Keto Tropical Cacao Butter Bark
How to Make It
Step 1
Heat water to a boil in a double boiler. If you don’t have a double boiler you can easily make one by adding water to a small saucepan and placing a heatproof bowl over the top of it.
Step 2
Add in the cacao butter. It is best to weight it out, but it is around 1 cup of cubed cacao butter (130 g). The weight will differ depending on how large or small the pieces are.
Step 3
Melt the cacao butter until there are only a few small pieces left. Whisk them to melt them the rest of the way.
Step 4
Add in the dark cocoa powder, Swerve confectioner’s sugar and almond extract. Also, add a small pinch of salt.
Step 5
Whisk well to combine making sure everything is dissolved and nothing is at the bottom of the pan that needs to be mixed in.
Step 6
Pour the cacao mixture into a parchment-lined, rimmed baking sheet. Do not smooth the chocolate to the edges. Allow it to spread on its own so it is not too thin.
Step 7
Sprinkle the pepitas and sunflower seeds on top. I used salted and roasted seeds as they help to season the cacao bark. Top with dried strawberries and dried mango (broken into smaller pieces).
Step 8
Sprinkle the unsweetened coconut flakes on top.
Step 9
Chill for at least an hour until hard. Crack into bite-sized pieces. Keep stored in an airtight container in the fridge or freezer (if you like them extra crunchy).
Ingredients
- Raw Cacao Butter By Terrasoul Superfoods – 130 gram
- 100% Cocoa Special Dark by Hershey’s – 3 tbsp
- The Ultimate Icing Sugar Replacement by Swerve – 3 tablespoon
- Almond Extract – ½ teaspoon
- Dry Roasted Pepitas Lightly Salted by Nature’s Harvest – 1 tablespoon
- Sunflower Seeds, Dry Roasted, Salted – 1 tablespoon, whole pieces
- Unsweetened Coconut Flake by Kroger – 1 tbsp
- Freeze Dried Mango by Trader Joe’s – 2 gram
- Freeze Dried Strawberries by Open Nature – 2 gram