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
Ingredients
- 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
Instructions
- 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.
Notes
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.
INGREDIENTS: 1 Cup Coconut Oil, 1/4 Cup Unsweetened Cocoa Powder, 1/2 Cup Peanut Butter (no sugar added), 3 Packets Stevia, 1/4 Teaspoon Sea Salt, 1/2 Cup Pecans.
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?
Er my goodness, I love some good chocolate bark! It reminds me of christmas time!
I think a chocolate peppermint would be good!
This looks like the best fancy treat that I could wrap up as a gift! Yum!
But you have to keep it frozen!:)
Yum!! I made a version of this a few weeks ago but need to tweak it a little. Im going to try adding coconut for texture-I like your friends idea of adding crushed macadamia nuts!
Yes and they tasted so good!!!
When you say 1 packet stevia, do you mean one coffee packet? I have a whole box of the coffee stevia packets, just wondering how it relates 🙂
YES!! 🙂 I always use the packets.
Thank you for the recipe, Taralynn! Chocolate barks are one of my favourite chocolates to buy at stores so it’d be great to make it myself to save up!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Can’t wait to see how you like it!
YUM.
They really are 🙂
I made these last night because I had everything in the house! They were fantastic. My kids had no idea it was coconut oil. You just saved my life!
So glad you enjoyed them! I was shocked the first time I tried them!
Hey Taralynn!
What would you sub out for the peanut butter if you had to? They look delicious!
You don’t have to add peanut butter at all! The recipe will work without it. For a boost of flavor, try adding vanilla extract or mint!
Love the low-carb recipes.
These are good too! ::)
This looks healthy and full of chocolate! I’m going to have to try it!
So good 🙂
YES YES YES FOR LOW CARB! <3 I maek fat bombs a lot because I eat a ketogenic diet. 🙂
So tasty!
Great recipe however it is definitely not Carb Free. Check the grams of carbs in your Cocoa, Peanut butter( even the sugar free natural brands have carbs) and most definitely coconut. They do need to be counted, however small the number.
My husband has to watch his FAT grams. How can I make this with less fat? OR is this fat considered the “good fat” since it comes from nuts (peanut butter) and/or the coconut oil????
This is one of those dishes thats made with a ton of healthy fat. This is ALL GOOD fat. There really isnt a way to make this without it. The coconut oil is the base.
Well you could use cookies g wax, edible wax. It will make it even firmer than coconut oil will.
I am about to go make these right now! I have regular peanut butter so I’m assuming it has added sugar. Can I use a powder peanut butter we have?
I go through phases of wanting late night sugary snack and my boyfriend is sometimes worse than I! Hopefully these help!
As always Thanks Taralynn!
You can use either or omit them both! Anything works 🙂
This is the BEST for late night treats. I havnt had added sugar in days because of this!
These were so good. My little girls had no idea they were eating coconut oil! I am having a hard time getting them to eat anything other than sweets and this is perfect for their weight gain! I added honey, chia seeds, flax seeds, almond butter, coconut, and pecans to the bars.
Awww I’m so happy to hear that and your version sounds fantastic.
These came out really good! I added a little chocolate casein protein powder 🙂
Such a great idea!! Glad they turned out!
Absolutely amazing, and kept the sweet tooth at bay. All the different ways you could makes these are endless! I am thinking of making raspberry or chilli ones next.
OMG, please let me know how that turns out!
Love this. The cocao powder and pecans are both high in polyphenols. I can use this as a low carb snack instead of my usual pork scratches, getting bored of them now lol.
Enjoy!
Hi,
I’ve always read your blog silently but hugely enjoyed it! 🙂 However, I am just writing now because I noticed that you mention coconut oil as super healthy and a superfood. Actually, it is one of the unhealthier oils, since it contains huge amounts of saturated fat (about 13g per tablespoon, with 20g the recommended limit per day). I am aware that there is some research about the benefits of virgin coconut oil, but I just wouldn’t go as far as calling it a superfood when it has more than double the amount of saturated fat in a tablespoon as a cheeseburger from Mc Donalds.
I hope you’re not taking this personally, because as I said I really enjoy your blog and most of the time wholeheartedly agree with your approach to diet and nutrition. 🙂
Best,
Charlott
oh good grief
Do more research
Charlotte, this recipe is for those on the keto diet that are trying to reach a certain amount of fat grams per day. (A much higher value than on other diets.)
I’m so excited to try these! I literally ran into the kitchen a made a batch the second I finished reading this post. Now I am back writing this comment while they freeze :]
How were they?
I just made this and added peanuts and cashews instead of pecans and added shredded coconut flakes.
WOW WOW WOW! So good.
I’m going to make fat bombs for my coffee. Thanks for the recipe!
I just did these and put the mixture in an ice cube tray and froze it. Healthy “fudge” pops. ?
Hey, I just made these with pecans and frozen blueberries. Can’t wait to take them out of the freezer … *.* Thanks for this recipe! I will def try them with cranberries next time!
Let me know what you think!
Currently making these for my husband and me for the SECOND night in a row after first trying them last night (and eating ALL of them by this afternoon lol)…this recipe is AMAZING! Thanks so much for sharing! 🙂
YAY!!! So happy you love it!
I cannot wait to make these – These look great. Thanks for sharing.
Very good! Me and my family make sugar cookies for Christmas plates and I always eat some while making them. Lol THIS time though, I could snack on the choc bark pieces and not feel bad!
Great!!!
This recipe is AMAZING! Just made yet another batch and this time I used Peppermint and Vanilla extract and added lots of Pecans, Walnuts and Shredded Coconut. Can’t wait to try it. Thank you for sharing this with all of us.
I love chocolate. I love peanut butter. I combine these two and I get fireworks. Plus a bonus of no carbs? Deliciously healthy!
Can you use a different oil my boyfriend is allergic to coconut.
Absolutely delicious! Will be making again and again.
When you want chocolate…this is it! Thank you Taralynn for this great recipe! So easy to make and so good. I am not an almond extract fan so I only used 1/4 tsp almond extract. The first 2 times I made it, I used granulated Swerve. It was great but a little gritty. This last time I made it with powdered Swerve and it is perfect!!! This last batch I also let it set up a little in the freezer and then added a little more sea salt on top. My husband loves the chocolate with the sea salt.
These look amazing, but I’m allergic to anything coconut…….what can be a substitute for the coconut oil? Thanks!
Oh no! You can’t really make this without the coconut. It’s what holds it together!
You can use pure cacao butter – it tastes even better, because the organic, unrefind kind has a natural chocolate scent and tastes like unsweetened white chocolate 🙂
Could I use coconut butter instead of the oil?
What sized pan do you use? Also, I use liquid stevia – anyone know about how many drops I should use?
These were very liquid-y going into the freezer! Is it supposed to look like that? I hope it turns out ok! I did not know how to measure the coconut oil without melting it first so that’s what I did. What is your method?
These were very liquid-y going into the freezer! Is it supposed to look like that? I hope it turns out ok! I did not know how to measure the coconut oil without melting it first so that’s what I did. What is your method?
I used coconut oil instead of the solid coconut oil. It gets soft quickly when out of the freezer. I wish the recipe stated to use solid coconut oil in the beginning. I’ll make notes for next time. Other than that, it tasted fabulous. My husband even tasted it and approved.
These were very liquid-y going into the freezer! Is it supposed to look like that? I hope it turns out ok! I did not know how to measure the coconut oil without melting it first so that’s what I did. What is your method??
Hi, LP! Yes! 🙂 Liquidy, for sure! The coconut oil will harden! 😀
These came out pretty good. I used stevia and they are a little too sweet for my taste so I will cut back next time.
I follows orginal receipe that used only coconut, and some pecans, (this slightly ups the carb content) I also used imitation Carmel extract instead of almond with the vanilla! Omgosh these are amazing!
Hi. Looking at your nutrition portion how much is considered a serving??
HOW MUCH IS A SERVING ?! You show all the other Nutritional values except the Serving size – that is VITAL!
Chill out, Lisa.
Mind your OWN business Robin.
Eat my shorts anonymous
looks like you’re eating not only your words but your own crusty shorts you idiotic “Anonymous” troll. 🙂
Recipe says 25 servings cut 25 equal swuares or am I missing something??
when I pull it up on my carb manage r it says 1/25
Do you happen to have that recipe you mentioned that your friend made with macadamia nuts and toasted coconut? Sounds like heaven! Regardless, attempting this one tonight 🙂
The ingredients don’t list pecans at all.
The pecans are optional. You just add them on top.
Hi Taralynn,
The top says 1/2 cup swerve or Stevia then the second recipe says 3 packets. I used 1/2 cup of stevia, is this wrong?
I have the same question. Should we be using 1/2 cup, or 3 packets?
Yes. Try using the Swerve name brand (erythriol as ingredients derived from fruits and veggies and granulated like sugar and measured the same as sugar). If using stevia then the just the amount of packets suggested. Stevia has an aftertaste I do not like. Try instead my sugar substitute.
Tried this yesterday with my husband, and it was delicious! cold, but still good! 🙂
Made these with the macadamia nuts and they have become my favorite fat bomb! Nothing compares!!! Not only did I make the bark but I also put some in my mini muffin pan and they are so good!!!!
I used the Swerve sugar substitute derived from fruits and veggies (also known as erythritol). It’s 4 grams of carbs per teaspoon but does not have the aftertaste like Stevia and besides 20 grams of carbs per day won’t hurt you. I also use it along with almond flour to make cakes and cookies using Keto Recipes to stay in fat burning mode (ketosis). Try it! It comes granulated and measures like sugar. You can find it at health food stores. A more satisfying tasty choice for me.
Note swerve has 4 total carbs but 0 net carbs.. so if your doing keto, Swerve has 0 carbs.
Can I use xylitol instead?
I wouldn’t. I would refer to the youtube channel keto connect, and view their Ultimate Guide to Low Carb Sweeteners video. They do a review of how sugar subs affect ketosis and blood sugar. Xylitol turned out to be a problem.
This looks delicious! I make something similar and just love peanut butter and cocoa mixed in candies! I’ll give your version a try soon!
But as a former teacher, I just can’t stop myself from making an “eye-opener” fine-point comment. Bear in mind that peanut butter and cocoa both have carbs, so these delicious candies (although very low in carbs) would not be “carbless” (and your nutritional stats indicate that). They will have even more than 1 carb per piece if the optional nuts are added. Many of your readers, with the title/name of your creation, might never read the stats, think they are indeed ZERO carb, and think they can eat them carte blanche (because they are so good) and “carbless”, after all. When it comes to really good candies like this, few (myself included) can stop at just 1-3 pieces. When maintaining <20 net carbs a day on Atkins Induction and the early end of most Keto diets, even those trace amounts of carbs in herbs and spices really add up quickly to jack up the total carb intake for entree servings. Every time I calculate a recipe's per serving stats I'm astounded at how many carbs the cayenne, oregano, and other herbs added to the final numbers.
Good to know, thank you…
Is the nutrition facts for the 25 pieces? How much is a serving size?
This sounds wonderful to have on hand when weakness strikes! Does the recipe above come out as a milk chocolate flavor of darker chocolate? I like +/- 85% dark chocolate, so prefer treats not too sweet.
These are amazing! Me and my husband just started keto and his sweet tooth was the biggest challenge. Made these and looking forward to him trying them tomorrow.
Wonder if you could make these with sugar free peppermints. That sounds amazing especially around holidays
ohhhhh a peppermint one would be so good!!
These were delicious and so quick to make! I used chunky almond butter instead of peanut butter and topped with buttered pecans. (Toasted in pan with butter and a little salt.). So good! I love the texture out of the freezer. Be aware that they will melt if left out or held, but I’m happy to eat straight from the freezer.
These were delicious and so quick to make! I used chunky almond butter instead of peanut butter and topped with buttered pecans. (Toasted in pan with butter and a little salt.). So good! I love the texture out of the freezer. Be aware that they will melt if left out or held, but I’m happy to eat straight from the freezer.
Easy recipes to follow, delivery was awesome! Delicious recipes and they’re great
My daughter and I have been loving this recipe of yours. I added sprinkles on top and she thinks it’s a chocolate dessert.
Yay! 😊 Adding sprinkles is a great idea!
Much Many Pecans do you use. There are no pecans in the ingredients list????
Hello Taralynn!!
Wow its really wonderful! This recipe is very amazing and I Just made yet any other batch and this time I used Peppermint and Vanilla extract and delivered lots of Pecans, Walnuts and Shredded Coconut. Can’t wait to strive it. Thank you for sharing this with all people.
Thank you
Great
Can you substitute butter instead of coconut oil?
I’ve never tried that!
I am not on keto, but watching sweets and carbs. I would like to know how much pecans you added on top, can you use olive oil, and can you pour mixture into cupcake liners and then freeze? This recipe sounds great the way it is I am just interested in some substitutions.
I would really appreciate if you would answer. Thank you ahead of time.
You cannot use olive oil as a substitute for coconut oil, but you can use olive oil on the bottom of the cupcake liner to prevent sticking. About a handful off them on top.