Keto Cashew Cookie Bark

This Cashew Cookie Bark is so much fun to make and definitely a special treat for our keto fans. While I'm not 100% keto myself and don't use erithyrol in my own baking, it seems to be one of the preferred sweeteners so we went ahead and used it here. If you're not necessarily avoiding sugar, a good quality maple syrup will work just fine as well.

This bark can be made in many variations. You can play with the toppings here and then freeze up the pieces to have during the week when you're craving something sweet.

Ingredients:

• 3/4 cup coconut oil
• 1/4 cup erithyrol (optional) or maple syrup
• 2 tbsp coconut milk
• 1 cup cocoa/cacao powder
• 3/4 cup Nikki’s Cashew Cookie butter
• Toppings (optional): chia seeds, goji berries, bee pollen, coconut shreds, chopped nuts

Preparation:

1. In a large sauce pan melt coconut oil on low heat
2. Once oil is melted, add cocoa powder and stir until combined
3. Add erithrytol (or maple syrup) and coconut milk and stir until melted
4. Pour mixture on to a baking sheet covered in parchment paper 
5. Freeze until hardened
6. Melt Nikki’s cashew cookie butter in a sauce pan
7. Remove hardened chocolate from the freezer and begin to drizzle the coconut mixture onto the chocolate
8. Use a knife to swirl the coconut butter into the chocolate mixture
9. Add toppings of choice
10. Freeze until hardened
11. Use a knife to cut into pieces the size of your choice

**Can also freeze mixture into two layers in muffin tins to make coconut butter cups

Recipe and pics by Abby of @akingskitchen on Instagram.