The Best Christmas Almond Bark – Ever!

I was on a bit of a baking craze lately; if you follow me on Instagram you would have seen some of these yummy treats! I’ll be sure to do a Christmas Baking Round Up soon so you guys can try them out too, but for now we’ll start with this easy recipe that you can add to your Christmas baking list.

This recipe combines my two favourite Christmas flavours, orange and cranberry. My brother and I used to fight over the orange-filled pot of gold chocolates (did you know they don’t make that flavour any more??!) and I love those Terry’s Oranges.  Since I’ve grown up a bit, I thought I would make a tad healthier treat using a mix of Enjoy Life Chocolate Chips (which are dairy, soy and gluten-free) and a really nice 87% cocoa dark chocolate bar I got at a local store that carries AMAZING chocolates, vinegars, oils, teas and so much more. If anyone is in the Trail area be sure to check out Dan Haley’s shop, Casa di Cioccolato, on Bay Avenue.  Try to use a high quality chocolate – it really makes the difference; splurge a little, Christmas only comes once a year 😉

photo 4(18)photo 3(33)Print Recipe

2 lbs high quality dark chocolate or chocolate chips
1 Tbsp coconut oil
5-8 drops food grade orange oil (optional)
1/3 cup dried cranberries (no sugar added)
1/2 cup unsweetened coconut
1/2 cup slivered almonds
Pinch of sea salt

Add the slivered almonds to a large frying pan over medium heat.  Roast until fragrant, about 5 minutes or so. Be sure to toss frequently and keep an eye on them so they don’t burn. Remove from heat and transfer to a bowl.  Wipe out the frying pan and add the coconut. Again, toss frequently until coconut is lightly toasted. Be sure not to burn it!  Remove from heat and transfer to a 1(42)Line a baking sheet with parchment paper and set aside.  Now, melt the chocolate.  I use a bain-marie method (I’ve never had any luck melting chocolate in the microwave, but feel free to do that if you prefer).  Add the coconut oil first and melt, then add the chocolate a bit at a time, being careful not to over stir. Once it’s almost melted, remove from heat.  Continue stirring until completely 2(44)Stir in the orange oil.  Add half the coconut, almonds and cranberries and stir.  Pour the mixture evenly onto the baking sheet lined with parchment paper and spread out with a spatula.  Sprinkle the remaining coconut, almonds, cranberries and sea salt on top.  Place in freezer for 30 minutes until solid.  Break into pieces and keep 5(10)This stuff is to die for! It is candy-crack to me. You can easily make it ahead of time and freeze.  It makes a great gift too!

Nutritional info for 1 ounce (makes about 21 ounces)

156 Calories, 15.5g Carbs, 11g Fat, 2g Protein, 8mg Sodium, 10g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.


  • Alyssa December 6, 2013 at 7:51 am

    This looks so great! I love to mix in lower sugar desserts with all the others at a party. Of course the others are delicious, but with holiday gatherings for weeks on end sometimes you need a reprieve!

    • thehappyhealthfreak December 6, 2013 at 8:34 am

      I agree! It’s good to have some smart snacking in there too 🙂 Merry Christmas!!

  • Healthy Holiday Baking Round-Up - The Happy Health Freak November 27, 2015 at 4:17 am

    […] Chocolate Chip Gingerbread Spice Bars from Chelsea’s Healthy Kitchen (Vegan)The Best Christmas Almond Bark Ever! […]


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