Mint chocolate bark – sugar-sweetened version

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.

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