If there is anything more comforting than rich nutty chocolate, I don't know what it is. This Keto Chocolate Bark with coconut and pecans is so simple to make and absolutely delicious. The only problem will be convincing yourself not to eat an entire batch.
– 16 ounces Lily's Chocolate Bars finely chopped (avoid chips for the best texture.) – 2 teaspoons coconut oil – ⅓ cup chopped pecans toasted – ⅓ cup unsweetened coconut toasted – Maldon sea salt
Melt the chocolate and coconut in the top of a double boiler.
Alternatively, you can microwave in a heat-proof glass bowl in 30-second increments, stirring in-between.
Stir until completely smooth.
Pour the chocolate onto a parchment-lined baking sheet and spread to form a rectangle.
Sprinkle with the toasted pecans and coconut. Season to taste with Maldon sea salt
Set aside for 2 ½ hours, until firm, or refrigerate for 20 minutes. Break the bark into pieces. Serve at room temperature.