Almond Joy Bark - Dairy-Free and Gluten-Free
Prep time
Cook time
Total time
  • 1 12oz. bag top 8 allergen-free chocolate
  • 1½ cup whole almonds, raw (or toasted but unsalted)
  • 1 cup unsweetened coconut flakes
  • ½ cup unsweetened shredded coconut
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a baking mat and set aside for the chocolate.
  2. Using two separate rimmed baking sheets, place the whole almonds on one baking sheet (if using raw), and the coconut flakes only in the other. Bake for 5-10 minutes, stirring the coconut every few minutes, until both are just golden brown. The almond will likely take a couple more minutes than the coconut.
  3. Once the almonds have cooled, roughly chop them with a sharp knife.
  4. In a large, microwave safe bowl, melt the chocolate chips by microwaving at 30 second increments, stirring between each increment, until all the chips have just barely melted.
  5. Spread the chocolate out on the prepared parchment-lined baking sheet, to about ⅛ inch thickness. Evenly sprinkle the chopped almonds, toasted coconut flakes and untoasted shredded coconut over the melted chocolate, pressing down very gently.
  6. Allow the chocolate to cool completely (you can put it in the refrigerator for up to 30 minutes to quicken the process) before breaking the chocolate into smaller bark chunks.
  7. Enjoy!
Recipe by Grain Changer at