The Story :)
I (Sebastian Waite) LOVE anything sea salt caramel. The only problem is that caramel has tons of sugar and other ingredients that I don't eat since we typically stick to a Keto diet. We created this recipe for Keto event that we did at our office, and boy was it a hit. It also satisfied my desire for something sea salt caramel.
This recipe uses chocolate that is sweetened with stevia and erythritol. Both of these sweeteners are natural sweeteners. A lot of people ask us about erythritol and if it is a "safe" sweetener to consume. Erythritol is a natural alcohol sugar that does not get absorbed by the body and therefore passes directly through the blood stream. It doesn't affect the blood sugar. We do find, however, that people that may have some digestive trouble, like small intestinal bacterial overgrowth (SIBO), may experience some gas or bloating with most alcohol sugars. If so, time to heal your gut! :)
Back to the recipe :)
The best news about this recipe is that it is SO simple to make and you can make it ahead of time. Bark is always so fun to have in the freezer whenever people come over or you just want something sweet to satisfy that craving. Let us know what you guys think when you make this recipe in the comments below! :) ENJOY!
1 Bag Keto Lily's Dark Chocolate Bar- We get THESE
2 tbsp Organic Coconut Oil (for the chocolate chips)
1/2 Lily's Salted Caramel Bar- THIS ONE . Your local health foods store should have them as well
1 tsp Organic Coconut Oil (for the Salted Caramel Bar)
Course sea salt for the top- This is our fave brand for course sea salt!
Note: *We prefer unbleached parchment like THIS BRAND
Directions: 1. Line a cookie sheet with parchment paper.
2. On low heat, melt the Lily's Dark Chocolate chips and coconut oil in a medium saucepan. Stir often because you do not want the chocolate to overheat and burn in the bottom.
3. In a separate saucepan, melt 1/2 of the lily's salted caramel bar along with the 1 tsp of coconut oil.
4. Pour the melted dark chocolate in the parchment-lined cookie sheet. Spread mixture fairly evenly and thinly across the cookie sheet. The entire cookie sheet shouldn't be covered with chocolate. If so, the bar may be too thin. 5. Once you have poured and spread the dark chocolate, drizzle the melted sea salt caramel bar in a zig zag pattern or as desired. Have fun with this part :)
6. Sprinkle course sea salt very lightly over the top of the bark.
7. Place cookie sheet in freezer for 20-30 mins or until bark is hard enough to break. (You can even check in 15 mins and it may be set)
8. Once bark is hard and frozen, remove from freezer and break it up into small to medium pieces. You can use your hands to break it apart or even a clean hammer or a meat pounder. Simply break up the bark with whatever you got :)
9. Store in a plastic bag in the freezer. If you're not a fan of plastic (we aren't :) ), you can use silicon reusable bags like THESE or glass jars like THESE.
This bark makes for a great gift! :)
*Optional: You can always add nuts and other fun things to your bark :)