Almond Butter Dark Chocolate Bark

There are no Reese’s in Turkey. None. Peanut butter? Nope. They have imported a few brands from Europe, but the recipe just aint right – tastes horrible! But it’s okay, there are indeed peanuts, and homemade peanut butter is as easy as 1, 2, 3. But, peanuts are actually not that good for you. Did you know most that you encounter are moldy from storage? The fats in peanuts are pretty sensitive and go bad quickly. Almonds are thus a great alternative. In this recipe I caramelize almonds and pair them with 70% dark chocolate for a match made in heaven.


Almonds: lower LDL (bad) cholesterol, reduce the risk of heart disease, protect against diabetes and cardiovascular disease, have a high antioxidant content, increase flavonoids and vitamin A in the body for heart health, lower the risk of weight gain, and help with energy production.

Almond Butter Dark Chocolate Bark

by Aylin @ Glow Kitchen

Keywords: melt freeze dessert vegan vegetarian chocolate almond chocolate bark

Ingredients (Servings vary)

  • 1 cup raw almonds
  • 1/8 cup honey
  • Dash of sea salt
  • 1/2 tbsp vegetable oil
  • 1/2 tbsp honey
  • 1 bar of 70% dark chocolate


What we have here my friends are 1 cup of raw almonds and 1 bar of chocolate.


Melt the chocolate in a saucepan, being very careful not to burn! You could use a double broiler to ensure this. Once melted, pour half the chocolate onto parchment paper, spreading it out into a 1/4-inch thick layer. It should as thin as the bar was prior to melting, which means it had enough thickness to hold its own when hardened.


Put the chocolate spread into the freezer.


While the chocolate hardens, it’s time to roast the almonds. Spread the almonds over a baking sheet lined with parchment paper. Massage 1/8 cup of honey and a dash of sea salt into the almonds until each one is evenly coated. Spread the almonds so that each has its own place on the parchment paper. This will ensure equal roasting.


Broil the almonds in the oven on medium (or low), keeping an eye. This process will only take under 5 minutes, so don’t go anywhere.


My feet hurt from this blue number I’m trying to break in, so you know I stay put.


While the almonds roast, keep a very close eye one them, moving them around with a spatula to brown both sides and prevent burning.


When they are done, they’ll be golden brown. Let them sit until cool.


Along with 1/2 tablespoon of vegetable oil and 1/2 tablespoon of honey, food process the cooled almonds until the mixture sticks together. Be patient – at first it will become mealy but will soon clump.


I doubled the almond butter recipe so I can use the remainder for other things…like my mouth.

Form an almond “patty” with your hand, placing it on the frozen chocolate to cover its area, leaving about 1/2 – 1 inch width from the almond mixture to the edge of the frozen chocolate.



Warm up the remainder of the melted chocolate so that it spreads easily, topping the almond layer evenly, making sure to “seal” the edges so that the melted chocolate meets the frozen chocolate. I made the mistake of using too much chocolate for the base, so learn from me and melt the chocolate in rounds, rather than all at the same time, for perfect measure!


Pop back into the freezer until hardened – about 30 minutes. When it’s ready, crack and snap it, or simply tell yourself 1 (massive) piece=1 serving. I definitely didn’t do that Winking smile.




Bon Appetit!

xo Aylin

Snow Top Ballz

I’m always looking for a little sweet, dessert-like snack to have on hand, something that doesn’t leave me guessing, “Is this too much?”  Well, by creating portion-sized pieces, my problem has been solved.

Snow Top Balls


– 1 cup walnuts
– 1/4 cup raisins
– 1/3 cup almonds
– 4 pitted dates
– 1 tsp almond butter
– 1/4 cup dried coconut
– 3 tsp maple syrup
– 1/8 tsp salt
– 1 bar dark chocolate, melted
– dried coconut for dipping


This recipe couldn’t be easier. Simply food process all the the ingredients, save for the last two.

Pulse until it clumps up and forms a bar. This tells you its ready to be shaped.

Shape the mixture into 1 1/2 inch balls and set on a cookie sheet.

Take your favorite dark chocolate bar and melt on a double broiler.

Dip one end of each ball into the chocolate mixture and while still wet, dab in dried coconut.

VOILA! Let them set on the sheet to allow the chocolate to harden. You can freeze or refrigerate them to hasten this process.

With the remaining chocolate, I created a chocolate cookie. Simply pour the melted chocolate on a cookie sheet, drop any nuts or dried fruit you have on the chocolate to dry into the cookie.

Not sure which one to eat first…