Keto Spiced Nut Chocolate Bark

Indulge in a healthy and delicious treat with our spiced nut chocolate bark! Made with a blend of mixed nuts baked with the perfect blend of cinnamon, vanilla and sea salt, this low-carb snack is coated in rich and creamy 90% dark chocolate.

Perfect for satisfying your sweet tooth while staying on track with your health goals, this chocolate bark is a must-try for all chocolate and nut lovers.

Recipe Tips

We're using several types of nuts. However, this bark will work just as well with just one to two types of nuts or even seeds if you follow a nut-free diet.

Make nuts easier to digest by activating them! Activation involves soaking the nuts in water for a specific amount of time, which helps to release enzymes and increase the bioavailability of important nutrients such as vitamins and minerals. Additionally, activating nuts makes them easier to digest and can enhance their natural sweetness and nutty flavor.

To activate nuts, simply soak them in filtered water for the recommended time (usually around 8-12 hours for almonds and 4-6 hours for other nuts), then rinse and drain them before using in recipes. This simple step can add an extra boost of nutrition and flavor to your favorite dishes.

Is 90% dark chocolate too bitter for you? You can use same amount of 85% dark chocolate, or even use sugar-free milk chocolate sweetened with healthier low-carb options such as Stevia, Erythritol or Allulose.

Need to make these keto bars travel friendly? Use cacao butter instead of coconut oil! Unlike coconut oil, cacao butter is stable at room temperature.

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 30 minutes

Nutritional values (per serving, 1 piece)

Total Carbs	5.5	grams
Fiber	2.2	grams
Net Carbs	3.3	grams

Protein	3.6	grams
Fat	17.3	grams
of which Saturated	6	grams

Energy	179	kcal

Magnesium	52	mg (13% RDA)
Potassium	175	mg (9% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (8%), fat (85%)

Ingredients (makes 16 bars)

¹/₃ cup hazelnuts (47 g/ 1.7 oz)
¹/₃ cup pistachios (41 g/ 1.5 oz)
¹/₃ cup cashews (45 g/ 1.6 oz)
¹/₃ cup almonds (48 g/ 1.7 oz)
¹/₃ cup pecans (36 g/ 1.3 oz)
¹/₃ cup walnuts (39 g/ 1.4 oz)
¹/₄ cup brown sugar substitute such as Sukrin Gold (40 g/ 1.4 oz)
1 ¹/₂ tsp cinnamon
¹/₂ tsp vanilla bean powder or 1 tsp sugar-free vanilla extract
2 tbsp unsalted butter or virgin coconut oil
¹/₄ tsp sea salt
1 ¹/₂ bar 90% dark chocolate (150 g/ 5.3 oz)
2 tbsp virgin coconut oil or cacao butter (30 ml)

Instructions

Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Ideally, use activated nuts in this recipe (see recipe tips above.) In a mixing bowl, combine the brown low-carb sweetener, cinnamon, vanilla powder (or vanilla extract), salt and melted butter.
Add the nuts and stir to combine.
Place them on a baking tray and spread for even baking. Bake for 12 to 15 minutes, turning the tray halfway. Remove from the oven and set aside.
Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Mix until well combined and set aside to cool slightly.
Pour the chocolate mixture into a parchment-lined baking dish, glass container or a silicon cake pan. Scatter the roasted nuts over the top.
Note: We're using a 20 x 20 cm (8 x 8 inch) silicon cake pan.
Refrigerate for about 1 hour, or until set and ready to slice.
Once set, slice or break into pieces. Keep refrigerated for up to 1 week or freeze for up to 3 months.