Inspired by Date Peanut Bark I posted a few days ago and an amazing Lindt Chocolate I had when I lived in Paris, but just could not find in Ireland, I made this healthy Apricot Almond White Chocolate Bark. Super easy to make, takes just 5 minutes plus cooling time. It’s crunchy, Healthy-ish (it has white chocolate after all) with dried tangy apricots, creamy almond butter, and toasted almonds for extra crunch. Only Problem: I just can’t stop eating it. Oh and: lower calories than the date version.
Why You Need This in Your Life
What is better than a healthy snack? Two healthy snacks of course. I mean, I can’t leave you with just one choice. That would be rude, wouldn’t it?
So to follow up from the Date Peanut Chocolate Bark I promised you my own version. And here it is.
I love it even more than the dark version, even though I’m usually not a fan of white chocolate.
But the combination of the slightly acidic and chewy dried apricots and super crunchy almonds smothered by the creamy, yet cracking under your bite white chocolate….ok, now I’ve got to go to the fridge and get some. Excuse me for a moment.
Right, yes. Better. *munches a bite*
So how do I make this, you ask?
Basically the same as with the Date Peanut Chocolate Bark, but this has a small but important difference. If you made the Date version, jump ahead to the white chocolate melting. That’s where you see the main difference.
For everyone else: Here we go.
Line a freezer proof container (I used Pyrex) with some baking parchment. Slice the dried apricots open, but keep one side attached, so you can open them like a book.
Lay them out on the parchment, inside up and have the edges overlap and squished together a little, so they form a base.
Heat your almond butter for just a few seconds in the microwave, so it gets easier to spread. Drizzle over the apricots evenly and spread out with the back of a spoon.
Sprinkle with chopped, toasted almonds.
Melt your white chocolate, chips or roughly chopped with a bit of coconut oil in the microwave.
And here is the biggest difference: If you have never melted white chocolate before, watch out! Due to the low cocoa but high cocoa butter content it melts much faster, but, if heated for too long gets really firm and grainy. I found 1 minute enough here, and I set the microwave down to 600w instead of 800. That gives you a melt rather than burn.
Use short 30 second bursts, stir and watch closely, so it doesn’t get burned or grainy. When it’s soft, stir thoroughly. Usually, it will just melt the rest of the way while you do that. You want it creamy but not entirely liquid.
Drizzle and carefully spread the chocolate over the almonds. Sprinkle with flaky sea salt if you like. I didn’t, as I’m not a fan of the combination.
Put into the freezer for about 1h. Break or cut into chunks.
I store these in the fridge, as I find them cold enough that way, but freezer works perfect too, so you always have a nice cold Apricot Almond White Chocolate Bark around for those sweet cravings.
I honestly can’t tell you how long these last, as they are always gone after a few days. But there is nothing in there that spoils quickly, so my wild guess would be weeks or months. I dare you to try and keep them around.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot. 🙂
Apricot Almond White Chocolate Bark
- Freezer-proof container
- 14-16 dried apricots
- ½ cup white chocolate chips or chopped white chocolate
- 2 tbsp toasted and chopped almonds
- 2 tbsp almond butter
- Flaky sea salt if desired
- Line a freezer-proof container (a Pyrex dish works well) with parchment paper. This will make it easier to remove the bark later.
- Slice the dried apricots open, so you can open them up like a book.
- Lay the apricots on the parchment paper, with the inside facing up. Overlap the edges slightly and press them together to form a base. They won’t hold together as well as dates, but that’s not a problem, as the chocolate will keep them together later.
- Heat the almond butter for a few seconds in the microwave to make it easier to spread.
- Drizzle the softened almond butter evenly over the apricots. Use the back of a spoon to spread it across the base.
- Sprinkle the chopped, toasted almonds evenly over the almond butter layer.
- In a microwave-safe bowl, combine the chopped white chocolate and coconut oil.
- Heat the chocolate in the microwave on 600w (slightly less than full power) using short 30-second bursts, stirring each time until the chocolate is fully melted and smooth. Be careful not to overheat, as chocolate can burn easily.
- Drizzle the melted chocolate evenly over the almond layer on top of the apricots.
- Use a spatula or the back of a spoon to carefully spread the chocolate out, covering all the ingredients beneath.
- If desired, sprinkle a pinch of flaky sea salt over the chocolate for a touch of contrast. Skip this step if you're not a fan of the salt-chocolate combination.
- Place the container with the assembled bark in the freezer.
- Let it freeze for approximately 1 hour or until the chocolate has hardened completely.
- Once the Apricot Almond White Chocolate Bark is fully set, remove it from the freezer.
- Lift the parchment paper to easily lift the bark out of the container.
- Break the bark into bite-sized chunks or cut it into squares using a knife.
Fat: Approximately 3-4 grams
Protein: Approximately 1-2 grams
Carbohydrates: Approximately 9-10 grams
Sugar: Approximately 8-9 grams