Dark Chocolate Almond Bark with Sea Salt
Servings: 10 pieces
Calories: 139
This easy recipe for low carb dark chocolate almond bark with sea salt makes an indulgent treat that satiates both salty and sweet cravings.
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Ingredients
- 50 g cocoa butter about ½ cup
- ½ cup unsweetened cocoa I used Ghirardelli
- ¼ cup low carb sugar substitute or 1 tbsp+ 2 teaspoon Truvia
- ⅛ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ cup almonds chopped
- ⅛ teaspoon sea salt optional
- ¼ teaspoon almonds finely chopped, optional
Instructions
- Melt cocoa butter in a chocolate melter or double boiler.
- Stir in cocoa powder, sweetener, and salt.
- Keep on heat until dry ingredients have been well incorporated into the melted cocoa butter.
- Remove from heat. Stir in vanilla extract and chopped almonds.
- Pour out on prepared pan or chocolate mold.
- Sprinkle with additional salt and chopped almonds if desired.
Notes
Add water and plastic wrap to the baking dish. Whenever I make chocolate bark, I always pour it on a shallow baking pan with plastic wrap over a bit of water. Adding a small amount of water under the plastic wrap keeps the plastic from sticking to the pan. You can also use a silicon mat or parchment paper if you'd like.
Roast the almonds. Roasted almonds are much easier to chop than raw ones. You don't have to chop the nuts to make chocolate almond bark, but I wanted to mimic a Ghirardelli dark chocolate with sea salt and almonds bar, which contains chopped roasted almonds.
Save time and use sugar-free chocolate chunks.
Nutrition
Serving: 2g | Calories: 139 | Carbohydrates: 5.7g | Protein: 2.6g | Fat: 14g | Sodium: 64mg | Fiber: 0.5g
Additional Info
Net Carbs:
5.2
g
|
% Carbs:
13.2
%
|
% Protein:
6.6
%
|
% Fat:
80.2
%
|
SmartPoints:
4