5-Minute Chocolate Coconut Almond Bark
4 ingredients + 5 minutes = dessert for Mom (and maybe kids, too)
This is one of those desserts that I call a “Mom Treat” because I can leave it in plain sight and my kids won’t eat any of it. I can enjoy this crunchy chocolate almond bark in a leisurely fashion, breaking off little pieces after lunch or dinner or before bedtime.
At my house, Mom Treats usually involve some combination of dark chocolate, crunchy nuts and less sugar than regular desserts.
I started making super simple treats like this when my kids were really little and I craved dessert after I put them to bed. There was no way I was going to start baking something; the only thing I wanted to do was sit on the couch. Also, our kitchen is just around the corner and exactly 6 steps from my kids’ bedroom, so running a loud mixer and clanking baking pans was not an option.
Enter the 5-minute no-bake dessert!
This recipe has just 4 ingredients and takes barely more than 5 minutes to mix together, plus some time in the freezer to set.
There’s no added sugar, no gluten, no dairy. Just almonds, pumpkin seeds, coconut oil and chocolate. And yet, it satisfies a craving for dessert with its intense crunchiness and a balance of sweet, salty and oh-so-chocolatey flavor.
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Chocolate Coconut Almond Bark
Servings: 25 small squares
Method: Mixing and microwaving
Total Cooking Time: 5 minutes to mix together, plus 30 minutes in the freezer
Ingredients
1 cup roasted salted almonds
½ cup roasted salted pumpkin seeds
⅓ cup coconut oil
½ cup chocolate chips (dark or milk chocolate, whatever you like)
Instructions
In a medium bowl, microwave the chocolate chips and coconut oil for 25 seconds, then stir. Microwave again for 15 to 25 seconds to fully melt the chocolate. If the chocolate chips aren’t melted yet, microwave for a few seconds more.
Pour the almonds and pumpkin seeds into the melted chocolate. Mix well to coat.
Put a piece of parchment paper (about 8x12) on a small sheet-pan or flat plate.
Pour the chocolate mixture onto the parchment. The melted chocolate will start to spread out on its own. Use a spatula to gently spread the almonds and pumpkin seeds out in an even, single layer with the chocolate. The size of the brittle should be about the size of a dinner plate.
If you really like salt, sprinkle a light coating of sea salt over the top.
Put in the freezer for 30 minutes or until the brittle is solid and easy to break apart.
When the brittle is solid, use your hands or a large knife to break it apart. The brittle has to be stored in the freezer or it will quickly soften and melt. (Coconut oil is holding it together and coconut oil at room temperature turns into a liquid.) The brittle keeps for several weeks, but probably won’t last that long.
Notes
You can add one or two other ingredients if you want, like shredded coconut or dried fruit.
You can use other types of nuts, like pistachios, cashews or pecans. Roasted, salted nuts taste the best.
Instead of pumpkin seeds, you can double the amount of nuts.
Printable recipe pdf below
