Low Carb Salted Raspberry Chocolate Bark 4 Ingredients 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.