Pecan and Macadamia Chocolate Bark

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Pecan and Macadamia Chocolate Bark

Chocolate: It seems to be that one thing that many of us can't do without. I can tell you that personally, I've checked the labels of dozens and dozens of different 'diet' type bars, only to be mortified at either the carb count, or the ugly ingredients. I (we ) even broke down and brought some home. Of those, some were sent home with other family members and I confess, a small amount were consumed ere at home.
Eventually, my sensible side kicked in. Whats the sense of eating all this healthy food and then throwing it all down the tube for one piece of chocolate. It just doesn't make sense.
So, that's how and why our version of keto chocolate bark was born. In this batch, we used Macadamia nuts and Pecans, but you can substitute any type of nuts (or other ingredients that you prefer. Just remember to keep the carb counts (and ingredients list) in mind for any items that you switch out.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min


For the bark

  • 3 oz unsweetened baking chocolate
  • 2 Tbsp solid coconut oil
  • 1 tsp vanilla
  • 3 oz Macadamia nuts, chopped
  • 3 oz pecans, chopped
  • 1/4 cup powdered sweetener
  • 1/8 Himalayan salt



Chop nuts into small pieces. Scatter pieces on a parchment covered baking sheet.
Melt Coconut oil and chocolate in a double boiler or microwave, being careful not to burn.
Stir in sweetener and remove from heat. Cool slightly. (we waited for one minute.)
Pour/spoon chocolate mix over scattered nuts.
Sprinkle Himalayan salt over the top of the bark (to taste) and chill for two hours
Break bark into pieces.

We recommend blending your granular sweetener in a blender or bullet before adding it to this recipe, otherwise you may have a gritty texture to your bark
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*
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