About
I love this coconut chocolate bark! It is made with sliced almonds and unsweetened coconut that is toasted to perfection and then stirred into melted dark sugar free chocolate. I love the crunch that the nuts gives the bark. I like to store my bark in the freezer so the bark stays extra crunchy.
Ingredients
- ½ cup, shredded coconut, dried, shredded or flaked, unsweetened
- ¾ cup, sliced almonds
- 12 ounce dark chocolate bar, sugar free
Instructions
- In a small saute pan, all the almonds and cook over medium heat for 30 seconds. Then add the coconut flakes and cook for another minute or so until the mixture is nice and toasted.
- In a double boiler, add the chocolate and melt until smooth. If you don’t have a double boiler, you can make one using a small saucepan filled with simmering water with a heatproof bowl on top of it.
- Once chocolate is melted, add the toasted almonds and coconut flakes and mix well.
- Pour until a parchment lined quarter baking sheet (9” x 13”) and spread into a thin layer with an offset spatula.
- Place in the fridge until chocolate is firm enough to break into pieces. Break into pieces! Keep stored in the fridge or freezer.
Nutrition Facts
- Servings: 14
- Calories: 156.9kcal/656.4kJ (per serving)
- Fat: 13.3g (per serving)
- Carbs: 15.6g (per serving)
- Protein: 2.4g (per serving)
