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Coconut Almond Raspberrry Bark

By Dr. Eric Berg DC

08/31/2023

Coconut Almond Raspberrry Bark

coconut-almond-raspberry-bark

Total Time: 45 minutes (of which 30 minutes is chill time)

Serves: 16

Per serving: 150 calories, 3 g protein, 3 g carbohydrates, 15 g fat

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!

The following video shows somebody cooking the Coconut Almond Raspberrry Bark with background music playing and that you can access the whole recipe below.

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