Seeded Chocolate Bark

About

This simple to prepare chocolate bark makes a delicious Keto-friendly treat or dessert. Our low carb recipe has been prepared with dark unsweetened chocolate, creamy coconut oil, powdered erythritol, crunchy pumpkin seeds, sesame seeds, chia seeds, and sweet dried cranberries. Once prepared, the mixture is simply transferred to a mold and frozen until set solid.

What Kind of Chocolate Should I Use?

We have used unsweetened dark chocolate for this Keto-friendly recipe. When using chocolate on a low carb diet, there are a few choices available. You can opt for dark chocolate with a minimum of 70% cocoa solids. You can use an unsweetened dark or baking chocolate, or you can use a Keto-friendly bar that is sweetened with a suitable low carb sweetener. We have added powdered erythritol to this recipe to sweeten the dark chocolate. If you are using an already sweetened Keto-friendly chocolate, then you may omit the erythritol. Please be sure to adjust your macros to account for any changes made to the recipe.

Are Dried Cranberries Keto?

We have used a small quantity of dried cranberries in this low carb chocolate recipe. The cranberries add natural sweetness as well as a soft and chewy texture. When choosing dried cranberries opt for a sugar-free or reduced sugar variety. You can also buy cranberries sweetened with a little natural fruit juice. If you would prefer to omit the cranberries, then you can do so and add a few extra seeds or some chopped nuts if preferred.

Ingredients

2 oz unsweetened dark chocolate
2 tablespoon coconut oil
2 tablespoon 100% natural powdered erythitol
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon chia seeds
1 tablespoon reduced sugar craisin dried cranberries

Instructions

Add the chocolate, coconut oil, and sweetener to a small bowl. Create a double boiler, sitting the bowl of chocolate on top. Melt the chocolate, oil, and sweetener together gently until smooth and well combined. Stir frequently. Alternatively, you can melt these ingredients together in a microwave.
Line a 6 x 6-inch shallow freezer-proof tray with baking paper. Pour the melted chocolate mixture into the lined tray. Tilt the tray to ensure the chocolate covers the entire base in an even layer of thickness.
Roughly chop the dried cranberries. Scatter the cranberries and all the seeds evenly over the melted chocolate mixture. Carefully transfer the tray to the freezer. Leave to set solid for 30 minutes.
Once set, remove the chocolate bark from the tray. Break the chocolate into rough bite-sized chunks. Store the chocolate pieces in the fridge in an airtight container until ready to serve.