I am always looking for delicious ways to add more healthy fats into my diet. When you go low carb, specifically LCHF it is vital that you do so.
This simple recipe is a good way to include coconut oil into your diet and reap all the benefits. Besides coconut oil’s great properties, you get the added antioxidants from the chocolate. I love that I can make this fat-bomb and keep it in my freezer for a quick snack that quenches cravings.
Low Carb LCHF Chocolate Coconut Oil Bark (Fat Bomb)
3/4 cup Melted Coconut Oil
3 tbs Unsweetened Dark Cocoa Powder
4 tbs Sugar substitute of your choice
3 oz. Sliced or Chopped Almonds (I use nuts that are salted with sea salt. If using unsalted nuts add 1/4 tsp. of sea salt this enhances the flavor)
1 oz. Chopped Cashews (optional)
Heat up the oil in the microwave for about 30 seconds. Mix in the cocoa powder, sugar substitute, blend until sugar dissolves. Next add the almonds and cashews. Pour the mixture on parchment paper of wax paper and spread. Place in freezer for about 20 minutes or until solid. Break apart into chunks. Store and keep in freezer in a storage bag. The bark must stay in the freezer otherwise it will melt. Enjoy!