Chocolate Bark Recipe Allrecipes. Dark Chocolate Almond Bark' title='Dark Chocolate Almond Bark' />I know I said I have had too much sugar and I didnt really want to blog another sweet recipe but I have been making and gifting so much chocolate bark that it. From our bars made with Belgianstyle chocolate to hot cocoa to keep you warm in the winter, we make it all with a deep love of chocolate. A wonderful collection of fully tested Chocolate Recipes including over 90 detailed demonstration videos of the recipes. Bright flavorful flakes of natural Real Salt amplify the rich flavor of 72 dark chocolate and crunchy almond bits in this chocolate bar. Increase your knowledge of. Low Carb Dark Chocolate Almond Bark Recipe. Low carb dark chocolate almond bark with a sprinkling of sea salt. Its so good, its like the low carb version of crack. Sugar is addictive. I will venture to say that this is almost indisputable fact. Anyone who has ever tried to break their sugar habit will agree with me, I am sure. Its not something I thought about much until faced with a diagnosis of diabetes. I ate quite healthfully, but I always loved my baked goods and my desserts. Now that Ive broken the habit, I can see just how addictive it was. Eating something sweet always led to the desire for more sweets. The craving for more sweets. I often had enough self control to stop at one serving. But sometimes I did not. Sometimes I definitely overdid it. And I swore I wouldnt do it again, that I could have just a bit and be satisfied and stop. Until I was tiredstressedbored, or presented with some gorgeous temptation, and I would fall victim to sugars sweet spell and overdo it again. Sure sounds like an addiction to me. I cant say Ive said goodbye to the sugar spell completely, because little bits do sneak into my diet here and there. Just last night, I had a taste of my husbands dessert when we were out for dinner. But just one taste, and then I stopped. I can do that now, because I have the nagging concern that I will permanently damage my eyes, nerves and organs by indulging any more. Thats a pretty powerful method for breaking the addiction. I consider myself lucky. On the whole, I can forego the sugar altogether and still be satisfied. And heres the thing about low carb and sugar free versions of my old favourites  they taste just as good dare I say better but are not nearly so addictive. For one thing, they tend to be much higher in fat, and thus much more filling. And because of the low carb and low sugar content, they dont kick off that crazy roller coaster of cravings. Sometimes they taste so good that I find myself salivating at the very thought of them and cant wait to have more, so I suppose thats a sort of craving. But its not quite the same as the serotonin rush brought on by a sugary, carby snack. Its much more manageable. Until now.   Because I think I may have accidentally on purpose invented the low carb version of crack. Sorry, my friends. I probably shouldnt even give you this recipe. I probably shouldnt have brought up the subject at all. I should probably stop right now and erase the whole post and pretend I never mentioned it. Except I cant.   I have to share this amazing and definitely addictive little treat. It was so good, I found myself making up excuses to wander into the kitchen and have a wee bit more. And a wee bit more. And a wee   see a pattern hereLow Carb Crack. Continue reading at your own riskDark Chocolate Sea Salt Almond Bark Low Carb and Gluten Free. Almond bark made with rich dark chocolate and a sprinkling of sea salt. Its truly addictive. Instructions. Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally. Bring to a boil and cook until mixture darkens, about 7 to 9 minutes. Mixture will smoke slightly this is normal. Remove from heat and whisk in butter. Add almonds and stir quickly to coat, then stir in sea salt. Spread almonds out onto prepared baking sheet, breaking up any clumps. In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth. Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth. Remove from heat and stir in vanilla extract. Reserve cup of the almonds and set aside. Stir remaining almonds into the chocolate. Spread out onto same parchment lined baking sheet, keeping nuts in a single layer. Sprinkle with reserved almonds and additional sea salt. Chill until set, about 3 hours. Break with hands into chunks. Carolyn. Recipe Notes. Each serving has 5 g of carbs and 3 g of fiber. Total NET CARBS 2 g. Other nutritional information 1. Broccoli Recipes Low Calorie. Calories 1. 4g Fat 7. Protein 5g Carbohydrate 3g Dietary Fiber 2mg Cholesterol 3.