Dark Chocolate Raspberry Bark Food

LOW-CARB SALTED RASPBERRY CHOCOLATE BARK - 4 INGREDIENTS

Steps:

• Place the chocolate chips and the coconut oil in a microwave safe bowl or jug and melt in 20-30 second intervals.
• Stir well after each microwave burst to ensure chocolate doesn't burn.
• Place the raspberries in a plastic bag and crush so they break into very small pieces. I used the back of my measuring cup.
• Reserve a teaspoon or so of the crushed raspberries and add the rest to the chocolate mixture. Stir and microwave again for one or two 20-30 second bursts until the mixture is soft.
• Taste the chocolate mixture to decide if you want to add low-carb sweetener and add it here.
• Pour the mixture onto a baking sheet lined with parchment paper and spread out thinly.
• Sprinkle the reserved raspberries and the coarse salt over the top of the chocolate.
• Place in the freezer for 20-30 minutes.
• Break up into small pieces and store in the fridge, freezer or in an air tight container.

HEALTHY RASPBERRY DARK CHOCOLATE BARK

Steps:

• Line a baking sheet with a silicone baking mat or parchment paper.
• Add the chocolate, Wholesome! stevia, and vanilla crème stevia to a microwave-safe bowl, and stir to combine. Microwave on HIGH for 30 seconds. Stir with a fork for at least 2 minutes. Microwave on HIGH for 20 seconds. Stir with a fork for at least 2 minutes. If there are still small bits of un-melted chocolate, continue to microwave on HIGH for 5 seconds at a time, stirring for at least 1 minute after each microwave interval, until the chocolate is completely melted and smooth.
• Immediately transfer the chocolate to the prepared baking sheet, and spread it into a thin layer about 1/16" thick with a spatula. Quickly sprinkle the remaining ingredients on top, and gently press them down into the melted chocolate with your hands. Let the chocolate cool and harden completely before breaking into small pieces.

RASPBERRY-MOCHA CHOCOLATE BARK

Steps:

• Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.