Chocolate Almond Bark (Keto, Paleo, GF)

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Chocolate Almond Bark is really easy and simple to make plus it contains no refined sugar or fructose. Full of good fats and good chocolate, something easy to make for the holidays, eat with no guilt attached!

This is a very easy recipe to make and you can make double the batch of the chocolate and freeze it for something else. There are so many combinations you can make its endless really.

Further Food Nutritionist Commentary:

This chocolate almond bark serves as the perfect holiday gift as it is delicious, easy to make and cost-effective! Of course you can break up the bark into as big or little pieces as you want but according to our 22 pieces, each piece contains only 3g net carbs and 2g sugar! Unlike traditional holiday desserts, this bark is made with cacao which is free of sugar and has a really rich, satisfying flavor profile! What I also love about this dessert is that you can add in any nut or dried fruit of your choosing to personalize the bark and make it different every time!

By Liz Lederman
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Chocolate Almond Bark (Keto, Paleo, GF)

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Servings: 22 pieces

Ingredients

½ cup cacao butter (you can use ½ cup of coconut oil instead if preferred)
½ cup coconut oil
1 tablespoon grass fed butter
1/2 cup rice malt syrup OR 1/4 teaspoon stevia
¼ cup cacao powder
½ cup almonds

Instructions

  1. Melt the cacao butter, butter and coconut oil and rice malt syrup or stevia in a glass bowl over a pot of simmering water (you just want it to sit just inside the saucepan not touching the water). Mix really well until syrup has dissolved.
  2. Take the bowl off of the saucepan and add cacao powder and mix until lumps have gone.
  3. Line a tray (I used 8×8 ) with baking paper and scatter almonds over bottom of tray. Pour chocolate mixture over almonds.
  4. Put in the freezer for 30 minutes to set, break into pieces and enjoy!
  5. Store in freezer or fridge.
Melt the cacao butter, butter and coconut oil and rice malt syrup or stevia in a glass bowl over a pot of simmering water (you just want it to sit just inside the saucepan not touching the water). Mix really well until syrup has dissolved. Take the bowl off of the saucepan and add cacao powder and mix until lumps have gone. Line a tray (I used 8×8 ) with baking paper and scatter almonds over bottom of tray. Pour chocolate mixture over almonds. Put in the freezer for 30 minutes to set, break into pieces and enjoy! Store in freezer or fridge.

Nutrition Information

Per Serving (with stevia): Calories: 65; Total Fat: 7 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 5 mg; Potassium: 34 mg; Carbohydrate: 1 g; Fiber: 1 g; Sugar: 0 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 1%; Calcium: 1%

Easily Sneak Protein Into This Bark By Adding Our Collagen Peptides!

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