This low carb chocolate bark is loaded with good for nuts, seeds and other superfoods. You can even eat the ingredients as a healthy cereal in the morning.
I am a bit of a chocoholic. I make sugar free chocolate and keep it in the freezer all the time for a quick low carb sweet treat. However one day I was looking at all the nuts, seeds and healthy ingredients I had and decided to try a low carb chocolate bark with superfoods. It was super easy and very tasty. Plus I feel like I’m eating a sweet treat that is good for me.
Above are the healthy ingredients I added to the chocolate bark. From the top I had sunflower seeds, pumpkin seeds, chia seeds, pecans, almonds, cacao nibs, sesame seeds, coconut flakes, flax seed, walnuts and freeze dried strawberries. All are raw by the way. You don’t need to use all of these ingredients but I had all of these and wanted to use them. The freeze dried strawberries are something new for me. You get very little in a package but they do add a bit of strawberry flavor. They came whole and I crushed them into a powder for the chocolate.
Superfoods cereal recipe
I added everything except the strawberries, chia and flax seeds to a dry skillet and let them toast a bit to give them a little extra flavor. Below you can see that they also make a nice cereal. Add some almond milk and fresh strawberries for a tasty and crunchy gluten free breakfast. I also use it on top of yogurt or sugar free pudding. I even have been making some low carb chocolate gelatin (like my tiramisu flavored gelatin) and putting some on top for a bit of crunch.
The chocolate is simply unsweetened chocolate, cacao butter and Swerve sweetener. I’ve also made it with butter instead of cacao butter and it’s much softer but for this recipe I prefer the cacao butter.
Low Carb Chocolate Bark with Superfoods Recipe
- Add raw nuts, seeds and coconut to a dry skillet and toast for a few minutes.
- Set aside to cool and add in freeze dried strawberries, chia seeds and ground flax seed.
- In a sauce pan, melt unsweetened chocolate, cacao butter and Swerve sweetener.
- Pour chocolate over a small cookie sheet that is lined with parchment paper.
- Sprinkle cooled nut mixture over melted chocolate and then set in freezer or refrigerator to set.
- Break into pieces and store in the refrigerator.
Here is where I got all the ingredients but you can get them all on Amazon here.
- Aldi: chia seeds, flax seed, unsweetened bakering chocolate, slivered almonds
- Costco: raw walnuts, raw pecans, hemp hearts
- Amazon: Swerve sweetener, cacao butter, sesame seeds, unsweetened coconut flakes, freeze dried strawberries, raw pumpkin seed kernels, sunflower seed kernels
- Trader Joes: cacao nibs
The cereal makes about 2 1/2 cups. I used 1/2 cup for cereal and 1/4 cup for the bark. The nutritional information for 1/2 cup of the cereal is:
297 cals / 29.1g fat / 11.8g carbs / 7.3g fiber / 11.4g protein = 4.5g net carbs
The finished chocolate bark makes about 8 large pieces and the nutritional information for a piece of the bark is:
112 cals / 11.1g fat / 9.7g carbs / 8.5g fiber / 1.2g protein = 1.2g net carbs
Low Carb Chocolate Bark with Superfoods
This low carb chocolate bark is loaded with good for nuts, seeds and other superfoods. You can even eat the ingredients as a healthy cereal in the morning. PLEASE NOTE: The calories are for 1 piece of bark. This recipe makes 5 (1/2 cup) servings of the cereal and I used 1/4 cup of it in the bark.
- 2 tablespoons almond slivers, raw
- 1/4 cup pecans, raw
- 1/4 cup walnuts, raw
- 2 tablespoons coconut flakes, unsweetened
- 1/4 cup flaxseeds, ground
- 2 tablespoons chia seeds
- 1/4 cup sesame seeds, raw
- 1/4 cup hemp seeds
- 2 tablespoons sunflower seed kernels, raw
- 1/4 cup pumpkin seed kernels, raw
- 1/4 cup cacao nibs
- 2 tablespoons freeze dried strawberries, crushed
- 2 oz unsweetened baking chocolate**
- 1/4 cup cacao butter*
- 1/4 cup Swerve sweetener
In a dry skillet, add everything for the cereal except strawberries, chia seeds and flax seed. Toast for a minute or two or until fragrant. Set aside and let cool. Then add in the the rest of the ingredients and store in a sealed container.
In a sauce pan add the unsweetened chocolate, cacao butter and Swerve sweetener. Mix while ingredients melt and then take off stove.
Line a small cookie sheet with parchment paper. Then pour the chocolate on to the parchment paper and sprinkle 1/4 cup of cereal mixture over top.
Place into the refrigerator or freezer and let harden. Take out and break into pieces and store in the refrigerator or freezer.
The nuts and seeds mixture can be used as cereal or as a topping for yogurt.
*I used cacao butter that came in a wafer form. I used 2 tablespoons or 28 grams.
** I used Aldi brand unsweetened baking chocolate bar. Approximately 1 oz or 4 pieces or 28g.