Low-Carb Salted Raspberry Chocolate Bark - 4 Ingredients
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!
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.
Calories: 113kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 6mg | Potassium: 16mg | Fiber: 3g | Sugar: 2g | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.3mg