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Paleo + Keto Blueberry Crunch Cacao Bark

Make your own incredibly delicious (and SUPER easy!) chocolate that is packed with nutrients and antioxidants.

This chocolate is best made using pure maple syrup, as listed, but if you are looking to make it keto-friendly, you can substitute 30 drops of liquid stevia instead.

Adding cacao nibs, freeze-dried fruits, nuts, seeds or coconut is a great way to mix it up and create some fun textures and flavours.

Recipe by Naomi Sherman



250 grams of cacao butter

½ cup of cacao powder

½ teaspoon ofSea Salt Flakes

1 teaspoon of vanilla extract

2 tablespoons of pure maple syrup (or 30 drps of liquid stevia)

½ cup of freeze-dried blueberries

¼ cup of cacao nibs

¼ cup of coconut flakes


  1. Place your cacao butter in a glass bowl over a pot of simmering water and stir until melted.

  2. Add the cacao powder and mix until the powder is incorporated.

  3. Remove from the heat and add the salt and vanilla, along with half of the sweetener.

  4. Taste and sweeten further to suit your preferences.

    (the stevia in particular should be added in smaller batches as the sweetness levels can change dramatically)

  5. Line a lamington tin with baking paper and pour the chocolate in.

  6. Gently scatter the blueberries, coconut and cacao nibsover the top, pressing down gently.

  7. Place tray in fridge to set and then break into shards to serve.

  8. Serve with a scatter of additional sea salt flakes.

    Chocolate bark can be stored, covered, in the fridge for up to two weeks.


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