Almond Toffee Chocolate Bark Recipe

This clean eating recipe needs little introduction.

I love almonds, I love raw honey and I love dark chocolate. Why not put them all together?!

So what it’s made with natural raw honey, and I boil it first. It’s still a natural food that is made with love.

It’s a super easy recipe that’s simple, yet certainly not plain!

The children loved it so I started teaching them how to make this simple toffee and how it reminded me of toffee apples – of which the children have never tried. So you never know, we may make them next!

Let me know if you do 😉

Enjoy – and don’t forget to post your photos and tag me on the Facebook page.

V xo

200 grams dark quality chocolate (or make my basic dark raw chocolate recipe)
110 grams almond flakes (you could also substitute peanuts if you like)
1 ½ cups raw honey
1 tablespoon coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla powder
¼ teaspoon pink Himalayan salt, extra for sprinkling

Preheat the oven to 180 degrees Celsius ready for the almond flakes.
Bring the honey and coconut oil to ‘just’ boiling in a small saucepan, then turn the heat down to low and leave to simmer for 10 to 15 minutes, stirring occasionally.
While the honey mix is simmering, toast the almond flakes on a baking tray lined with baking paper and then leave to the side.
Add the cinnamon, vanilla and salt to the honey mix and stir through when you’re turning off the heat.
Quickly add the almond flakes into the honey and gently stir. Pour straight onto the baking paper tray in a long rectangular shape and spread evenly. You’ll need to work quickly and be careful not to burn yourself! Put the toffee aside or in the fridge to firm.
Melt the chocolate and then aerate to cool and temper (Tempering means to bring the chocolate back to below 33 degrees so that it becomes thicker as the delicate crystal structure reforms after melting. This allows your chocolate to contract when setting for a firm snap when eating! To make your own dark raw chocolate see my basic dark raw chocolate recipe).
Pour the tempered chocolate over the almond toffee to just cover, spreading with a spoon, and put it into the fridge to set for at least 1 hour – 2 is better to firm and set it properly for a nice snap when breaking into pieces.

As always, ENJOY!

Viki xo

About Viki

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, and Eating Disorder Recovery Coach who inspires women to shift from limited thinking, low self-esteem and restriction to whole-self nourishment, body confidence and whole food healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and live events to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.