CHOCOLATE COCONUT BARK
20 grams Lindt 85% cocoa chocolate, 2 squares
1/4 cup coconut oil
1 tablespoon granular Splenda or equivalent liquid Splenda
Break the chocolate up into small pieces and put in a microwaveable bowl along with the coconut oil. Microwave on 50% power about 1 minute or until the chocolate has melted. Add the Splenda and stir to blend well. Pour into a small container lined with nonstick foil. Freeze until firm then break or chop into pieces. Store in the refrigerator or freezer for best results. It melts very quickly at room temperature.
Makes 2-4 servings
Can be frozen
With granular Splenda:
1/4 Recipe: 145 Calories; 16g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
1/2 Recipe: 290 Calories; 32g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
1/4 Recipe: 144 Calories; 16g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; trace Net Carbs
1/2 Recipe: 287 Calories; 32g Fat; 1g Protein; 1.5g Carbohydrate; 1g Dietary Fiber; .5g Net Carbs
It took me a couple tries to get just enough chocolate flavor without adding too many carbs and also to get the amount of Splenda right so that it didn't make it bitter. I think I've hit on just the right combination. The chocolate was too bitter without any sweetener and I added just enough Splenda to take the edge off without causing any additional bitterness. The white spots that you see on the chocolate are frost.