Description
A delightful and easy-to-make Keto White Chocolate Raspberry Bark that is perfect for satisfying your sweet tooth while staying within your dietary goals.
Ingredients
Scale
- 8 ounces sugar-free white chocolate chips
- 1 cup freeze-dried raspberries
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
- In a microwave-safe bowl, combine the sugar-free white chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.
- Stir in the vanilla extract and a pinch of salt until well combined.
- Gently fold in the freeze-dried raspberries, being careful not to crush them too much.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Place the baking dish in the refrigerator for about 1-2 hours, or until the bark is fully set.
- Once set, lift the bark out of the dish using the parchment paper and break it into pieces.
Notes
- For added texture, consider mixing in some chopped nuts or seeds before pouring the mixture into the baking dish.
- Substitute the freeze-dried raspberries with other freeze-dried fruits like strawberries or blueberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 11g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg