Recipe Detail

Low Carb Almond Coconut Bark

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1/2 cups - almonds
  2. 1/2 cups - unsweetened flaked coconut
  3. 4 ounces - dark chocolate such as Trader Joe's 85% dark chocolate
  4. 1/2 cups - coconut butter
  5. 1/2 teaspoons - almond extract (optional)
  6. 10 drops - liquid stevia (optional)
  7. 1/4 teaspoons - sea salt


Preheat oven to 350 degrees F. Spread almonds and coconut on a foil-lined baking sheet; toast for 5 to 8 minutes until everything is toasted, stirring once or twice to prevent burning.

Meanwhile, in a double boiler, melt dark chocolate and stir in coconut butter; once melted a bit, add in almond extract and stevia. Mix well and set aside.

Line a baking sheet with wax paper or parchment paper and pour chocolate mixture into it; spread mixture out evenly.

Scatter toasted almond and coconut flakes across the top and press down gently so everything is touching the chocolate; sprinkle with sea salt and set in fridge for at least an hour to cool and harden.

Slice with a knife or simply break up into pieces for serving.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers