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Recipe was originally shared at Tasteaholics.com.
These fat bombs are an easy way to boost your fat intake on a ketogenic diet. You will only need a few common ingredients to make this easy keto dessert.
Adding a pinch of sea salt to dark chocolate works wonders to highlight flavors—especially where almonds are involved—and this bark is no exception! You’ll love the way the sea salt enhances the chocolate’s deep, seductive flavors.
Hands-on Overall
Serving size 1 piece
Nutritional values (per 1 piece)
Net carbs1.8 grams
Protein2.6 grams
Fat15.3 grams
Calories161 kcal
Calories from carbs 5%, protein 7%, fat 88%
Total carbs5 gramsFiber3.2 gramsSugars1.2 gramsSaturated fat9.6 gramsSodium53 mg(2% RDA)Magnesium27 mg(7% RDA)Potassium162 mg(8% EMR)
Ingredients (makes 12 fat bombs)
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and coconut on a baking sheet. Place it in the preheated oven and toast for 5 to 8 minutes, or until lightly golden. Stir once or twice to prevent burning. Remove from the oven and set aside.
- Melt the dark chocolate and coconut butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Add the almond extract and stevia (if using). Mix until well combined and set aside to cool slightly.
- Pour the chocolate mixture onto a medium plate lined with parchment paper. Scatter the toasted coconut flakes and almonds over the top. Sprinkle with the sea salt.
- Refrigerate for about 1 hour, or until set and ready to slice. Keep refrigerated for up to 1 week or freeze for up to 3 months.
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Salted Almond & Coconut Bark
Step by Step
Ingredients
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Spread the almonds and coconut on a baking sheet. Place it in the preheated oven and toast for 5 to 8 minutes, or until lightly golden. Stir once or twice to prevent burning. Remove from the oven and set aside.
- Melt the dark chocolate and coconut butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Add the almond extract and stevia (if using). Mix until well combined and set aside to cool slightly.
- Pour the chocolate mixture onto a medium plate lined with parchment paper. Scatter the toasted coconut flakes and almonds over the top. Sprinkle with the sea salt.
- Refrigerate for about 1 hour, or until set and ready to slice. Keep refrigerated for up to 1 week or freeze for up to 3 months.
Nutrition (per serving, 1 piece)
Calories161kcal
Net Carbs1.8g
Carbohydrates5g
Protein2.6g
Fat15.3g
Saturated Fat9.6g
Fiber3.2g
Sugar1.2g
Sodium53mg
Magnesium27mg
Potassium162mg
Detailed nutritional breakdown (per 1 piece)
| Total per 1 piece |
| 1.8 g | 2.6 g | 15.3 g | 161 kcal |
| Almonds, nuts (whole, unblanched) |
| 0.6 g | 1.3 g | 3.1 g | 36 kcal |
| Coconut chips, unsweetened (dried, flaked coconut) |
| 0.2 g | 0.2 g | 1.6 g | 17 kcal |
| Coconut butter, organic, unsweetened |
| 0.6 g | 0.6 g | 5.7 g | 59 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Homemade Chocolate (using unsweetened chocolate) |
| 0.4 g | 0.5 g | 4.8 g | 49 kcal |
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