The coconut oil and macadamia nuts help reduce the impact on the blood sugar. Use at least 70% dark chocolate or the bark will have too much sugar in it. An 85-90% dark chocolate would even be better for lower sugar. Eat NO MORE than a one-ounce serving of these at a time and your blood sugar should be fine (as always, monitor closely).
- 1 cup dark chocolate chips or chocolate pieces
- ½ cup virgin coconut oil
- ½ cup macadamia nuts, chipped
- ¼ cup unsweetened coconut flakes
- 10 drops of liquid Vanilla Crème Stevia
- Measure the macadamia nuts (or your favorite nut) and place in a plastic bag. Use your meat tenderizer to chip the nuts.
- Place a glass mixing bowl over a saucepan of simmering water and add chocolate and coconut oil. After it is all melted, remove from the heat.
- Add the nuts, coconut flakes and sweetener. As you add the coconut flakes you can crush them with your hand if you don’t want large pieces. Or you could use already shredded coconut. Taste to see if you want to adjust the sweetener.
- Mix and pour onto a small parchment lined cookie sheet. I folded the edges of the parchment up to make a “smaller container” so that I wouldn’t have really thin edges.
- Place cookie sheet in the freezer to set. Make sure that it is level or the nuts and coconut pieces will shift in the chocolate based on their weight.
- Once it has hardened, break into pieces and enjoy!
Calories 105 |Fat 13g |Carbs 6g |Fiber 2g |Sugar 4g |Protein 1g