Dark Chocolate Raspberry Bark
Snappy chocolate bark studded with bright raspberries — ready in minutes and impossible to stop eating.
Servings: 18 1”-pieces chocolate bark
Ingredients
- 200 grams fresh raspberries
- 200 grams cocoa butter
- ½ cup 40g unsweetened cocoa powder
- ½ cup 40g unsweetened shredded coconut
- ¼ cup + 1 tbsp 60g classic monk fruit sweetener
- ½ teaspoon pure vanilla extract
Instructions
- In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
- Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
- Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
- Remove baking sheet from the refrigerator and break chocolate bark into the desired size.
Notes
Cocoa Butter: Cocoa butter is different than traditional butter and coconut oil. There is not a substitution for this ingredient and cocoa butter must be used in this recipe.
Fat Separating: To ensure that the fat from the cocoa butter doesn't separate when chilling, it's important to allow the bark to sit at room temperature after the chocolate has melted and has been poured onto a baking sheet.
Net Carbs: One serving of this chocolate bark contains 1.6 grams of net carbs.