Coconut Almond Raspberrry Bark
Coconut Almond Raspberrry Bark
Total Time: 45 minutes (of which 30 minutes is chill time)
Serves: 16
Per serving: 150 calories, 3 g protein, 3 g carbohydrates, 15 g fat
Ingredients
Almonds - 1/2 cup
Coconut Oil - 1 tablespoon
Shredded Coconut - 1/2 cup
Frozen Berries - 1/2 cup
Vanilla Extract - 1 teaspoon
Erythritol - 1 tablespoon
Stevia - to taste
For Chocolate Coating:
Coconut Oil - 1/4 cup
Lily’s Chocolate Chips - 1 cup
Directions:
In a blender or food processor, blend frozen berries and almonds.
Add erythritol.
Add coconut flakes.
Line a dish with plastic wrap, so that your mixture doesn’t stick to the dish.
Add berry and nut mixture to dish. Pack tightly.
Melt down coconut oil and keto-friendly chocolate (this recipe used Lily’s)
Pour chocolate sauce on top of berry/nut mixture. Place in freezer for at least 30 minutes. Remove from dish.
Break or cut into pieces. Enjoy!
