Dessert
Salted chocolate and pistachio bark
Snapped into twelve pieces and kept in the freezer, which is the only reliable way to make one piece of chocolate be one piece of chocolate.
2gnet carbs
18gfat
4gprotein
186kcal
Per serving15 minServes 12
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Ingredients
For the whole dish · serves 12
- Cocoa butter5 oz
- Cocoa powder2½ oz
- Pistachios4 oz
- Granulated erythritol3½ oz
- Sea salt flakesa scattering
- Vanilla extracthalf a teaspoon
Method
6 steps · 15 minutes
- Melt the cocoa butter over the lowest possible heat. It sets streaky and gray if it gets hot, which is unattractive rather than harmful.
- Blend the erythritol to a fine powder first. This mixture never gets hot enough to dissolve crystals and they stay gritty.
- Sift in the cocoa and powdered sweetener off the heat and whisk until completely smooth and glossy, then stir in the vanilla.
- Pour onto a lined sheet and tilt it until the layer is about 1/8 inch thick.
- Scatter the roughly chopped pistachios and the salt flakes over while it is still wet, and press them lightly in.
- Chill 30 minutes until hard, then snap it into twelve rough pieces. Keep it cold — cocoa butter softens in a warm room.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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