Mint chocolate bark
I have rather a lot of 70% cocoa chocolate chips in the freezer from a bulk purchase before I started eating low carb. Since I ran out of unsweetened chocolate, I decided to try making my chocolate bark with them and just limit my portion sizes to account for the higher sugar content. The bark is a bit sweeter and milder than the bark made with xylitol and unsweetened chocolate, but still very good.
170 g 70% cocoa chocolate chips (mine were Cacao Camino brand)
150 g coconut cream concentrate
20 drops vanilla stevia, or to taste
1/2 tsp peppermint extract
Melt the ingredients together in a double-boiler and stir well. Spread the mixture on a silpat-lined baking sheet. Cool to room temperature, cut into pieces, then cool fully in the refrigerator. Store in a covered container in the fridge or freezer.
The nutritional information is for cutting the recipe into 25 pieces.