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Vanilla Bean Crunch Almond Butter Bark

Prep Time 5 minutes
Total Time 5 minutes
Author Rachel Conners



  1. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine coconut oil and almond butter. If coconut oil is solid, melt mixture together in the microwave for about 15-30 seconds until the coconut oil is melted. Whisk to combine.
  3. Add in the vanilla bean (or paste or extract) and toasted almonds, stir. Pour mixture onto the prepared baking sheet. Sprinkle with sea salt (I used Maldon).
  4. Place in the freezer for 30 minutes, or until the bark is hard and can be snapped apart. Snap into pieces, and store in the refrigerator.

Recipe Notes

Inspired by I Quit Sugar