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I’ve been eating low carb for a while and have been feeling better health-wise. Meaning…I’m getting old and too many carbs makes me want to nap for five hours. Sure, I’ll indulge and put myself into a carb coma, but I’ve found I seem to have more energy now than even 5 years ago. The added energy is helpful seeing as I have a 4-year-old who’s like a hummingbird on crack. This recipe is perfect for when you’re trying to cut carbs and are craving chocolate. Enjoy!
3/4 cup peanut butter
4 tbsp coconut oil (divided)
4 tbsp honey
1/2 cup unsweetened cocoa powder
Sea salt to taste
Heat peanut butter and 2 tbsp coconut oil over low-medium heat. Once melted, remove from heat and add 2 tbsp honey. Stir until well combined. Pour into a small baking dish (8×8 or similar) that’s been greased with cooking spray and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.
Heat 2 tbsp coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tbsp honey. Spread chocolate mixture over frozen peanut butter mixture. Sprinkle with sea salt. Place in the freezer for at least 30 minutes.
Remove the dish from the freezer and let the bark warm slightly. To speed up the process, run the bottom of the pan under warm water for 15-second intervals, making sure not to melt it. Cut into squares and store in the refrigerator.
Do you have a favorite low carb recipe? Link in the comments!