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When Rami and I first started blogging in February of 2015, we contacted tons of blogging mavens to allow us to guest post on their site in order to get our name out there. Martina from was one of the first to agree! We ended up making a  for her blog without the orzo but instead: trusty cauliflower rice. The inspiration came from eating at Elia’s, a traditional Greek place in Brooklyn, NY when we lived in the area.

We’re grateful to have maintained a relationship with Martina and have happily offered our ebook, , as a prize in one of her many . If you haven’t signed up for one, you should! Her challenges are fun and a great way to stay motivated.

IMG_20160601_185932We’ve reviewed one of Martina’s recipes in the past and were impressed with how it turned out (see her gorgeous Low Carb Lemon Meringue Tartlets we made!). She asked if we’d be interested in trying out another and in a few days, a package was at our door bearing a whole cookbook of fat bombs! Sweet and Savory Fat Bombs is full of recipes we had never thought to make – including liquid fat bombs and even savory ones. We’re continually impressed with the quality of the books she publishes. Each recipe in the book has a photo of what the end result should look like. It’s not a bad way to initially judge how delicious something might be. Besides, we eat with our eyes too!

We finally decided to try out a bark recipe. We’ve never made one before and it seemed easy enough. Plus the variations are endless, though Martina chose a delightful sounding Salted Almond and Coconut Bark.

Yes please!

Toasted Coconut Almond Bark

Our attempt turned out amazing! It goes without saying, anything born from sweetness doesn’t last very long at our house but the short amount of time we did spend with these delicious fat bombs, we thoroughly enjoyed. Martina used a homemade chocolate recipe (included in the cookbook) but we tweaked that a little and used our favorite Trader Joe’s 85% Dark Chocolate.

A huge thank you to Martina for a most delicious recipe! Give these fat bombs a try and let us know how you like them. What other flavors would you want to see on a chocolate bark?

Toasted Coconut Almond Bark
Salted Almond and Coconut Bark
Votes: 59
Rating: 4.59
You:
Rate this recipe!
Print Recipe
Macros per 1 fat bomb:
• 173 Calories
• 16g of Fat
• 3g of Protein
• 3.5g of Net Carbs
Servings Prep Time
12 fat bombs 15 minutes
Servings Prep Time
12 fat bombs 15 minutes
Toasted Coconut Almond Bark
Salted Almond and Coconut Bark
Votes: 59
Rating: 4.59
You:
Rate this recipe!
Print Recipe
Macros per 1 fat bomb:
• 173 Calories
• 16g of Fat
• 3g of Protein
• 3.5g of Net Carbs
Servings Prep Time
12 fat bombs 15 minutes
Servings Prep Time
12 fat bombs 15 minutes
Servings: fat bombs
Ingredients
Instructions
  1. Preheat the oven to 350°F. Spread the almonds and coconut onto a foil-lined baking sheet. Place it in the preheated oven and toast for 5-8 minutes. Stir once or twice to prevent burning. Once everything is toasted, set the baking sheet off to the side to cool.
    Toast almond and coconut
  2. In a double boiler, melt the dark chocolate and stir in the coconut butter once it has melted a bit. Add in the almond extract and liquid stevia (optional). Mix well and set aside.
    Melt chocolate
  3. Line a baking sheet with parchment or wax paper and pour the chocolate mixture in. Spread it out evenly using the back of a spoon or silicone spatula.
    Spread chocolate
  4. Scatter the toasted almond and coconut flakes over the top and press gently with your hands so that everything is touching the chocolate. Sprinkle lightly with sea salt and let it set in the refrigerator for at least an hour.
    Press almonds and coconut
  5. Once it has set, slice with a knife or a pizza roller. We opted to break/rip it into shards and enjoy their imperfect shapes!
    Toasted Coconut Almond Bark
Recipe Notes

We used Trader Joe's 85% Dark Chocolate. In Martina's book, she uses her own homemade dark chocolate which decreases the carb count of her fat bombs. Feel free to use a homemade chocolate recipe or the darkest chocolate you can find!

Here are Martina's nutrition facts using her chocolate: 161 Calories, 15.3g of Fat, 2.6g of Protein, 1.9g of Net Carbs.

We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!

You’ll love our Keto in Five cookbooks!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five and Dinner in Five.

Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

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About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

16 Comments

  1. Kay March 22, 2017 at 10:17 pm - Reply

    Can we substitute butter instead of coconut/peanut/almond butter in this in your opinion?

    • Vicky March 23, 2017 at 10:22 am - Reply

      I’m not sure butter would give it the rigidity it needs and may not result in the same texture. If you have a nut allergy or prefer not to use the nut butters, consider sunflower seed butter! Or perhaps cocoa butter if you can access it.

  2. for the almonds?Lee March 17, 2017 at 8:52 pm - Reply

    Can you substitute toasted chopped walnuts for the almonds?

  3. Brandy February 19, 2017 at 7:36 pm - Reply

    Can you use cocao powder? If so how do you substitute?

    • Vicky February 20, 2017 at 2:09 am - Reply

      I don’t think it’ll give you the same exact results but you could try. Since there’s a lot of fat in this recipe, you might be able to get away with the texture difference between chocolate and cocoa powder.

  4. Leslie January 3, 2017 at 6:58 pm - Reply

    Can I substitute something else for the coconut butter? I have plenty of coconut oil but can’t seem to find any coconut butter.
    Thank you!!

    • Vicky January 5, 2017 at 12:34 am - Reply

      I think peanut butter or almond butter would work well for this. They have the same consistency but taste a bit stronger.

      • Leslie January 5, 2017 at 1:59 pm - Reply

        Thanks much Vicky, I just bought some almond butter yesterday I will give that a try! Appreciate the response.

        • Vicky January 6, 2017 at 9:50 pm

          No problem at all, Leslie!

  5. Pat November 15, 2016 at 9:26 pm - Reply

    Is Ghirardelli chocolate premium baking abr 100% Cacao the same as dark chocolate?

    • Vicky November 16, 2016 at 1:30 pm - Reply

      In this case, we used a premade dark chocolate bar (like Lindt, Trader Joe’s, etc.). Your 100% baking bar would be okay to use, but you may need a bit more sweetener. Do a quick taste test and go from there 🙂

  6. Kimberly M. September 22, 2016 at 9:51 am - Reply

    These look great! How many ounces are considered a serving?

    • Vicky September 22, 2016 at 2:17 pm - Reply

      I’m not sure! I would estimate about 1.5-2 oz per serving. It’s quite small but very filling because of the high fat content.

  7. Julina July 15, 2016 at 5:43 pm - Reply

    Can u substitute flaked coconut with dessicated coconut? I can’t find this ingredient here.

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