Keto Cacao Nib Bark

1. 1
   prep

   Line a baking sheet with parchment paper.

   Place a piece of parchment paper on a rimmed baking sheet, ensuring it covers the bottom completely. This prevents sticking and makes the bark easy to snap into pieces later.

2. 2
   mix · ~4 min

   Gently melt the chocolate and coconut oil.

   1.Fill a saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat.

   2.Place sugar-free dark chocolate chips and coconut oil in a heatproof bowl on top of the saucepan, ensuring the bowl bottom does not touch the water.

   3.Stir frequently with a spatula until completely smooth and glossy, about 3-4 minutes.

   4.Remove bowl from heat once fully melted.

   TIPAvoid getting any water or steam into the chocolate — it will cause the chocolate to seize and turn grainy.
3. 3
   mix

   Fold in the cacao nibs.

   Pour the cacao nibs into the melted chocolate mixture and stir until evenly distributed. Reserve a few nibs for sprinkling on top if you want extra crunch.

4. 4
   assemble · ~1 min

   Spread the chocolate mixture onto the prepared baking sheet.

   Pour the melted chocolate onto the parchment-lined sheet. Using the spatula, spread into a thin, even layer about 1/4-inch thick. It doesn't need to be a perfect rectangle — organic edges add character.

5. 5
   garnish

   Sprinkle with flaky sea salt and remaining cacao nibs.

   Immediately while the chocolate is still wet, scatter the flaky sea salt and any reserved cacao nibs evenly over the surface. This adds pops of texture and balances the sweetness.

6. 6
   rest · ~30 min

   Chill in the freezer until fully set.

   Place the baking sheet flat in the freezer for at least 25-30 minutes, or until the chocolate is completely hard and no longer shiny.

7. 7
   serve

   Break the bark into pieces and serve.

   Remove the baking sheet from the freezer. Peel off the parchment paper and snap the bark into irregular shards. Serve immediately or store for later.

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