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Chocolate Almond Butter Bark with Crunchies


Description

I LOVE this recipe for Crunchy Chocolate Almond Butter Bark!! It’s low carb, keto, gluten free, and vegan! Keep this bark stashed in your fridge for you late night sweet tooth!


Scale

Ingredients

  • 1/2 cup coconut oil, melted
  • 1/3 cup unsweetened cocoa
  • 2 tablespoons agave nectar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons almond butter
  • 2 tablespoons almond butter, warmed (for drizzle)
  • 1/2 teaspoon coconut oil (for almond butter drizzle)
  • optional toppings: 2 tablespoons beet chips + 1 lemon chia cookie, crumbled

Instructions

  1. Place the coconut oil, chocolate, almond butter, agave, and vanilla in a bowl.
  2. Whisk it together.
  3. Transfer the chocolate into a dish lined with plastic wrap. My dish was about 8 inches by 8 inches.
  4. Heat up 2 tablespoons almond butter and mix it with 1/2 teaspoon coconut oil.
  5. Drizzle the almond butter into the chocolate.
  6. Sprinkle with your favorite toppings. I used beet chips and lemon chia cookies from my Graze box.
  7. Place in the freezer for 1 – 2 hours. Remove the bark from the dish by pulling up the plastic wrap. Peel back the plastic wrap and cut or break the bark into chunks.

Notes

  • Chose your own toppings!!
  • Serves: 8
  • Per serving before toppings: Calories 217; Fat 16.5g (Sat 13.7g); Protein 1.4g; Carb 7.1g (net carb 6.6g); Fiber 0.5g; Sodium 0mg