2 tablespoons almond butter (may sub sunbutter for a nut-free option)
1/2 teaspoon sea salt, divided
Using either a double-boiler or 3-5, 30-second spells in the microwave, slowly melt the chocolate. It’s important that you stir constantly with a rubber spatula and remove from heat as soon as all of the solid pieces are gone.
Pour the vanilla extract into the melted chocolate. Be sure to stir until it’s completely incorporated.
Pour the melted chocolate in the middle of a large square of unbleached parchment paper on a baking sheet. Using your spatula, carefully spread the chocolate out into a 1/4″-thick layer.
If your almond butter isn’t already runny or smooth, heat it up just a bit. Drizzle the 2 tablespoons of almond butter over the chocolate. Using a dinner fork, make sweeps through the almond butter and chocolate to create the marbled look.
Sprinkle with half the sea salt and then transfer the sheet to the freezer to set for 30 minutes to 1 hour.
Remove from the freezer when it’s completely hardened. Using either a knife or your hands, break the bark into pieces. Sprinkle with the remaining sea salt and transfer to a freezer-safe jar for enjoyment months to come!