Our Seal of Approval!
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 KetoDietApp was one of the first to agree! We ended up making a Low Carb Avgolemono 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, Dinner in Five, as a prize in one of her many Keto Diet Challenges. If you haven’t signed up for one, you should! Her challenges are fun and a great way to stay motivated.
We’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!
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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!
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?
| Servings: fat bombs |
- 1/2 cup almonds
- 1/2 cup unsweetened flaked coconut
- 100 grams dark chocolate (see notes)
- 1/2 cup coconut butter
- 1/2 tsp almond extract (optional)
- 10 drops liquid stevia (optional)
- 1/4 tsp sea salt
- 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.
- 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.
- 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.
- 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.
- 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!
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.
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!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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I made this today. I used low carb peanut butter as I didn’t have coconut butter. It worked fine but obviously changed the taste. I sprayed a sheet pan and smoothed mixture, including toasted almonds and coconut, onto the pan. Then into freezer for 20 minutes; then into frig. Released just fine. Thanks for the great recipe. I prefer sucralose to stevia.
These are SO good. The balance of flavors is fantastic, definitely reminiscent of a Mounds candy bar, which I LOVE. However, I did make a couple of alterations to this recipe. Instead of 100g of dark chocolate, I did 50G of 90% dark chocolate and 50G of unsweetened baker’s chocolate (it’s all I had). I then added 30 drops of stevia to the chocolate and coconut butter mixture to make up for the lack of sweetness from the baker’s chocolate (I did not add the extra 10 drops of stevia that the recipe called for, just 30 total drops of stevia). It’s so delicious, though. Thank you!
Thank you so much for this recipe. I will try it today. I would just like to opine, if I may, for a moment regarding the various thoughts on low carb dieting and “sweets”! I have always felt that the secret to successful dieting is to find substitutes for the things that make one gain weight. There is no question that complete withdrawal from all artificial sweeteners is probably the best idea….but not realistic. It really encourages me when I read that it’s possible to lose nicely using artificial sweeteners to make some wonderfully satisfying desserts and snacks. Now if I could just find someone who’ll tell me that they lost well NOT drinking a lot of water, I’d be in heaven!!!!
So yummy rich! I tweaked recipe to my liking using sliced rather than whole almonds. I melted chocolate in microwave. Tray easily tilted from side to side to spread concoction rather than spatula. Pizza roller was a great tool for cutting. Thanks for satisfying my chocolate craving in a healthy way!
Sounds great 🙂 really glad you liked it!
Could you use another sweetener? Not a big stevia fan and didn’t know if anything else could be substituted.
Try monk fruit extract or erythritol, both taste great to us!
Can we substitute butter instead of coconut/peanut/almond butter in this in your opinion?
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.
Can you substitute toasted chopped walnuts for the almonds?
Absolutely!
Can you use cocao powder? If so how do you substitute?
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.
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!!
I think peanut butter or almond butter would work well for this. They have the same consistency but taste a bit stronger.
Thanks much Vicky, I just bought some almond butter yesterday I will give that a try! Appreciate the response.
No problem at all, Leslie!
You can make your own if you have unsweetened coconut cladding or chips and a high speed blender. Just pour in 2-4 cups of coconut and blend in high for up to 20 minutes depending on your blender. Once it starts breaking down you’ll want to stop every di often to push it down with a spatula. What I really like about making my own is that I can blend to my desired consistency. Tastes absolutely yummy. You will want to use a higher quality coconut for better results.
Is Ghirardelli chocolate premium baking abr 100% Cacao the same as dark chocolate?
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 🙂
These look great! How many ounces are considered a serving?
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.
Can u substitute flaked coconut with dessicated coconut? I can’t find this ingredient here.
Absolutely!