Low carb toasted almond and coconut chocolate bark

Since we went low carb, each holiday is an opportunity to celebrate long-standing traditions in healthier ways and begin new nourishing traditions as well.

The month before Christmas I started wondering what to put in a "low carb" stocking! The old tradition of chocolates and fruit was out! I couldn't bear not having sweet treats for my low carb kiddo...this chocolate nut bark is what I came up with! I'll be honest, my kiddo was not a fan of the nuts and coconut...but I think it came out DELICIOUS! I'm thrilled to have a healthy treat for myself...oh well...back to the drawing board...more for me :)

Low carb toasted almond and coconut chocolate bark:

*Toast coconut flakes in oven

*melt Lily's low carb chocolate chips on low heat in a pan (I love this brand: www.lilys.com)

*add a couple table spoons of coconut oil to melting chocolate

*mix extra monk fruit/erythritol in to sweeten chocolate desired amount-my goal is always a more subtle sweetness (I'm a fan of www.lakanto.com)

*rough chop soaked/dehydrated almonds

*line large glass baking dish or cookie sheet with parchment paper

*in large bowl toss melted chocolate with almonds and coconut

*spread into baking dish patting down and evening out thickness

*sprinkle a LITTLE salt over the top...this enhances the sweetness in a magical way!

*cover and chill in fridge until set

*slice into small cubes with sharp knife

*store in covered glass in fridge and enjoy whenever you need that chocolate fix (within reason if you're watching your blood sugar!)