Gluten-Free Dark Chocolate Almond Bark
By the Gluten Free Recipes team ·
This simple yet decadent gluten-free dark chocolate almond bark, featuring the satisfying crunch of toasted almonds enveloped in rich, smooth chocolate. It's the perfect sweet treat for any occasion, offering a delightful balance of textures and deep cocoa flavor.
At a glance: This medium snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 5 ingredients — including raw almonds, coconut oil, maple syrup — and walks through 6 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Dark Chocolate Almond Bark: When preparing this snacks recipe, always verify that all ingredients, especially packaged and processed items like chocolate chips, are certified gluten-free. Be mindful of shared equipment and surfaces that may have come into contact with gluten 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 Dark Chocolate Almond Bark: This recipe is naturally gluten-free, relying on whole food ingredients like nuts and certified gluten-free chocolate. Always ensure your chocolate chips are certified gluten-free to avoid any cross-contamination from gluten-containing grains.
Ingredients
- 1 cup raw almonds
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 0.5 tsp salt
- 8 oz dairy-free dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine the raw almonds, coconut oil, maple syrup, and salt. Toss everything together thoroughly until the almonds are evenly coated with the wet ingredients and seasonings. This ensures a flavorful crunch in every bite.
- 2
Spread the seasoned almonds in a single layer on the prepared baking sheet. Roast them in the preheated oven for about 10-12 minutes, or until they are lightly golden brown and fragrant. Keep a close eye on them to prevent burning, as nuts can toast quickly. Once toasted, remove the almonds from the oven and let them cool slightly on the baking sheet.
- 3
While the almonds are cooling, melt the dairy-free dark chocolate chips. You can do this in a double boiler over simmering water, stirring frequently until smooth and glossy, which should take about 5-7 minutes. Alternatively, melt them in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
- 4
Once the dark chocolate is melted and the toasted almonds have cooled enough to handle but are still slightly warm, gently fold the almonds into the melted chocolate. Stir until all the almonds are well incorporated into the rich, dark chocolate mixture. The warmth from the almonds will help create a beautiful sheen on the chocolate.
- 5
Pour the chocolate and almond mixture onto the parchment-lined baking sheet. Spread it out evenly with a spatula to create a thin, uniform layer, about 1/4 inch thick. You can sprinkle a little extra sea salt on top for a touch of elegance and flavor contrast, if desired. Allow the bark to set completely at room temperature for about 10-15 minutes, or speed up the process by chilling it in the refrigerator for about 10 minutes until firm.
- 6
Once the dark chocolate almond bark is fully set and firm to the touch, break it into irregular pieces. Serve immediately or store the pieces in an airtight container at room temperature for up to 5 days, or in the refrigerator for longer storage. Enjoy this delightful homemade treat!
Nutrition (per serving)
Tips & Notes
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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