My friend, Craig Ballantyne, is the most disciplined person that I’ve ever met. (Those of you who know Craig are LOLing and nodding your heads in agreement!) This guy has his time, his diet and his exercise routine planned out and executed to a T – every single day. He wakes up well before dawn to get started on his daily goals and as a result he’s got year-round six pack abs, multiple 7-figure businesses, and creates thousands of words of written content each day. It’s truly impressive. (and a little exhausting to think about!)
So when ‘ol CB asks me to make him some dessert, because he’s ready to enjoy a scheduled cheat meal, then I take it very seriously. It might be another 4 months before he eats dessert again, so this better be good! In fact, he probably hasn’t had dessert since that Oreo Birthday Cake I made for him back in June…
So what makes this Almond Bark so special and CB worthy? Let’s count the ways…
- It calls for Marcona Almonds, not regular, run-of-the-mill almonds. Marcona almonds are rounder and plumper than regular almonds with a texture that’s closer to a macadamia nut. It’s deliciously soft and buttery.
- The Marcona Almonds are glazed with liquified coconut palm sugar. So basically we take a delicious, exotic nut and coat it with sweet love.
- The chocolate is super dark and super flavorful. It’s not too sweet, like milk chocolate, and since we already sweetened the almonds you’ll love the contrast with bittersweet dark chocolate.
- It’s topped off with a sprinkling of coarse sea salt. YUM! Have you ever wondered why salt and sweet taste so good together? The salt actually intensifies the sweetness that our taste buds experience. Crazy, but true!
I’ll walk you through this recipe in the video below…check it out!
This Glazed Almond Bark with Sea Salt is now my official go-to gourmet, chocolate indulgence! Move over Dark Chocolate Almond Bark with Coconut Flakes..hurumph! Give it a try and let me know what you think 🙂
- Line a rimmed baking sheet (one that will fit into your freezer) with parchment paper and set aside.
- In a small skillet, combine the coconut palm sugar and water. Place over low heat and bring to a boil, stirring often, for about 5 minutes. Remove from the heat and mix in the coconut oil.
- Place the almonds in a large bowl. Pour the sugar mixture over the almonds and mix until well coated. Spread the almonds over the prepared baking sheet. Set aside to cool while you prepare the chocolate.
- In a double boiler (or just place a small pot into a skillet that is filled with an inch of water) melt the chocolate over low heat, mixing until very smooth. Remove from heat.
- Remove ¼ of the almonds from the baking sheet and set aside, then pour the melted chocolate and the remaining almonds into the large bowl and mix well. (Save that parchment-lined baking sheet!) Once fully combined, spread the chocolate-almond mixture evenly over the parchment paper-lined baking sheet. Sprinkle the reserved almonds over the top along with some coarse sea salt.
- Place the tray in the freezer for 20 minutes before breaking into pieces and serving. I like to keep leftovers in the freezer – lasts longer and tastes so good cold. Enjoy!