Maple Chocolate Walnut Bark

Kind of like a fat bomb, but in an almond bark style.

INGREDIENTS

1/4 teaspoon maple extract OR 3 drops maple flavoring
1 ounce chopped walnuts
3 ounces coconut oil
2 ounces butter
1 ounce of dark chocolate
2 teaspoons stevia powder OR 3-4 drops liquid stevia extract
1 teaspoon coarse sea salt or pink Himalayan salt, divided

EQUIPMENT TO GATHER

A small saucepan, and a medium sized glass or metal bowl that will fit over the pan with the water in it. This is a double boiler method of gentle cooking, ideal for melting chocolate treats like this.

DIRECTIONS

Fill the saucepan close to halfway full with water and set to medium heat over the stove.

While the water heats, chop the chocolate squares into pieces and set aside.

In the bowl, add the coconut oil and maple flavoring. Set this over the pan of now hot water and turn the heat down on the stove. Melt this mixture slowly in the bowl. Add the butter, a half teaspoon of the salt, dark chocolate (I just used 4 squares of Baker’s Unsweetened bar, chopped coarsely), nuts, and stevia to the coconut oil mixture and stir until melted.

Pour into a parchment-lined loaf pan (you can also use silicone ice cube/candy molds), and set it in the freezer. After 10 minutes, remove the pan/molds. Sprinkle remaining half teaspoon of salt on top.

If using a parchment-lined pan, pull out the parchment, lay it flat on a cutting board, and cut or break apart the solid bar of candy into pieces. If using candy molds or an ice cube tray, pop each piece of bark out of its mold.

Place pieces of maple walnut bark into an airtight plastic container (or Mason jar) and return to the freezer, where they’ll keep for weeks.

Makes 15-18 pieces (they’re really small, so you can have two!)

More keto and low carb desserts can be found in my recipe ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food