As a lovely gift, an easy kid’s kitchen activity, or a quick dessert, this quick combination of roasted salted almonds and vegan chocolate is perfect. For a holiday treat, it’s easy to make this Candy Cane Bark version!
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 6-8 minutes for roasting nuts |
| Servings |
rectangle
|
Ingredients
- 3/4 cup whole almonds
- salt
- 1 cup vegan chocolate chips I use Kirkland brand in the white bag. (51 % cocoa)
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oven to 350 degrees F.
- On a baking sheet, roast whole raw almonds until starting to brown on the inside, usually about 5-7 minutes. Watch closely to prevent burning. When done, remove and let cool for a moment.
- When nuts have a cooled a little, chop them roughly and sprinkle with a little salt. The salt will stick to the warm nuts.
- Prepare a baking sheet with parchment paper or a sil pad.
- Put your chocolate chips in a microwave-safe cup and heat on high for about 30 seconds.Remove and stir, being careful not to allow ANY moisture to contact the chocolate. Return to the microwave and heat for another 30 seconds. Most of the chocolate should be melting down now. Stir and return to microwave for another 10 seconds and stir well to help the last few chips melt.
- Quickly spread the melted chocolate on to the prepared pan to make a rough rectangle of about 5 inches by 8 inches.
- Sprinkle the roasted, salted almonds over the soft chocolate. Press nuts gently down into the chocolate.
- Let bark sit overnight so that it has a chance to harden slowly. The next day, break up into largish pieces and share! Don't forget the Candy Cane Bark option! Enjoy!
Recipe Notes
This can also made into a festive candy cane bark with a quick substitution of crushed candy canes in the places of almonds. It makes a great gift for all ages! Check out other ideas for delicious kitchen fun in my story, Making Memories!
