ALMOND BUTTER SWIRL CHOCOLATE BARK
Feb 12, 2019 | desserts, snacks, chocolate
Valentines Day is in just a few days, so I thought this was a good time to post this new chocolate recipe I developed recently. Because Valentines Day = chocolate. It’s so simple, but comes out so impressive. You will literally look like a chocolatier and blow everyone away.
This is how it looks before hardening. I didn’t get the progress shots but it’s so easy! If you follow the directions in the recipe below, you’ll be just fine. But essentially you’re going to melt chocolate over a double boiler. Then melt some almond butter in the micro. Pour the chocolate onto a parchment lined cookie sheet, drizzle some almond butter in parallel lines, then swirl a few times with a knife in both directions. Once it’s hardened you break up into random size pieces and you’re done!
It holds up well in the fridge for a good 2 weeks. But I guarantee there is no way it lasts that long.
- 2 cups dark chocolate chips
- 1/4 cup smooth natural almond butter
- 1/2 tsp coconut oil or vegetable oil liquid
- 1 tsp sea salt optional
- Line a sheet pan with parchment paper.
- Add chocolate to double boiler over low heat. Add oil.
- Stir until fully melted.
- Meanwhile, heat almond butter in microwave for 30 seconds (or until liquidy). If it’s 100% natural almond butter, add 1 tsp salt and mix.
- Pour chocolate onto parchment lined sheet pan and spread into a rectangle. Should be spread about ¼ inch thick and it does not need to reach edges of pan.
- Then with a spoon, drizzle almond butter in parallel lines about 1.5 inches apart going right across.
- With a knife, swirl the chocolate by running it through the lines (in opposite direction), then again in the other direction.
- Put into refrigerator until fully hardened (about 2 hours). Remove from fridge and break into rough pieces.
Can be stored in airtight container in refrigerator for 2 weeks. You can sub almond butter for peanut butter.