VEGAN ALMOND JOY BARK
Make and share this Vegan Almond Joy Bark recipe from Food.com.
Provided by Alyssia Mind Over
Categories Nuts
Time 10m
Yield 1 Tray
Number Of Ingredients 6
Steps:
- Melt coconut oil in a saucepan over low heat.
- Remove from heat and whisk in cocoa, sweetener and salt until smooth.
- Transfer to a pan lined with parchment and sprayed and spread in an even layer.
- Sprinkle on toppings.
- Freeze 15 minutes.
- Break into pieces and enjoy!
Nutrition Facts : Calories 1544.5, Fat 138.8, SaturatedFat 104.8, Sodium 486.7, Carbohydrate 96, Fiber 20.1, Sugar 57.9, Protein 16.4
3 INGREDIENT CHOCOLATE ALMOND BARK
Thick pieces of indulgent chocolate bark packed with crunchy, roasted almonds. Vegan, Paleo, Gluten-Free, Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Line a small or medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.
- To melt the chocolate, use the double boiler method or do the following. Add vegan or paleo chocolate and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
- Fold in almonds. Pour onto prepared baking sheet. Using a rubber spatula, spread into an even layer of desired thickness. Optionally, sprinkle with more almonds.
- Refrigerate until firm, about 20 mins. Immediately remove from refrigerator and allow to reach room temperature before cutting (to avoid leaving fingerprints/sweating). Separate chocolate from paper. Break or cut into pieces. Enjoy! Storing instructions below.
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VEGAN ALMOND JOY (GLUTEN FREE, HEALTHY) - BEAMING BAKER
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- Line an 8-inch loaf pan or 9-inch loaf pan with parchment paper or wax paper. Set aside for later.
- Add all Coconut Bars ingredients to a food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces.
- Pour coconut mixture into the prepared loaf pan. Using a rubber spatula, press down and smooth until you get a tightly packed, even layer. Freeze for 15-20 minutes.
- Remove from freezer. Lift the coconut bars out of the loaf pan. Cut into 16 rectangular bars. Line a baking sheet with wax paper or parchment. Lay these bars on the sheet, evenly spaced apart. Place back into the freezer while you prepare the chocolate layer.
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