Chocolate Bark with Rosemary and Almonds

This vegan salted chocolate bark with rosemary and almonds is the perfect balance of sweet and salty making a wonderful homemade holiday food gift.

Prep Time
10 mins
Chill time
40 mins
Total Time
10 mins
Course: Dessert
Cuisine: Vegan
Keyword: Chocolate Bark
Servings: 8 people
Calories: 305 kcal
Author: Sarah McMinn
  1. Line a baking sheet with parchment paper and set aside.
  2. Over a double boiler or in the microwave gently melt the chocolate. Once melted stir in 1/2 cup of the almonds. Pour onto parchment paper spreading evenly until the chocolate is between 1/4 to 1/8th of an inch thick (the chocolate should be thinner than the almonds inside). Set in the refrigerator to set up slightly for 10 minutes.
  3. Once mostly hardened add the remaining almonds, rosemary, salt, and caramel sauce. Return to the refrigerator to let harden completely.
  4. Cut into pieces and store in an airtight container in the refrigerator.
Recipe Notes

Follow the instructions on the link below to make homemade caramel sauce.

Nutrition Facts
Chocolate Bark with Rosemary and Almonds
Amount Per Serving
Calories 305 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 18mg1%
Potassium 94mg3%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 20g22%
Protein 5g10%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 99mg10%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.