Almond Berry Coconut Bark

Although you can easily buy sweets for your sweetheart on Valentine’s Day, I prefer to make mine.  I love chocolate like most, but I have a weakness for vanilla. I used to love white chocolate almond bark as a child.  I make my own variation with it now as an adult with coconut butter, coconut oil and a dash of maple syrup; it is much healthier than most of the white chocolate available which often contains hydrogenated oils, lots of sugar and dairy.  My version, which I am sharing with you today, is gluten free, dairy free, vegan, and easy to make! I add in dried berries along with my almonds and it is heavenly.  I think a tin of this given on Valentine’s Day would be well received!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



In a bowl, whisk together the coconut butter, coconut oil, maple syrup, vanilla and sea salt until smooth.  Carefully stir in the remaining ingredients (since the berries are fragile) and spread into a thin layer on a foil lined sheet pan.  Place in the freezer until set, about 45 minutes.  Store in the fridge in an airtight container.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level