I received this recipe for sugar free spiced coconut bark via email from atkins.com, it was one of their featured recipes for Halloween.
A choc-o-holic I am not … but the coconut caught my eye, so I clicked to see the recipe.
The ingredients totally intrigued me… sweet and spicy (cayenne pepper) with CHOCOLATE???
I wasn’t sure how it would taste but I must admit, it’s absolutely fabulous and so dang easy to make!
ounces sugar free chocolate
teaspoon ground cinnamon
teaspoon ground chipotle pepper (I used cayenne)
tablespoons unsweetened, shredded coconut
- Melt chocolate in the microwave at 30 second intervals (about 3 times) until it begins to melt. Stir in between and do not over heat.
- Stir in cinnamon and chipotle pepper (as desired for taste, amounts given are delicious but feel free to play with different levels to your taste). Stir in 2 tablespoons shredded coconut. Pour onto parchment paper, spread out evenly into a 6×8-inch rectangle and sprinkle remaining 3 tablespoons shredded coconut on top. Sprinkle coarse Kosher salt on top as well (optional).
- Place in the refrigerator for 10-15 minutes to firm up then divide into 12 equal portions (squares of 2×2 inches are best for portioning).
I have found it very hard to purchase sugar free chocolate chips at local stores, so I purchase them online and have them delivered to my front door. I recommend purchasing a few bags at a time and freezing them. This way when you’re jonesing on something sweet and chocolate… you can simply grab a bag out of your freezer and make your chocolate recipe – easy peasy! Click here to purchase Hershey’s sugar free chocolate chips.