An easy homemade dairy-free chocolate recipe that’s sugar-free and at less than 1g net carbs per piece, it’s keto chocolate too!
This creamy delicious sugar-free chocolate is made with a few simple ingredients and only takes a few minutes to make.
Easy Paleo Chocolate Bark – sugar and dairy-free recipe
If you love chocolate but are looking for a healthier alternative, decent sugar-free chocolate is hard to find.
They are generally ultra-processed and filled with questionable sweeteners (especially when they only use the sweetener number on the label, not its recognisable common name).
Are you ready to create the ultimate 12-month blueprint for reaching your health & weight loss goals this coming year?
Our free on-demand video training will walk you through how to make 2024 THE year you set health goals…and keep them.
And if you want dairy-free chocolate, well that’s almost impossible to hunt down.
Luckily my new easy Paleo chocolate bark recipe ticks all the boxes.
- Acceptable sweeteners
- No preservatives
- Raw cacao butter
- Raw cacao powder – see notes below, cocoa powder can also be used.
- Nuts, seeds and coconut
Homemade Sugar-Free Chocolate
Making your own sugar-free chocolate is the safest and cheapest way. I also like the dark taste of Lindt 90%, which is generally my go-to chocolate, but I cannot find chocolate that has that high enough percentage AND a selection of nuts.
So I make my own sugar-free nut chocolate (or rather, my kids do).
What Is Paleo Bark?
Chocolate Paleo bark is an amazing dairy free chocolate slab, that is sprinkled with nuts and seeds (hence the name because it ends up looking like tree bark). It is allowed to set, then snapped and broken into pieces. Yummy.
You can add any combination of nuts and seeds you prefer, and any flavouring you love. I have since made a chilli Paleo chocolate bark, by simply adding a pinch of chilli in step 1. You can also sprinkle with salt once it has set completely, to make salted Paleo chocolate bark.
There are more options in the notes below.
Why use cacao butter and coconut oil?
Great question. Why do I use cacao butter AND coconut oil? Because cacao butter is generally very solid at room temperature and the addition of coconut oil adds two major benefits.
- The amazing health benefits of coconut oil
- It softens the hard cacao butter and gives the keto chocolate that “melt in the mouth” melting point and blissful sensation.
Keto Chocolate Variations
You can actually press anything into the bark. Macadamias. Coconut. Bacon pieces (yes, I have seen this). Cinnamon. Salt. Spices. Chilli.
Make it your way and experiment with all the flavour options. Just remember to sweeten it to YOUR taste buds. And depending on how strong your cacao powder is, you may or may not require extra flavours such as vanilla, cinnamon, ginger, etc.
Cacao vs Cocoa – what’s the difference?
Cacao generally refers to any product that has originated from the raw cacao bean.
The raw cacao beans are processed to remove the fat (cacao butter) and the powder (cacao powder). Think of it in a similar fashion to coconuts. The fat is extracted (coconut oil and coconut cream) to leave you with desiccated dried coconut meat.
Cocoa powder results from roasted cacao beans. Some say there is a loss of nutrition, antioxidants, and enzymes with this roasting. But there are no clear studies on the effect cooking has on raw cacao powder.
You may interchange cacao powder with cocoa powder, but you may need more flavourings and more sweeteners with the raw cacao powder. The cocoa powder (generally found in most reader’s pantries) is roasted, dark and rich.
NOTE: Feel free to use cocoa or cacao powder but please check that your cocoa powder is unsweetened AND not drinking chocolate. Many have made this mistake.
More sugar-free recipes
Dairy-Free Homemade Chocolate Recipe
- Measuring cups and spoons
- Baking sheets – non stick
- 100 g coconut oil
- 200 g cacao butter
- 2 tbsp powdered sweetener or more, to taste
- 4 tbsp cocoa powder (unsweetened) unsweetened
- ¼ tsp salt to taste
- 1 tsp vanilla extract see notes
Paleo Chocolate Bark Toppings
- 30 g coconut chips unsweetened
- 75 g mixed nuts chopped see notes
- On a very low and gentle heat, melt all the ingredients for the chocolate bark together in a pan.
- Remove the pan from the heat and allow it to cool to room temperature. This allows the chocolate bark to thicken and begin to set so if any ingredients have dropped to the bottom, you can mix them back in so they are suspended in the chocolate a little more evenly.
- Pour the Paleo chocolate into a dish lined with baking parchment.
- Allow the chocolate to cool for a little bit longer and "almost" set. You don't want the chopped nuts and coconut to sink to the bottom. You can even pop it in the fridge for a minute or two (just don't forget to go back or it will set solid). Sprinkle the Paleo bark toppings over the surface.
- Refrigerate until set. Break into pieces. Enjoy.
- Nuts – I used pecans, walnuts and almonds.
- Flavourings – why not try chilli chocolate? Ginger? Cinnamon? Coffee?
- Remember to add sweetener to YOUR taste. If you are used to regular chocolate, you may need to sweeten this a little more until you lose your sweet tooth.
- Cacao powder or cocoa powder can be used I this recipe. Adjust sweetener and flavourings to taste.
Get our FREE guide to finally fix your metabolism!
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!