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Coconut Almond Raspberrry Bark

Course Desserts
Cooking time 30-60 Minutes
Skill Level Beginner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 people
Calories 136123123kcal

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

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

Instructions

  • In a blender or food processor, blend 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 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 ¼ cup coconut oil and 1 cup Lily’s chocolate chips.
    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