Description

Inspired by Date Peanut Bark a few days and an amazing Lindt Chocolate I had when I lived in Paris, but just could not find here, 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.

Ingredients

Units Scale

14-16 dried apricots
1/2 cup white chocolate chips ( or chopped white chocolate)
2 tbsp almonds (toasted and chopped )
2 tbsp almond butter
Flaky sea salt if desired

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Instructions

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.