Keto Spiced Nut Chocolate Bark


Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Ideally, use activated nuts in this recipe (see recipe tips above). In a mixing bowl, combine the brown low-carb sweetener, cinnamon, vanilla powder (or vanilla extract), salt and melted butter.

Step 2Add the nuts and stir to combine.

Step 3Place them on a baking tray and spread for even baking. Bake for 12 to 15 minutes, turning the tray halfway. Remove from the oven and set aside.

Step 4Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool slightly.

Step 5Pour the chocolate mixture into a parchment-lined baking dish, glass container or a silicon cake pan. Scatter the roasted nuts over the top.
Note: We're using a 20 x 20 cm (8 x 8 inch) silicon cake pan.

Step 6Refrigerate for about 1 hour, or until set and ready to slice.

Step 7Once set, slice or break into pieces. Keep refrigerated for up to 1 week or freeze for up to 3 months.