Let this Almond Caramel Crumble Bark be your new favourite holiday recipe; a chocolate bark with no added sugar and a toasted almond caramel crumble that will be a festive favourite they ask to bring back every year.
ingredients
almond caramel crumble:
-
- 1 cup almonds, chopped
- 2-3 tablespoons pure maple syrup
chocolate bark:
- ½ cup coconut oil, melted
- ½ cup unsweetened cocoa powder
- ¼ cup pure maple syrup
- ¼ cup dried cranberries
- 2 tablespoons coconut flakes
directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- After chopping the almonds, add to the parchmentlined baking sheet and drizzle with maple syrup, tossing together until almonds are fully coated.
- Roast in the oven for 8 minutes and then turn the oven to broil for an extra 2 minutes. Once cooled, the almonds will solidify into one piece to then break into a crumble.
- Line a second baking sheet with parchment paper and set aside.
- For the chocolate bark: Add your melted coconut oil into a mixing bowl and whisk in the cocoa powder and maple syrup until smooth and fully combined.
- Add half of the roasted almond crumble to the chocolate mixture and using a spoon, spread the mixture onto the second parchment-lined baking sheet.
- Once spread to an even thickness, sprinkle the remainder of the almond caramel crumble, dried cranberries, and coconut flakes on top of the chocolate.
- Place into the freezer for 30-45 minutes or until fully solid and not wet to the touch. Break the solid piece of chocolate bark into smaller pieces and serve. Enjoy!
