour melted chocolate into prepared baking sheet. Sprinkle almonds, pineapple, coconut on top of chocolate. Finish with the sea salt. You may have leftover salt and toppings; use according to your personal tastes and visual appeal.
Refrigerate bark 45 minutes. Using a spatula, loosen the edges and center of the bark from the pan. Break into pieces. Store in an airtight bag in the refrigerator.