Chocolate bark recipes are perfect for a little holiday cooking. Not that you actually cook them – you make the chocolate bark raspberry mixture, then freeze for 30 minutes or so. They are super easy to make and impressive to pull out after a meal or with your afternoon coffee.
What I love about chocolate bark is how versatile the recipe is. You can add all sorts of tasty low-carb ingredients to them, for example:
- nuts – pecans, macadamias, almonds etc
- flaked or shredded coconut
- crushed berries
- seeds – pepitas, white chia seeds, sesame seeds
- peanut or almond butter
I chose to use frozen raspberries as you can crush them up easily and they give the bark a festive, jewelled effect. Perfect for holiday and Christmas.
How to melt the chocolate
I melted the chocolate in the microwave using 30 second bursts. After each burst, you must stir the chocolate mixture otherwise it can burn and then you have to throw the chocolate out. Trust me on this one!
You could also melt the chocolate using a double boiler if you don’t have a microwave. To do this, add an inch or two of water to a saucepan, over medium heat. Bring to the boil then place a heatproof bowl on top of the saucepan ensuring that the bottom of the bowl (I use a (Pyrex glass bowl) does not touch the water below. Add the chocolate and coconut oil to the bowl and stir until melted. Once melted, you can add the crushed raspberries and continue to heat till the mixture is smooth.
Whether to add low-carb sweetener or not?
I didn’t use any added sweetener for this recipe (because I plan on eating all the bark myself!!) but you could add liquid stevia or 3-4 tablespoons of powdered erythritol to the chocolate mixture if it’s not sweet enough. Taste the chocolate mixture after adding the raspberries to decide if it needs sweetening.
Be sure not to overdo the salt – they only need a very light sprinkling.
Finally, I keep the chocolate bark in the fridge or freezer and bring out just before eating.
Enjoy this simple, 4 ingredient recipe whether you make it for holiday festivities, entertaining family and friends or hoarding for yourself in a deep, dark part of the refrigerator!
Here are some other delicious sweet treats to tempt your tastebuds:
- Dark Chocolate & Nut Fat Bombs
- Chocolate Peanut Butter Cups
- 15 Minute Low-Carb Chocolate Mousse
- Low-Carb Strawberry Cheesecake Energy Balls
More holiday recipes and articles:
- How To Stay Keto Over The Holidays – 3 Foolproof Tips For Success
- The Practical Guide To Low-Carb Alcohol
- 30 Minute Low-Carb Easy Brussels Sprouts
- Low-Carb Creamy Cauliflower Mash
- The Ultimate Low-Carb Antipasto Platter
If you’re wanting to start a low-carb diet these posts are a great starting place:
Low-Carb Salted Raspberry Chocolate Bark - 4 Ingredients
- 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.
Serving size is 3 pieces
Keep in the freezer or fridge.
If you liked this recipe, please consider rating the recipe and leaving a comment below!
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