Ingredients
Scale
1 1/2 cups sugar-free chocolate chips (sweetened with stevia or erythritol)
1/4 cup coconut oil
1/4 cup unsweetened cocoa powder
1 teaspoon almond extract
1/2 teaspoon sea salt
1/2 cup chopped almonds (coarsely chopped)
Instructions
Melt chocolate chips and coconut oil in microwave-safe bowl (30-second intervals, stirring between) or double boiler
Mix in cocoa powder, almond extract, and sea salt until smooth and glossy
Pour mixture onto parchment paper-covered baking sheet
Sprinkle chopped almonds evenly over surface
Refrigerate 15-20 minutes until firm
Break bark into 12 serving-sized pieces
Notes
Store in airtight container in fridge for up to 2 weeks
Use small candies or walnuts for variations
Refrigerate in warm climates to prevent melting
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 0g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg