Dark Chocolate Salted Almond Bark

Serves 15

(depending on how big you break the pieces)

1 cup good quality dark chocolate (70% or higher), chopped

2/3 cup toasted almonds, chopped

Sea salt ~ just a dash! 

 

Line a cookie sheet with parchment paper, or a silicone baking mat.

 

Melt chocolate in a double boiler over medium heat.  

 

Place whole almonds  in a saucepan on medium heat, tossing until golden brown.  Remove from heat and chop.

 

Place chopped almonds on lined cookie sheet and pour chocolate over top, using a spatula to move the almonds around until they are all covered, and bark is your desired thickness.

 

Place cookie sheet in the freezer for 15-20 mins, until chocolate is hardened.

 

Remove from freezer and break into pieces.  Store in fridge or freezer in an airtight container (if it will last that long!)

 

 

 

Nutritional info (per serving):

Cals: 136; Carbs: 6 g; Fats: 11 g; Protein: 4g; Sugar: 4 g: Sodium 32g

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