Salted Almond and Coconut Bark
Macros per 1 fat bomb:
• 173 Calories
• 16g of Fat
• 3g of Protein
• 3.5g of Net Carbs
Servings Prep Time
12fat bombs 15minutes
Servings Prep Time
12fat bombs 15minutes
  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.
  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.
  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.
  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.
  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!
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.