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Chocolate Bark
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4 T. (1/4 Cup) Virgin Coconut Oil
1-1.5 T. Cocoa Powder
2 oz. nuts (optional)
1/4 t. low-carb sweetener, such as stevia or xylitol
Melt the coconut oil to a liquid, add in cocoa powder and sweetener. Stir to
combine and blend well.
Blend nuts into chocolate mixture. (optional)
Have chilled a metal bakeware lasagna or cake pan or pans in freezer for ten minutes or so. Remove from freezer and line with
waxed paper. Then pour mixture into chilled pan and spread to desired thickness.
Pop it in refrigerator or freezer on level shelf and let it sit 10 minutes or
so. It will harden quickly and breaks with a snap.
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