Keto Coconut Almond Bark

1 Stick Organic Butter (Both salted and unsalted work)

1/2 Cup Organic Extra Virgin Coconut Oil

2 Tablespoons Organic Almond Butter

1/2 Cup Pyure Organic Sweetener Blend (or sugar sub of your choice)

1/2 Cup Unsweetened Cocoa or Cacao Powder (I used Hershey’s because I had it on hand)

1/3 Cup Organic Unsweetened Shredded Coconut

1/3 Cup Sliced Almonds

Toast shredded coconut in a saucepan until golden brown, remove from heat and set aside.

Melt butter in a small saucepan or pot before adding coconut oil, cocoa powder, sweetener and almond butter. Stir until smooth.

Line a cookie sheet with parchment paper before pouring mixture. Let chocolate spread evenly before adding toasted coconut and almonds.

Place cookie sheet in the freezer for approximately 1-2 hours before removing and breaking bark into shards.

NOTE: Bark MUST be kept in the freezer or it will melt due to it’s high fat content.

*Makes approximately 10 servings. Fat- 27G, Net Carbs- 2.5G,  Protein- 2.5G. Your results may vary depending on the ingredients you use.