Keto Raspberry Chocolate Bark Dairy Free Recipes

LOW-CARB SALTED RASPBERRY CHOCOLATE BARK - 4 INGREDIENTS

Steps:

• Place the chocolate chips and the coconut oil in a microwave safe bowl or jug and melt in 20-30 second intervals.
• Stir well after each microwave burst to ensure chocolate doesn't burn.
• Place the raspberries in a plastic bag and crush so they break into very small pieces. I used the back of my measuring cup.
• Reserve a teaspoon or so of the crushed raspberries and add the rest to the chocolate mixture. Stir and microwave again for one or two 20-30 second bursts until the mixture is soft.
• Taste the chocolate mixture to decide if you want to add low-carb sweetener and add it here.
• Pour the mixture onto a baking sheet lined with parchment paper and spread out thinly.
• Sprinkle the reserved raspberries and the coarse salt over the top of the chocolate.
• Place in the freezer for 20-30 minutes.
• Break up into small pieces and store in the fridge, freezer or in an air tight container.

KETO RASPBERRY CHOCOLATE BARK [DAIRY-FREE]

Steps:

• Food process the freeze dried berries or place into a bag and crush well.
• In the microwave or a small pot on the stove, melt the dark chocolate.
• In a separate bowl, melted the coconut oil and coconut butter together. Stir in the erythritol.
• Pour the coconut mixture into a parchment paper lined 8-by-8 or 9-by-9-inch tray.
• Pour the dark chocolate into the tray and slowly swirl in. Sprinkle the crushed raspberries on top.
• Freeze for 2 hours, break into pieces and enjoy.

DARK CHOCOLATE RASPBERRY BARK

Steps:

• In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
• Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
• Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
• Remove baking sheet from the refrigerator and break chocolate bark into the desired size.