Vanilla Raspberry White Chocolate Bark

Recipes makes 10 servings

Ingredients:

2 Tbsp unsweetened coconut flakes, crushed
1 cup sugar-free white chocolate chips
1 Tbsp coconut oil
2 scoops HLTH Code Vanilla
½ cup freeze-dried raspberries, crushed into small pieces

Instructions:

Line a 8”x10” baking sheet with parchment paper and set aside.

In a microwave-safe bowl, combine the crushed coconut flakes, sugar-free white chocolate chips, and coconut oil. Microwave in 30-second intervals, stirring in between each interval, until the chocolate is melted and smooth.

Once the chocolate mixture is smooth, stir in the HLTH Code Vanilla until well combined.

Pour the melted chocolate mixture onto the prepared baking sheet and spread it out evenly with a spatula. Sprinkle the crushed freeze-dried raspberries evenly over the chocolate mixture, gently pressing them down into the chocolate.

Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is firm and set.

Once the chocolate bark is firm, break it into pieces of desired size.

Store the Low-Carb Vanilla Raspberry White Chocolate Bark in an airtight container in the refrigerator until ready to serve.

Nutritional breakdown (Recipe makes 10 servings)

161 Calories
4.1g Protein
11.1g Fat
2.1g Fiber
11g Total Carbs
2.1g NET Carbs