Keto Coffee Bark Fat Bomb
How to Make It
Step 1
Place cacao butter over a double boiler to gently melt the chocolate. If using a traditional double boiler, fill the bottom with water and place the top pot over it with the cacao butter already inside. Bring the water to a boil to produce the heat to melt the cacao butter. If you do not have a double boiler, simply fill a small to medium saucepan with water and bring it to a boil. Place a heatproof glass bowl with the cacao butter inside over the boiling water and heat until melted. Stir the chocolate occasionally to ensure an even melt.
Step 2
Add in the rest of the ingredients except the dark chocolate. Whisk well to combine. There will be a few lumps at the bottom and that is ok. Use powdered sweetener for this application.
Step 3
Pour the mixture onto a half rimmed baking sheet lined with parchment. Tilt the pan to spread it completely out to all the edges. Place in the fridge for 5-10 minutes or until the top is starting to solidify but still tacky. Shave the dark chocolate using a vegetable peeler onto a piece of parchment. Then sprinkle it over the coffee bark evenly.
Step 4
Chill until completely firm about 3-4 hours. Break into individual pieces. Keep the bark stored in the fridge or freezer in an airtight container or bag.
Ingredients
- Raw Cacao Butter by Sunfood – 8 ounce
- Instant Coffee – 1 teaspoon
- The Ultimate Icing Sugar Replacement by Swerve – 6 tablespoon
- 100% Cocoa Special Dark by Hershey’s – 3 tbsp
- Vanilla Extract – ½ teaspoon
- 90% Cocoa Supreme Dark Chocolate by Lindt Excellence – 1 squares