Get your chocolate fix with Almond Butter Raspberry Chocolate Bark! This dessert is, vegan, no-bake and only 5 ingredients!
Lately, I have been trying to cut back on eating desserts every night, so I started eating one (or two) pieces of chocolate at night to satisfy my sweet tooth. This recipe for Almond Butter Raspberry Chocolate Bark has done just the trick to keep me from eating baked goods every night!
The inspiration for the flavoring of this dessert was to do a “grown up” peanut butter and jelly type chocolate bark. Instead of peanut butter and jelly, we use almond butter (peanut butter can be substituted, if that’s what you keep on hand) and freeze dried raspberries. Pepita seeds (pumpkin seeds) are also added for texture.
Ingredients
To make this recipe you will need:
- Dark Chocolate chips (I use the darkest vegan chocolate chips I can find. The darker, the better in my opinion, but use your preference)
- Freeze Dried Raspberries
- Pepita Seeds (also called Pumpkin Seeds)
- Almond Butter (any nut butter you have on hand can be used)
- Coconut Oil
How to make Chocolate Bark
This recipe is very easy to make. Simply spread melted chocolate on a parchment lined baking sheet, swirl in the almond butter, and sprinkle with toppings!
You can store the bark in the freezer and grab a piece any time you need your chocolate fix.
You may also like:
- Roasted Beet and Goat Cheese Salad with Champagne Dressing
- Rosemary Roasted Mixed Nuts
- Quick and Easy Chicken Pozole Soup
- Lemon Chicken Rice Soup (Easy Weeknight Recipe)
Did you make this recipe?
Please let me know how this recipe turns out for you in the comments below!
Find me on Instagram and if you made this recipe please share a picture with the hashtag #jensrootedkitchen.
Almond Butter Raspberry Chocolate Bark
Ingredients
- 1.5 cups dark chocolate chips Use vegan chocolate chips if vegan
- 1 tbsp coconut oil*
- 1/4 cup almond butter
- 2 tbsp pepita seeds (pumpkin seeds)
- 2 tbsp freeze dried raspberries
Instructions
- Add chocolate chips and coconut oil to a microwave save bowl.
- Microwave for two, 30 second increments, stirring in-between. Continue microwaving in 15 second increments until melted.
- Pour chocolate onto a parchment lined baking sheet. Spread into a rectangle, about a 1/4 inch deep.
- Place teaspoon size full dollops of almond butter throughout the chocolate and gently swirl with a knife or tooth pick. **
- Sprinkle with pepita seeds and raspberries. Slightly crush the freeze dried raspberries with your hands while sprinkling on the chocolate.
- Freeze until chocolate has hardened, about 30 minutes.
- Take out of freezer and break into pieces of bark. Store in freezer safe container.
Oh My!! This looks incredible! I am def going to have to make this!!!!
This looks so delicious and easy to make, thanks for sharing!
Oh my goodness, that looks delicious. I really need to get into making sweet desserts and that looks super easy. 😍
ohh what a fab idea to use the nut butter, I know just the person to make this for as a present.
This looks so yummy. I can’t wait to try it.