This ain’t no Hershey bar. Zesty orange and rich toasted almonds give this coconut oil chocolate bark smolderingly noir flavor.
Orange + almond + dark chocolate = taste bud sexy time.
This chocolate bark isn’t for everyone.
If you love flavors you can call sexy, smoldering and noir…this is your chocolate bark. Woof.
It’s all about orange and almond. Without them, this is great coconut oil chocolate. With them, it’s dark chocolate midnight lit with citrus flame burning toasted almonds as kindling. Broken into ragged, untamed chunks.
Me and my taste buds should get a room. It’s funny because it’s true.
Grate an orange, toast some almond slices, melt some coconut oil and stir stuff in. So easy.
Pour it into a pan, top with more toasted almonds and orange zest and freeze for about an hour. That is seriously it.
That piece was mine about a second after I took this pic!
Now you know you need orange almond coconut oil chocolate bark in your life. Let’s make some.
Eat Healthy Eat Happy
Zesty orange and rich toasted almonds give this coconut oil chocolate bark smolderingly noir flavor.
5 minPrep Time
1 hr, 5 Cook Time
1 hr, 10 Total Time
- zest from one orange (and a little from another for topping)
- 3/4 cup almond slices, divided
- 1 cup coconut oil
- 3/4 cup dark/Dutch process cocoa
- 1/2 cup maple syrup or agave nectar
- pinch salt
- 3/4 tsp orange extract
- Line a baking pan with waxed paper (see below about sizes).
- Toast the almonds in a small skillet over medium heat 1-2 minutes. When cool, put 1/2 cup of them in a bag and crush slightly (see pic).
- Melt the coconut oil in a saucepan over medium low heat.
- Sir in the orange zest, crushed almonds, cocoa, maple syrup or agave, salt and orange extract. Pour into the pan.
- Zest more orange on top and sprinkle with the rest of the almonds.
- Freeze one hour.
- Stab it with a butter knife in a kind of irregular pattern to break it into bark pieces.
- Store in the freezer.
Toasted almond slices crush easily. I use my hands now that I know a rolling pin turns them into powder.
Pan size: for thicker bark like I’ve made here, use a 5″ x 7″ pan. For thinner bark, use an 8″ x 8″ pan.
You can skip the stove and melt the coconut oil in a microwave.
The orange zest stays orange at least two weeks after freezing. Beyond that, I may never know.
The base chocolate recipe is Raw Chocolate Bars by Fork and Beans. I use it exactly as written and it’s my favorite coconut oil chocolate recipe ever.
No nutritional breakdown on this one. It’s coconut oil and maple syrup, which means fat and calories (albeit healthy ones). If you’re looking for a lean treat, try my 2-Ingredient Pineapple Ice Cream.
Pin it in case your taste buds need some excitement later (when don’t they?)
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