The flavour of this chocolate bark is reminiscent of those chocolate covered maraschino cherries I used to get for Christmas when I was a kid. This recipe is vegan and gluten free.
Spread the almonds on a baking sheet and toast in oven for 5-8 minutes at 350 degrees, or until slightly toasted. Remove from oven, cool slightly, then roughly chop. line this baking sheet with parchment paper for later.
Place the dark chocolate, along with the coconut oil in a glass microwave-safe bowl. Microwave for a minute on high. Stir until all chocolate is melted. (the heat from the minute in the microwave oven should be sufficient for this to happen.)
Mix in the almond and vanilla extracts.
Add the chopped almonds and the chopped cherries to the chocolate mixture. Stir to thoroughly combine.
Spread this mixture on the parchment-lined cookie sheet. It should be quite thin and one layer.
Top with some of the shredded coconut or chia seeds, if you desire.
Place in freezer for about 20 minutes or until hard. Break off pieces of this chocolate bark and enjoy! Store this bark in the freezer for optimal taste.