Chocolate bark is one of the recipes I always make around the holidays because it’s so simple and you can jazz it up with whatever toppings you like. 100 percent chocolate is pretty bitter so you are definitely going to want to add a bit of sweetener. I use a few dashes of pure monk fruit or liquid stevia.
½cupchopped nuts of choicepecans, Pili nuts, macadamia nuts, walnuts, almonds
8ouncesunsweetened 100 percent dark chocolate
2tablespoonscoconut oilghee, or butter
½ to 1teaspoonsweetener of choiceor more to taste
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
Spread the nuts onto the prepared baking sheet and toast in the oven for 6 to 8 minutes. Remove from the oven and let cool.
Meanwhile, in a microwave-safe dish, combine the chocolate and coconut oil and microwave in 15-second increments until melted. Stir in sweetener and adjust the sweetness to your liking.
Add nuts to the chocolate mixture and stir until combined, leaving the parchment paper or silicone mat on the baking sheet.
Pour the chocolate mixture onto the baking sheet and spread it out evenly using a spatula. Sprinkle with sea salt and freeze for 20 to 30 minutes, until set.
Once set, break the bark into pieces and serve.
Store in a resealable plastic bag or airtight container in the freezer.
Ingredient Tip: To lower the carb count for this bark, you can swap the unsweetened chocolate with unsweetened cacao butter and a tablespoon of unsweetened cacao/cocoa powder.
Make it Nut Free: Replace the nuts with seeds or unsweetened coconut flakes.
Nutrition Per Serving [1 piece without nuts]: Calories: 88; Total Fat: 8g; Protein: 2g; Total Carbs: 4g; Fiber: 2g; Net Carbs: 2g
Nutrition Per Serving [1 piece with pecans]: Calories: 116; Total Fat: 10g; Protein: 2g; Total Carbs: 4.5g; Fiber: 2g; Net Carbs: 2.5g