I generally avoid store-bought treats and snacks (OK...OK...apart from the occasional bar of dark chocolate or pickle-flavored potato chips) in an effort to protect myself from my own lack of self-control.
My job involves making lovely decadent things (like cake!) and going to events and trips where they serve lovely decadent things (like cocktails!) AND it also involves going on television, where I naturally want to look my best.
I mean...I'm not a skinny girl. I never have been, nor have I ever wanted to be. I dig my curves, but I also fully understand the point where I look best. For me, sticking to that point generally involves saying no to the bread basket, and avoiding bags filled with crunchy snacking chocolate thins.
But whatever. I bought those damn barkTHINS "snacking choclates" anyway, and sure enough. They are amazing!
And maybe more almonds.
And I remembered that the store also had a version made with coconut, but the coconut was sweetened which meant the carb count was higher, so I didn't buy them, but in my head I was totally like "I'M GOING TO MAKE THIS MYSELF WITH UNSWEETENED COCONUT!"
And so I did!
Here is my DIY version. I used dark chocolate chips (go as dark as you want), sliced almonds, unsweetened coconut flakes, and a bunch of salt.
I toasted the almonds and the coconut to give them a sexy nutty flavor.
And then I used smoked salt because OBVIOUSLY that is better and awesome.
- Toast the filling
- Melt the chocolate
- Mix and spread
I broke them into pieces and shoved it in the back of my fridge, but if the next time I'm on TV I look a tiny bit puffy...um this is totally why.
Loved this recipe? Here are four other sweet snack recipes you might like:
- Homemade Chocolate Hazelnut Crackers
- Frozen Dark Chocolate Banana Pops with Crushed Butterfingers
- Popping Sugar Chocolate Bark
- Pig Candy Popcorn with Bacon and Chocolate
Thanks so much for reading!
Thin Chocolate Bark with Coconut, Almonds & Smoked Salt
Yields about 4 cups of thin chocolate bark pieces
2 tablespoons coconut or olive oil + 1 teaspoon coconut oil (divided)
1 1/2 cups unsweetened coconut flakes
1 1/2 cups sliced almonds (thin slices; not slivered)
1/2 teaspoon kosher salt
2 cups bittersweet chocolate, chopped (or use chips)
Flaky smoked sea salt, to taste
Line a baking sheet with parchment or wax paper.
Heat the two tablespoons of oil in a large skillet over medium-high heat. Add the coconut flakes, sliced almonds, and kosher salt, and stir to coat and combine. Continue stirring for 2-4 minutes, or until all the pieces are evenly toasted and smell nutty (almond popcorn-like). Remove from heat and let cool completely.
Place the chocolate and remaining teaspoon of coconut oil in a large microwave safe bowl, and heat 30 seconds at a time, stirring in between until it is smooth and completely melted. Add the toasted almonds and coconut to the chocolate and stir to coat well. Turn out onto the prepared sheet pan, and spread out as thinly as possible with a spatula (an offset spatula works best here).
Sprinkle the top generously with flaky smoked salt. (Use as much or little as you like--I love mine super salty!)
Leave at cool room temperature for at least 30 minutes before transferring to refrigerator to chill completely for at least one hour. Once it's set, break apart into small pieces. Store in a bag or container in the refrigerator.