• 12 oz. Dark Chocolate, 72% cacao or better
  • 1 - 1 1/2 c. raw flaked coconut
  • 1 c. almonds, whole, unsalted
  • 1 tsp. sea salt

Pin It

This Slow Cooker Paleo Almond Bark doesn’t bite and makes an easy and in-expensive holiday gift! Toast the almonds or coconut for a more decadent bark.

  1. Line 4 quart crock with cooking parchment paper or use a slow cooker liner. Place almonds in bottom of crock. Sprinkle coconut over almonds. Next, roughly break dark chocolate, and set over the almonds.
  2. Cover and crock on LOW for 2 hours. Do not stir! Make sure chocolate has completely melted, but has not started bubbling.
  3. Turn off crock, uncover and let cool, about 3 hours, or until bark has “set.”  Sprinkle top with sea salt.
  4. Remove liner or parchment from crock carefully and place in fridge to finish cooling. Once bark is completely cooled, you can remove from parchment and cut into chunks or “bark.”

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Dark Chocolate


Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites