Low Carb Chocolate Bark
Low Carb Chocolate Bark at Easter
No need to miss out this Easter!
Dr Lucy here, and this week on the cooking show, I showed you how you can make plain old dark chocolate into a fancy pants indulgence for Easter.
Now as you all know ( or maybe you don't!) I used to have a serious chocolate addiction..but it was to milk chocolate.
In fact, I thought that dark chocolate tasted like dirt and why would anyone want to eat it?
I mean who are these people that say things like "Oh I just have a couple of squares of dark chocolate and I'm done"?
Well, fast forward and I am now one of those people.
I'm no longer a slave to my insatiable quest for Maltesers or my never-ending thirst for those tiny caramel eggs. I am now one of those people who thinks they are too sweet!
Now and then I wonder how that happened. And then I remembered by ditching sweet things we can retrain our taste buds to enjoy other foods.
We have a saying at Real Life Medicine that "Processed Food Steals the Joy of Real Food" and it really does.
Our Low Carb Easter Chocolate Bark is a great example of how indulgent ingredients like 90% dark chocolate can be part of a health conscious lifestyle.
Dark chocolate, particularly in varieties with high cocoa content, is celebrated for its antioxidants and minimal sugar content.
This Easter Chocolate Bark combines the richness of 90% dark chocolate with the tartness of freeze-dried raspberry dust and the crunch of almond flakes, creating a delightful contrast of flavours and textures.
This treat is not just a pleasure for the taste buds but also a nod to health, offering a satisfying option without the heavy carbs.
Low Carb Easter Chocolate Bark
Ingredients:
- 200g of 90% dark chocolate melted
Toppings
Raspberry and Almond
- 1 tablespoon freeze-dried raspberry crumb
- 1/4 cup almond flakes
- A pinch of sea salt
Strawberry and Pepita
- 6 freeze-dried strawberries
- 1/4 cup of pepitas
- 1 tbsp of Lakanto maple favoured syrup
- A pinch of sea salt
Instructions:
- Melt the Chocolate: Break the chocolate into pieces and melt gently in a double boiler or microwave until smooth.
- Prepare the Bark: Spread melted chocolate on a parchment-lined baking sheet into an even layer.
- Add Toppings:
- (i) Sprinkle raspberry crumb and almond flakes over chocolate. Add a pinch of sea salt.
- (ii) toss pepitas in Mapal flavoured syrup and sea salt and place in air fryer for 5 mins at 180C. Sprinkle over chocolate with sliced freeze dried strawberries
- Chill: Refrigerate for 1 hour or until set.
- Serve: Break into pieces and enjoy!
Nutritional Information (Per Serving) 10 servings:
- Net Carbs: Approx. 3g
- Protein: 3g
- Fat: 22g
I bought my raspberry crumb at the supermarket in the cooking aisle
you can get the Lakanto maple syrup at the supermarket Use our discount code RLM15 and get it or online here
If you're looking for other recipes try
Each of these recipes is designed to enrich your diet with nutrients without compromising on flavour or satisfaction. They are perfect for those who are health conscious and aim to maintain a balanced diet, even during festive seasons.
Optimal health is an inside job. It's time to be a HOTI! Let's get Healthy on The Inside.
