Gluten-Free Coconut Almond Bark
By the Gluten Free Recipes team ·
This delightful gluten-free bark, featuring the satisfying crunch of toasted almonds and the sweet chewiness of coconut, all coated in rich, melted chocolate. It's a perfect balance of nutty, tropical flavors and a crisp texture that melts in your mouth.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 4 ingredients — including sliced almonds, unsweetened shredded coconut, dairy-free dark chocolate chips — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Coconut Almond Bark: When preparing this snacks recipe, ensure all ingredients, especially chocolate chips and packaged nuts, are certified gluten-free to avoid cross-contamination with gluten. Be mindful of shared equipment if preparing in a kitchen that also handles gluten-containing products In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Coconut Almond Bark: This recipe is naturally gluten-free, relying on nuts, coconut, and chocolate. Always ensure your chocolate chips and any other processed ingredients are certified gluten-free.
Ingredients
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 8 oz dairy-free dark chocolate chips
- 1 tbsp coconut oil
Instructions
- 1
Prepare your baking sheet by lining it with parchment paper, ensuring it lies flat. Toast the sliced almonds in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they become fragrant and lightly golden brown. Remove the almonds from the skillet immediately to prevent burning and set aside.
- 2
In the same skillet, add the shredded coconut and toast it over medium-low heat for 2-3 minutes, stirring constantly, until it turns a light golden color and releases a sweet, nutty aroma. Be careful not to burn the coconut, as it can toast very quickly. Remove from heat and set aside with the almonds.
- 3
Melt the dairy-free dark chocolate chips and the coconut oil together. You can do this in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring gently until smooth and glossy, which should take about 5-7 minutes. Alternatively, microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- 4
Spread the melted chocolate evenly onto the prepared parchment-lined baking sheet, creating a thin layer about 1/4 inch thick. Immediately sprinkle the toasted sliced almonds and shredded coconut evenly over the melted chocolate while it is still wet, pressing them down gently to adhere. This step should take about 2-3 minutes.
- 5
Allow the bark to set completely at room temperature for about 10-15 minutes, or until firm to the touch. For faster setting, you can place the baking sheet in the refrigerator for about 5-10 minutes. Once firm, break the bark into irregular pieces and serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition (per serving)
Tips & Notes
- Coconut milk separates in the can — stir or shake well before using.
- Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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