This vegan almond bark is the perfect dessert. It’s topped with melted dark chocolate and nutty toppings for a crave-worthy treat.
Vegan almond bark is the perfect sweet treat for Passover––or anytime of year. Matzo, aka matzah, is used as the base for this bark and is transformed into a flavorful and decadent dessert that you’ll crave even after Passover.
During Passover, Jewish people traditionally stop eating flour and grains that can be leavened. Wheat is only allowed when it is baked into matzo (unleavened bread).
Matzo has a mild flavor and works great as a base for other flavors to shine, which is why I feature it in my vegan almond bark.
This vegan almond bark is a fun spin on matzo “crack:” Melted chocolate is layered over crunchy matzo and swirled with peanut butter.
Crushed almonds, shredded coconut, and toasted quinoa on top add flavor and texture. This vegan almond bark will be a great ending to your Passover dinner.
This vegan almond bark would also be a great way to use up any leftover matzo you have on hand after Passover.
Vegan almond bark is easy to prepare. The hardest part of this recipe is waiting for the bark to firm up for an hour in the refrigerator before tasting it.
This vegan almond bark is lower in added sugar compared to many other dessert recipes.
Most Americans eat too much sugar. The American Heart Association recommends that men limit their added sugars to no more than nine teaspoons per day and women no more than six teaspoons per day.
The only added sugar in my vegan almond bark comes from the dark chocolate. This recipe has just 4 grams of sugar per serving, and it will satisfy a chocolate craving without overloading you with sugar.
I like using dark chocolate in desserts for its rich flavor and lower sugar content, compared to milk or white chocolate.
Using powdered peanut butter instead of regular peanut butter gives great peanuty flavor without added sugar and with fewer calories.
This vegan almond bark has only six ingredients but is packed with flavor and great texture from the toppings.
Matzo: Matzo is used as the base of this bark recipe to make it Passover friendly. Make sure to buy matzo that’s made without egg to ensure that this dessert stays vegan!
If you are making this recipe at other times of the year, you could substitute matzo with a flatbread thin pizza crust.
Dark chocolate chips: Dark chocolate is high in flavonoids, an antioxidant that’s associated with lower risk of heart disease. Be sure to use dairy-free or certified vegan dark chocolate chips to ensure they are free of animal products.
Almonds: Crushed almonds add a crunchy topping and some heart-healthy fats to this Passover almond bark.
Powdered peanut butter: Chocolate and peanut butter are a classic flavor combination. Using powdered peanut butter mixed with equal parts water adds a great peanuty flavor for fewer calories, less fat, and no added sugar compared to traditional peanut butter.
Unsweetened shredded coconut: Shredded coconut is a common ingredient in Passover desserts. Here, it’s used as a topping for this bark. Unsweetened coconut pairs well with the chocolate and adds a fruity and nutty flavor without making the bark overly sweet.
Quinoa: Toasted quinoa adds nutty flavor and great crunchy texture to the vegan almond bark.
Coat a nonstick cookie sheet with cooking spray or line it with parchment paper. Place the matzo on the tray.
Place the chocolate chips in a small microwave-safe bowl.
Microwave in 30-second increments until melted, about 2 minutes. Stir after each 30-second increment.
In another small bowl, mix together powdered peanut butter and water
until mixture is creamy.
Once the chocolate is melted, use a spatula to cover the matzo with chocolate.
Then, with a spoon, swirl peanut butter into chocolate. Don’t overmix the peanut butter into the chocolate; you want to be able to see swirls of it.
Top with crushed almonds, coconut, and toasted quinoa.
Refrigerate until firm, at least 1 hour.
Break into 10 pieces and serve.
This recipe for almond bark is vegan. It uses matzo as a base, which is made with just flour and water. Use dark chocolate chips that are dairy free and/or labeled as vegan to ensure there are no animal products in the chocolate.
Yes, this vegan almond bark recipe is vegan and is therefore dairy free. Be sure to use dark chocolate chips that are labeled as dairy free or vegan.
This vegan almond bark recipe does not contain white chocolate. It uses dark chocolate for a rich, chocolatey flavor without being overly sweet.
Peanut butter is swirled into the chocolate, and then it’s topped with almonds, toasted quinoa, and shredded coconut. This vegan almond bark is full of flavor and texture.
No, this vegan almond bark contains almonds so it should be avoided if you have a nut allergy. You can leave out the peanut butter and almonds to make it peanut- and tree-nut free.
Toasting quinoa brings out its nutty, toasty flavors. You do not have to cook your quinoa first. If your quinoa is not pre-rinsed, rinse it in a fine-mesh strainer under cool water. Transfer the quinoa to a large non-stick pan. At first the remaining water will evaporate. Continue stirring the quinoa until you hear it crackle and the quinoa is fragrant, about 3 minutes.
More vegan chocolate recipes
If you love this vegan almond bark, you’ll also enjoy:
This vegan almond bark is a healthier, lower-sugar dessert recipe that tastes great and is the perfect sweet ending to your Passover dinner. Let me know if you try this one!
Vegan Almond Bark
- cooking spray
- 2 pieces matzo gluten free, if needed
- ⅔ cup dark chocolate chips
- 2 tbsp almonds crushed
- 3 tbsp powdered peanut butter
- 3 tbsp water
- 2 tbsp unsweetened shredded coconut
- 2 tbsp quinoa toasted
- Coat a nonstick cookie sheet with cooking spray. Place matzo on tray.
- Place chocolate chips in a small microwave-safe bowl. Microwave in 30-second increments until melted, about 2 minutes. Stir occasionally.
- In a small bowl, mix together powdered peanut butter and water until mixture is creamy.
- Use a spatula to cover matzo with chocolate. With a spoon, swirl peanut butter into chocolate. Top with crushed almonds, coconut, and quinoa.
- Refrigerate until firm, at least 1 hour. Break into 10 pieces and serve.
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