Skip the store bought candy bars and make some dairy free and vegan Almond Toffee Coffee Chocolate Bark at home instead! This recipe is also gluten free and has a nut-free option
I’ve been loving chocolate lately! We’ve had a few chocolate recipes up on the blog (including Kirstin’s Chocolate Protein Bites), and I still have a few chocolate recipes lined up for the next week or 2, including this delicious Almond Toffee Coffee Chocolate Bark.
One to two years back, I had to avoid chocolate for a while due to some health issues, and let me tell you it was tough! Chocolate is definitely one of my favorite treats, especially when my diet is pretty limited already. I try not to over-do it with chocolate since it’s easy for me to develop new food allergies and intolerances, but I still have some and make recipes with it often.
This chocolate bark is made with almonds, but if you want to make this recipe nut-free, you can replace the almonds with roasted sunflower seeds or roasted pumpkin seeds. I can have almonds myself, so I made this with almonds, I just couldn’t share this recipe with my kids.
One of my favorite recent food finds has been the Chimes coconut hard toffee that I use in this recipe! They are so yummy, and they aren’t made in a facility with other nuts, so my kids can have them, too. I first got a bag of Chimes at Whole Foods in Fort Collins, but I found them online too so I buy them on Vitacost when I’m craving some hard toffee.
If you have a favorite brand of non-dairy hard toffee, feel free to use that instead of Chimes if you prefer or if you like to make your own you can use that as well. I had been working on a dairy-free English toffee recipe a while back and got pretty close, I need to start to work on that recipe again soon!
Almond Toffee Chocolate Bark
Vegan, gluten free; Free of: dairy, eggs, soy, peanuts
- 1-1/3 cup Enjoy Life mini chocolate chips
- 20 pieces Chimes coconut hard toffee
- 1/4 cup roasted almonds for nut-free, use sunflower seeds or pumpkin seeds
- 1/2 teaspoon instant coffee optional
- Place the Chimes in ziploc bag, and using a heavy rolling pin, crush the coconut toffee into course bits. Set aside.
- Add the almonds to a ziploc bag and crush with a rolling pin into course pieces. Set aside.
- In a small bowl, heat the chocolate chips in the microwave for 30 seconds at a time until melted, stirring frequently.
- Stir the coconut toffee bits and the crushed almonds into the chocolate and spread out onto a parchment-lined baking sheet. Set aside a few toffee pieces to sprinkle on top of the chocolate
- Chill the chocolate bark in the fridge for about 30 minutes or until set. Break up into pieces and store in an airtight container for 3-5 days.
Food allergy mom and healthy living blogger! Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, and an ACE Certified Fitness Nutrition Specialist