Just because you are living a keto, low carb or paleo lifestyle, doesn’t mean that you can’t have some chocolate!
These days you can choose from a few brands that offer chocolate chip options without the refined sugars.
I choose Choczero because they use monk fruit extract and oligosaccharides, and that combination agrees with me. https://www.choczero.com/
If you prefer Stevia as a sweetener, then go for Lily’s Chocolate. https://lilys.com/
If you are paleo, then Hu Kitchen uses coconut sugar. https://hukitchen.com/
So! Choose your favorite chocolate chips.
For this chocolate bark I wanted to pair some classic Eastern Mediterranean flavors, so I chose pistachios & rose petals, with a dash of sea salt. The combination of colors and flavors are exquisite!
Of course, once you have made one chocolate bark, you can create any kind you want! The sky is the limit, so never be afraid of your own creativity. Have fun experimenting with flavors.
1 package dark chocolate chips
2 tbsp white chocolate chips
1 tbsp dry rose petals
1/2 tsp coarse sea salt
1 cup chopped raw pistachios
You want to melt your chocolate in a double boiler. If you don’t own one, the easiest way to do this is to create one!
I take one of my smaller pots and fill it with water half way. Then I place a ceramic bowl (cereal or soup) on top and let the steam gently melt the chocolate, stirring it occasionally.
While that is happening, you can chop up the pistachios. Bring out your dry rose petals. A little coarse sea salt.
Line a pan with parchment paper. Pour the melted chocolate onto the lined pan and spread it out with your spatula. Sprinkle your pistachios onto the melted chocolate, following with the dry rose petals. Sprinkle with sea salt.
While that is setting, melt two tbsps of white chocolate chips. When melted, gently drizzle over the everything. I use a fork and just gently shake it over the top to create strokes.
Place into the refrigerator to cool completely, for about two hours.
Break it all apart & enjoy!