Keto Salted Almond and Coconut Bark

DIRECTIONS 2

Line a Pie Plate spring form pan with parchment paper.

Pour the melted chocolate mixture into the paper

Now sprinkle the mixture of almonds and coconut evenly onto the warm chocolate mixture and with a butter knife, gently swirl it round to get the nuts into it evenly.  Don’t over mix.

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Lastly, sprinkle the course grind Pink Himalayan Salt over the mixture.

Place in the fridge and allow to cool completely until hard.

When ready to serve or store, take parchment paper out and break bark into approximately 12 pieces.