I’ve been working on a recipe for chocolate bark that’s also low carb and grain free. For this recipe, I used Truvia instead of agave, which makes the bark technically not grain-free, since erythritol, which is used to make Truvia, is made with corn. Still, Truvia adds no additional calories and provides a nice, aftertaste-less sweetness that resembles sugar. Though I have tried agave in this recipe, it came out a bit “melty” with the agave, though I’m sure it would work if you enjoyed it straight from the fridge. See below for a grain-free version using agave nectar. The agave bark will stay hard if kept refrigerated. You might also try using a liquid stevia; I like the flavored ones best. Although the Truvia keeps the bark nice and crisp, it still tends to melt faster than regular chocolate when left at room temperature for more than 15 minutes or so. Even so, I made a version of this bark for one of my bridal showers on Saturday and received enough compliments on it to feel good enough about sharing it here.
As a chocolate fanatic myself, I’m looking forward to going back to my apartment in New York on Wednesday, where a good portion of this bark awaits in my fridge. Yum! As the picture tends to show, this bark will whiten a bit at the top as it freezes. You can place a layer of plastic wrap over the chocolate to prevent this from happening, though this will create some wrinkles on the top of the bark. As far as I’m concerned, as long as it tastes good, right? This bark would also work with chopped, whole almonds, pistachios, walnuts, pecans, or even some dried fruit. Experiment and let me know what’s been good!
Happy Passover for all those celebrating.
Sugar Free Chocolate Bark (Truvia version):
2/3 cup coconut oil (liquified)
1/3 cup unsweetened cocoa powder
12 packets Truvia
1/2 cup pepitas, unsalted
1/3 cup unsweetened flaked coconut
Grain Free Chocolate Bark (agave version):
1/2 cup liquified coconut oil
2/3 cup cocoa powder
1/3 cup agave nectar
1/2 cup pepitas/nuts
1/3 cup flaked coconut
1. Over a double boiler on medium heat, whisk coconut oil, chocolate and Truvia/agave together for about 4-5 minutes, or until mixture begins to bubble.
2. If making Truvia version, transfer mixture to a blender and blend until smooth (this is to help dissolve the Truvia into the mixture).
3. Add in pepitas and coconut and stir.
4. Pour mixture into a large baking dish or rimmed baking sheet that’s lined with parchment paper. Spread smooth with a spatula or spoon. Cover with plastic wrap, foil or a fitted top and freeze for 15-20 minutes, or until chocolate sets. You may break up chocolate and store the rest in the refrigerator until ready to eat.