Almond Joy® Bark - cooking recipe

Ingredients

2 cups roughly chopped almonds
1 cup unsweetened flaked coconut
1/4 cup chia seeds
1/4 cup flax seeds
2 tablespoons evaporated cane juice
1/4 teaspoon Himalayan pink salt
1/2 cup honey
1 1/2 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract
3 (4.23 ounce) packages extra-large dark chocolate bars (such as Hershey's(R) Special Dark(R))

Preparation

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.