Coconut Almond Raspberrry Bark

By Dr. Eric Berg DC

Berries, almonds, coconut, and chocolate!!!  YUM!

Coconut Almond Raspberrry Bark

TOTAL TIME: 45 minutes (of which 30 minutes is chill time)

SERVES: 16

INGREDIENTS:

Almonds - 1/2 cup

Coconut Oil - 1 tablespoon

Shredded Coconut - 1/2 cup

Frozen Berries - 1/2 cup

Vanilla Extract - 1 teaspoon

Erythritol - 1 tablespoon

Stevia - to taste

For Chocolate Coating:

Coconut Oil - 1/4 cup

Lily’s Chocolate Chips - 1 cup

DIRECTIONS:

In a blender or food processor, blend frozen berries and almonds.

Add erythritol.

Add coconut flakes.

Line a dish with plastic wrap, so that your mixture doesn’t stick to the dish.

Add berry and nut mixture to dish.  Pack tightly.

Melt down coconut oil and keto-friendly chocolate (this recipe used Lily’s)

Pour chocolate sauce on top of berry/nut mixture.  Place in freezer for at least 30 minutes.  Remove from dish.  

Break or cut into pieces.  Enjoy!

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