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4 from 118 votes

Low Carb Chocolate Almond Butter Bark {Keto, Vegan, Paleo}

5 minutes
Calories: 610kcal

Ingredients

  • 1/2 cup almond butter (heaping)
  • 1/3 cup cacao
  • 3 tablespoons coconut milk
  • 1/2 cup coconut oil (heaping)
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon Himalayan salt
  • stevia powder (heaping)
  • 1/2 cup almonds (heaping)

Instructions

  • Line a small baking sheet with parchment.
  • *don't skip this or it sticks* Set aside.
  • Mix all ingredients (except the chopped almonds) in a food processor, mixer, or whisk by hand.
  • Taste and adjust to your preference (more stevia/cacao/salt/almond extract) Pulse or stir in your choice of almonds (slices, slivers, whole or chopped) Spread the chocolate on the parchment-lined baking sheet with a spatula.
  • Sprinkle a few almonds on top, if you like.
  • Freeze for about 30 minutes, until firm.
  • Chop or break into pieces.
  • Enjoy! RECIPE NOTES I made this recipe in my food processor starting with 1 heaping cup dry roasted almonds that I processed into butter.
  • Scrape down the sides and add in the rest.
  • It's cheaper that way.
  • Must be kept refrigerated or frozen.
  • Melts at room temp.
  • Eat it straight from the freezer.
  • No need to thaw