Almond Butter Raspberry Chocolate Bark
Get your chocolate fix with this easy, no-bake, 5 ingredient dessert!
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.
Notes
*If you use unrefined coconut oil you may taste a little of the coconut flavor. Refined coconut oil does not have a coconut taste.
**If your almond butter is a little thick, microwave for 15-30 seconds to loosen up before dolloping into the chocolate.