You may have noticed I have a small obsession with “snacks”. :-) Yep, I am definitely a snacky sorta girl. I would much rather snack my way through the day, than have 3 big meals.
So here’s another snack idea that I just tried for the first time and was super excited about sharing!
A few days ago I posted 38 Different Uses for Coconut Oil. One of the things I listed called “Chocolate Bark” came from a comment that was left on one of the zillion website articles I read about Coconut Oil.
While I’m not a full-blown “chocoholic”…I DO like a nice bite of chocolate! This actually seemed to fall in the “too good to be true” category….so, of course, I HAD to try it. :-)
Ummm…I just finished the last piece! (I made it a few days ago…I promise I didn’t eat it all at one sitting!) It was delicious!
(You can read about the healthy benefits of coconut oil in your diet here.)
Chocolate ‘bark’ with Virgin coconut oil
4 T. (1/4 cup) Virgin Coconut Oil (I used Nutiva Coconut Oil)
1-T. Cocoa Powder
1/4 t. lowcarb sweetener, such as stevia (I used about 3 teaspoons of Truvia, but it’s not concentrated)
2 oz sliced almonds optional (I threw in some of my chopped Roasted Almonds)
2 oz coconut flakes optional
- 4 T. (1/4 cup) Virgin Coconut Oil (I used Nutiva Coconut Oil)
- 1-T. Cocoa Powder
- ¼ t. lowcarb sweetener, such as stevia (I used about 3 teaspoons of Truvia, but it’s not concentrated)
- 2 oz sliced almonds optional (I threw in some of my chopped Roasted Almonds)
- 2 oz coconut flakes optional
- Melt the coconut oil to a liquid LOW heat
- Add in cocoa powder and sweetener
- Stir to combine and blend well.
- Add nuts and flakes into chocolate mixture (optional).
- Pour onto a plate with wax paper
- Put in refrigerator or freezer on LEVEL shelf and let set 10 minutes or so.
- It will harden quickly and breaks up easy, put in a plastic bag and keep in refrigerator or freezer.