 Prep time: 5 minutes
Cook time: 45 minutes (15 minute cook time + 30 minutes in freezer) Total time: 50 minutes Servings: varies by size of bark chunks Ingredients: 1 C chocolate chips 2 tbsp coconut butter 1/2 tsp vanilla extract 2 C raw, unsalted almonds 1 tsp pink himalayan sea salt (plus more for tasting) Instructions: 1. line a medium baking sheet with foil or parchment paper and set aside 2. in a small pot add chocolate chips, coconut butter, and vanilla extract. Heat on low, stirring occasionally to ensure it doesn't burn 3. once the chocolate mixture is melted, add in the almonds and stir until well coated 4. remove from heat and pour them on top of the baking sheet, spreading out evenly 5. sprinkle with sea salt and place uncovered in the freezer for 30 minutes 6. remove from freezer and snap the almonds into smaller chunks sprinkling with more sea salt if desired
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