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Ingredients

2 cups roughly chopped almonds 1 cup unsweetened flaked coconut ¼ cup chia seeds ¼ cup flax seeds 2 tablespoons evaporated cane juice ¼ teaspoon Himalayan pink salt ½ cup honey 1 ½ tablespoons coconut oil, melted 1 ½ teaspoons vanilla extract 3 (4.23 ounce) packages extra-large dark chocolate bars (such as Hershey's® Special Dark®)

Nutrition Info

165.8 calories carbohydrate: 14.4 g cholesterol: 0.1 mg fat: 11.5 g fiber: 2.8 g protein: 3 g saturatedFat: 4.9 g servingSize: - sodium: 20.9 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine almond, coconut, chia seeds, flax seeds, evaporated cane juice, and salt in a bowl.
Whisk honey, coconut oil, and vanilla extract together in a bowl. Pour into the almond mixture, mix well.
Pour mixture onto the prepared baking sheet, press down with a piece of parchment paper until flattened.
Bake in the preheated oven until light golden brown, 10 to 14 minutes. Let bark cool, about 5 minutes.
Break chocolate bars into the top of a double boiler over simmering water, heat, stirring every 30 seconds, until melted, about 5 minutes. Spread evenly over bark.
Chill in the refrigerator until set, about 20 minutes. Cut into 32 pieces. Place pieces in a resealable storage container, chill in the refrigerator until hardened.

32 servings

Made with 73% cacao, almonds, coconut, flax seeds, and chia seeds.