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Coconut Almond Raspberrry Bark
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Coconut Almond Raspberrry Bark

Coconut Almond Raspberry Bark layers crisp almonds and chewy coconut with bursts of tart raspberry for a vibrant, flavor-packed treat. Chilled until set and easy to break apart, it offers a refreshing balance of sweet, nutty, and fruity notes in every piece.
Course Desserts
Cuisine American
Keyword Bark
Dietary Preference Egg-Free, Gluten-Free, Low-Carb, Sugar-Free
Cooking time 30-60 Minutes
Main Ingredient Berries, Chocolate
Skill Level Beginner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
Calories 136 kcal

Ingredients

  • ½ cup frozen berries
  • ½ cup almonds
  • 1 tablespoon erythritol
  • ½ cup coconut shredded
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • Stevia to taste

Chocolate coating

  • 1 cup Lily’s chocolate chips sugar-free
  • ¼ cup coconut oil

Instructions

  • In blender or food processor, mix ½ cup frozen berries and ½ cup almonds.
    ½ cup frozen berries, ½ cup almonds
  • Place mixture in bowl and add 1 tablespoon erythritol and ½ cup coconut. Combine well.
    1 tablespoon erythritol, ½ cup coconut
  • Line baking dish with plastic wrap, to prevent mixture from sticking.
  • Add berry and nut mixture to dish. Pack tightly.
  • For chocolate coating, melt ¼ cup coconut oil and 1 cup Lily’s chocolate chips in saucepan.
    ¼ cup coconut oil, 1 cup Lily’s chocolate chips
  • Pour chocolate sauce on top of berry and nut mixture. Place in freezer for at least 30 minutes. Remove from dish.
  • Break or cut into pieces. Enjoy!

Video

Nutrition

Calories: 136kcal | Net carbs: 8g | Fat: 12g | Protein: 1g