A simple and easy sweet treat made with creamy milk chocolate, salted macadamia nuts and toasted coconut chips. This keto macadamia coconut bark may be your go-to sweet snack.
I need to have a sweet treat after just about every meal. Whether it’s a scoop of low carb ice cream or a giant slice of cake, satisfying a craving is mandatory for me. As you can imagine, having a big ol’ cake laying around is pretty dangerous for the hips, so I usually stick to the smaller treats. For this very reason, this keto macadamia coconut bark is a great option because I can snap off a small or big piece depending on my mood. Even better, it’s super simple to make and to store so keeping some on hand is a cinch!
Chocolate bark can be prepped in under 15 minutes. You’re just melting chocolate and sprinkling your favorite toppings over the batch. You’ve probably learned by now that one of my favorite foods is coconut, so it’s no surprise that I would put coconut on my chocolate bark too. I love the texture and flavor it lends, it compliments the macadamia nuts and chocolate well. Of course, you can choose whichever toppings you desire. Try some almonds, hazelnuts, or pecans, the crunchy texture is great in this bark. I like to mix in half of the nuts in the chocolate so they’re completely covered in chocolate, but that step is purely optional.
When melting the chocolate, I’ll usually opt for a double boiler method. This is where you use a heat proof bowl and place it over boiling water to slowly melt the chocolate. This prevents the chocolate for over heating and keeps the smooth texture in tact. You can do the same in the microwave, I just suggest zapping it in 15 second increments so as to not over heat the chocolate. You don’t want your milk chocolate to be above 110 degrees F and your dark chocolate above 115 degrees F, otherwise it becomes lumpy and grainy. If you have a instant read thermometer, that would make life easier.
I’ve mentioned it before in previous posts, but I’m a big fan of Dang lightly salted coconut chips. For one, they taste great, but they’re also easy to keep in the pantry for when you need a quick snack or an addition to a dessert (uhhh, ice cream?!). I literally have bags of these just in case. You can call me a… coco-nut (yeah, I groaned too).
So try your hand at some chocolate bark, it’s easy to make, highly versatile and can be stored for several weeks. I prefer to keep them in the fridge as I like the harder texture of the bark, but they’re perfectly fine (albeit softer) at room temperature. I hope you try your own version and let me know what you create in the comments below!
Keto Macadamia Coconut Bark
- 18 oz Sugar-free milk chocolate baking chips dark chocolate can be substituted
- 5 oz Roasted & salted macadamia nuts broken into small pieces
- 1 oz Toasted Coconut Chips Dang lightly salted coconut chips
- Using a double boiler method melt the chocolate chips, stirring until chocolate is smooth. Chocolate can also be microwaved. If microwaving, melt in 15 second increments making sure not to over heat the chocolate.
- Mix in half of the macdamia nut pieces into the melted chocolate and stir to combine.
- Line a rimmed baking sheet with parchment paper and pour the melted chocolate on top. Spreading chocolate into an even layer with a spatula. Chocolate should be about ¼ inch thick.
- Sprinkle remaining macadamia nuts and roasted coconut chips evenly over the melted chocolate. Lightly press the toppings into the chocolate.
- Transfer pan to the freezer for about 20 minutes. Remove from freezer and break chocolate into bite size pieces. Store in fridge to ensure chocolate bark doesn't melt.