8ounceschocolate chipsEnjoy Life if dairy free, Lily's if Keto
1 ½tablespooncoconut oil
Line a baking sheet with parchment paper with a bit of extra hanging over the sides. Spray with coconut oil spray and set aside.
In a mixing bowl, mix almond butter, coconut oil, vanilla and powdered monk fruit sweetener. Pour mixture onto prepared sheet pan and freeze for ten minutes.
Melt coconut oil and chocolate chips in microwave and stir until smooth. Pour over frozen almond butter layer and sprinkle with flaky sea salt.
Allow sheet pan to remain in freezer for an hour or until the layers are hardened. Carefully use a butter knife to break apart the bark. Store in a freezer-safer container.
Since this recipe contains coconut oil, I highly recommend you store it in the freezer. It will withstand the fridge as well, but coconut oil begins to melt once you touch it.If you plan on gifting the bark, be sure to package it in a freezer-friendly container.