Ingredients

• 2 cups roughly chopped almonds
• 1 cup unsweetened flaked coconut
• 1/4 cup chia seeds
• 1/4 cup flax seeds
• 2 tablespoons evaporated cane juice
• 1/4 teaspoon Himalayan pink salt
• 1/2 cup honey
• 1 1/2 tablespoons coconut oil, melted
• 1 1/2 teaspoons vanilla extract
• 3 (4.23 ounce) packages extra-large dark chocolate bars (such as Hershey's® Special Dark®)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Combine almond, coconut, chia seeds, flax seeds, evaporated cane juice, and salt in a bowl.
3. Whisk honey, coconut oil, and vanilla extract together in a bowl. Pour into the almond mixture; mix well.
4. Pour mixture onto the prepared baking sheet; press down with a piece of parchment paper until flattened.
5. Bake in the preheated oven until light golden brown, 10 to 14 minutes. Let bark cool, about 5 minutes.
6. Break chocolate bars into the top of a double boiler over simmering water; heat, stirring every 30 seconds, until melted, about 5 minutes. Spread evenly over bark.
7. Chill in the refrigerator until set, about 20 minutes. Cut into 32 pieces. Place pieces in a resealable storage container; chill in the refrigerator until hardened.