Dairy Free Hazelnut Bark

Hazelnut bark is one of my FAVORITE desserts, which is nice because it’s so easy to make… 🙂 This is another new family Christmas tradition, but I also make it year round for a sweet treat! My family and friends love it too!!

This recipe is a MUST try because it is so quick and easy to make! It can be modified in so many ways to your liking as well! I have not tried this recipe without roasting the hazelnuts, so I HIGHLY recommend roasting them. It gives them the perfect flavor and crunch. Yum! Recipe below… Enjoy!


Dairy Free Hazelnut Bark

Makes 8 Servings

Ingredients:

  • 6 oz dark chocolate (I use Trader Joe’s Pound Plus bar)
  • 1 tbsp coconut oil
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup sweetened shredded coconut (sub more coconut flakes if desired)
  • 1/3 cup roasted unsalted hazelnuts (add more if desired)
  • Pinch of flaky sea salt (I use Maldon Sea Salt)

Directions:

  1. (Optional) Hazelnut Roasting: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove the shells from the hazelnuts, and rub them with a towel to remove as many skins as you can. Arrange the nuts in a single layer on the lined baking sheet. Toast until browned and fragrant, stirring occasionally. This usually takes about 10-15 minutes.
  2. Melt chocolate and coconut oil together in the microwave in 30 second intervals until fully melted. You can also melt on a double broiler (to be honest… I am too impatient for that though)
  3. Line a baking sheet with parchment paper.
  4. Spread the melted chocolate into a thin layer on the parchment paper (just make sure it is not too thin where you can see the parchment paper below).
  5. Sprinkle coconut flakes, shredded coconut, and hazelnuts over the chocolate. Sprinkle some flaky sea salt over top.
  6. Place baking sheet in refrigerator for at least 20 minutes to harden.
  7. Once hard, remove the bark from the fridge and parchment paper. Break it into smaller pieces to eat. Enjoy!

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