My night isn’t complete without chocolate. I’ll end the day with either chocolate Halo Top, dark chocolate almonds, or anything I can get my hands on that contains chocolate. I want to start by saying that carbs are not bad and your body needs them, but timing is everything. At the end of the day, I’ve usually already hit my carb intake, I’ve worked out, and I don’t need any quick energy, so sugar or many carby foods aren’t ideal at night (for me.) It’s better for me to choose nighttime snacks like eggs, Greek yogurt, or mixed nuts. When I was in Hawaii, my friend made these delicious desserts called “fat bombs.” She follows the keto diet, so she cannot eat added sugars, and maintains a low-carb lifestyle to ensure she is in ketosis. When I tried one of these fat bombs, I was in shock! They tasted like the dark chocolate Hersey bars I eat with a little coconut. I knew these would be an incredible substitute for my nighttime chocolate cravings. I also couldn’t wait to see Kyle’s reaction because he does not like coconut or anything “weird,” so it would be the ultimate test!
Not only is it great that this recipe is sugarless and carb-less, but it’s also a superfood. Coconut oil and cocoa powder are extremely healthy for the body and overall health. This recipe is filled with healthy fats and antioxidants.
This recipe is gluten-free and dairy-free and can easily be made without nuts.
Carb-less Chocolate Peanut Butter Pecan Bark
- 1 Cup Coconut Oil
- 1/4 Cup Unsweetened Cocao Powder
- 1/2 Cup Creamy Peanut Butter (no sugar added)
- 1/2 Cup Swerve (or stevia)
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla Extract
- 1 Tsp Almond Extract
- 1/2 Cups Shredded Coconut Unsweetened
- Melt the coconut oil and peanut butter. Stir until creamy and no chunks of coconut oil remain.
- Add the sea salt, Swerve/or Stevia, shredded coconut, almond extract, vanilla extract, and cocoa powder. Mix well.
- Line a baking sheet with parchment paper. Pour the melted chocolate on the pan.
- Freeze the chocolate for 45 minutes.
- Break into pieces & store in a closed container in the freezer.
My friend made hers with ground macadamia nuts and toasted coconut, which was so good! I decided to make that combo the next time I get her recipe. I made a similar version with peanut butter and pecans. Oh! You can add vanilla and almond extract! I can’t believe I forgot to add it to this batch.
I love that this recipe has few ingredients, and you can make it in small batches.
Melt the coconut oil and peanut butter. Stir until creamy and no chunks of coconut oil remain. Add the sea salt, stevia, and cocoa powder. Mix well.
Line a baking sheet with parchment paper. Pour the melted chocolate into the pan and top it with pecans. You can add any extra toppings you’d like! I think it would be good with shredded coconut, trail mix, or blueberries.
Freeze the chocolate mixture for 45 minutes.
Break the chocolate into 25 pieces.
You will need to keep the chocolate in the freezer for the best results. I kept mine in a little container and took it out whenever I wanted a piece! I’m excited to experiment more with these and develop fun flavors. Oh, and KYLE LOVED THEM! He had no idea it was coconut oil. He thought it was a candy bar frozen 🙂
Nutrition: 85 Calories Per Serving, 1g Carb, 10g Fat, 2g Protein, .5 g Sugar (makes 25 pieces)
Alright, I lied. It has ONE gram of carb. Whoops…
Questions for you!
- Have you ever made your own version of “fat bombs?”
- Do you have a late-night sweet tooth?