3 cups dark chocolate chips
1 can coconut milk
1 teaspoon almond extract
2 Tablespoons amaretto liquor
1/2 cup sliced almonds
Preheat oven to 350 degrees. Place sliced almonds in single layer on baking dish and toast for a few minutes, stirring occasionally. (Keep watch on them, they’ll burn quickly!)
Add chocolate chips and canned coconut milk to saucepan and heat on medium-to-low heat, stirring often. Continue to heat until chocolate chips are completely melted and combined with coconut milk.
Take saucepan off heat and add almond extract and amaretto liquor, stirring until combined.
Spray a 9×9 or 8×8 pan, or line with foil, and pour mixture into pan. Sprinkle immediately with toasted almonds.
Allow to cool at room temperature, then place pan in refrigerator to chill until hardened. Enjoy!