By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 20
171 cal · 15 min
Almond Bark
Recipe GLPR775319619ded20
A simple and delicious treat combining rich dark chocolate with crunchy almonds and tart dried cranberries, finished with a touch of coconut. This naturally gluten-free, dairy-free bark is perfect for satisfying chocolate cravings while keeping ingredients clean and wholesome.
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Ingredients
10 oz dark chocolate chips (60% cacao, dairy-free)
2 cups raw whole almonds
1 cup dried cranberries
1 tbsp unsweetened shredded coconut, optional
Directions
Line a baking sheet with foil and set aside. Using a double boiler over medium-low heat, gently melt the chocolate chips, stirring occasionally until completely smooth. Alternatively, melt in the microwave in 45-second intervals, stirring between each interval, until fully melted.
Combine the almonds and dried cranberries in a large mixing bowl.
Pour the melted chocolate over the almond and cranberry mixture. Using a spatula, stir thoroughly until every piece is evenly coated with chocolate.
Pour the mixture onto the prepared baking sheet and spread into an even, single layer using the spatula.
Sprinkle the shredded coconut evenly over the top of the chocolate mixture.
Refrigerate for 30 minutes until set, or place in the freezer for faster setting (about 15 minutes). Once completely hardened, break into bite-sized chunks and store in an airtight container.
Comments
All four ingredients are pantry staples at every Charlotte chain, and the cost per serving lands around 35–45 cents once you break down bulk chocolate and nuts; the real expense is the chocolate itself, but you're making 20 pieces from one batch. The stated 15 minutes is honest—tempering chocolate does take a few minutes, but layering almonds and cranberries onto melted chocolate and letting it set is genuinely quick. It's a single-batch, no-fuss dessert that doesn't demand attention once chocolate hits the pan, though it does require patience for setting and doesn't reheat well, so it's best eaten fresh the day you make it.
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