Keto Salted Almond & Coconut Bark


Step 1Preheat 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.

Step 2Melt 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.

Step 3Pour 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.

Step 4Refrigerate 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.