Keto Tropical Cacao Butter Bark

Lovely tropical flavors like mango and coconut accentuated with flavors of tart strawberry and floral notes from cacao butter. Cacao butter is melted over a double boiler and then mixed with dark cocoa powder then studded with salted pepitas and sunflower seeds that further amps up the addictive properties.

How much is 130 g of cacao butter?

It is roughly 1 cup of cacao butter. Weight will vary depending on the size of your cacao butter, so be sure to weigh it out. If you don’t have a scale, do not worry. You can measure out a cup, melt it, and once you add the sweetener and cocoa powder, taste it to make sure it is sweet enough for your tastes.

What other toppings can I use?

Any Keto-friendly dried fruit would work well like blueberries, for example. Also, any kind of roasted and salted nuts would be a fun addition (think cashews, sliced almonds, pistachios).

Why do the nuts have to be roasted and salted?

The salt helps to season the bark making it extra addictive. Salt is also a necessary ingredient in a Keto dieter’s daily intake.

Net Carbs

2 g
Fiber

0.9 g
Total Carbs

7.4 g
Protein

1.2 g
Fats

18 g

169 cals

Quantity

Serving Size

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Raw Cacao Butter By Terrasoul Superfoods

130 gram
100% Cocoa Special Dark by Hershey's

3 tbsp
The Ultimate Icing Sugar Replacement by Swerve

3 tablespoon
Almond Extract

½ teaspoon
Dry Roasted Pepitas Lightly Salted by Nature's Harvest

1 tablespoon
Sunflower Seeds, Dry Roasted, Salted

1 tablespoon, whole pieces
Unsweetened Coconut Flake by Kroger

1 tbsp
Freeze Dried Mango by Trader Joe's

2 gram
Freeze Dried Strawberries by Open Nature

2 gram

Step 1

Heat water to a boil in a double boiler. If you don’t have a double boiler you can easily make one by adding water to a small saucepan and placing a heatproof bowl over the top of it.
Step 2

Add in the cacao butter. It is best to weight it out, but it is around 1 cup of cubed cacao butter (130 g). The weight will differ depending on how large or small the pieces are.
Step 3

Melt the cacao butter until there are only a few small pieces left. Whisk them to melt them the rest of the way.
Step 4

Add in the dark cocoa powder, Swerve confectioner’s sugar and almond extract. Also, add a small pinch of salt.
Step 5

Whisk well to combine making sure everything is dissolved and nothing is at the bottom of the pan that needs to be mixed in.
Step 6

Pour the cacao mixture into a parchment-lined, rimmed baking sheet. Do not smooth the chocolate to the edges. Allow it to spread on its own so it is not too thin.
Step 7

Sprinkle the pepitas and sunflower seeds on top. I used salted and roasted seeds as they help to season the cacao bark. Top with dried strawberries and dried mango (broken into smaller pieces).
Step 8

Sprinkle the unsweetened coconut flakes on top.
Step 9

Chill for at least an hour until hard. Crack into bite-sized pieces. Keep stored in an airtight container in the fridge or freezer (if you like them extra crunchy).