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Almond Bark

 Testimony of the Day

“OK…I realize this might be a little premature but here goes…I laughed yesterday! That is one thing that I noticed and really missed…I never laughed! So sad! I don’t even have all my supplements yet…still waiting on one. Sleep is  better…about to try two patches of melatonin you suggested.

I’m pleased with the changes I’m seeing! Thank you! Kaye”

To get started on your path to health and healing, click HERE. I’d be honored to help you too!

almond bark

Coconut Sugar

Coconut sugar is a sweetener that has become very popular in the past few years. Man, I get a million questions about this sweetener. This sugar is derived from the coconut palm tree and is hyped as being more nutritious and lower on the glycemic index than sugar. Coconut sugar is made in a two-step process:

1. A cut is made on the flower of the coconut palm, and the liquid sap is collected into containers.
2. The sap is placed under heat until most of the water in it has evaporated.

Coconut sugar does maintain some of the nutrients found in the coconut palm. It is difficult to find exact data on this, but according to the Philippine Department of Agriculture, coconut sugar contains several nutrients.[39] Most notable of these are the minerals iron, zinc, calcium, and potassium, along with some polyphenols and antioxidants that may also provide some health benefits. The reason it is lower on the glycemic index is because it also contains a fiber called inulin, which may slow glucose absorption.[40]

Even though coconut sugar does contain some nutrients, you’d have to eat a ridiculous amount of it to really get any benefits from these nutrients. You would get a lot more from non-sweet foods. Coconut sugar has the same amount of empty calories as table sugar.

One of the big contributors to the aging process and development and perpetuation of degenerative diseases is Advanced Glycation End Product (AGEs) glycation. Glycation is where a chemical reaction occurs between proteins and either sugars, lipid peroxidation products (free radicals from oxidative damage), or the breakdown products of sugar. So sugar plays a big role in glycation as does oxidative damage (think PUFA oils and sugar inflammation). Glycation is the forming of sort of a crust around our cells. Many different studies have shown that this crust contributes to a wide range of diseases including diabetes, Alzheimer’s, heart disease, asthma, stroke, cataracts, glaucoma, PCOS, autoimmune disease and much more. So what role does fructose play here? Studies have shown that fructose enables glycation reactions ten times more rapidly than glucose!

So again, you may be thinking, “OK Maria, if I want to sweeten something a little, I will use coconut sugar since it seems less harmless than honey.” No! Let me surprise you with a tidbit: even though I see claims all over the web that coconut sugar is commendably fructose-free, 70 to 80% of it is made of sucrose, which is half fructose (and half glucose)![41]  This essentially means that coconut sugar supplies the same amount of fructose as regular sugar, gram for gram.

Fructose can only be metabolized by the liver; glucose on the other hand can be metabolized by every cell in the body. Fructose raises triglycerides (blood fats) like no other food. Fructose bypasses the enzyme phosphofructokinase, which is the rate-limiting enzyme for glucose metabolism. Fructose is shunted past the sugar-regulating pathways and into the fat-formation pathway. The liver converts this fructose to fat, which, unfortunately, remains in the liver = FATTY LIVER DISEASE. Consuming fructose is essentially consuming fat! This is why I see so many children with fatty liver disease…they aren’t drinking alcohol, they are drinking sodas, juices and consuming too much fructose!

Do you think a “Calorie is a Calorie?” In THIS study, they were surprised at how quickly the liver was affected and how extensive the damage was with the fructose. Both diets had the same amount of fat, carbohydrate and protein, but the sources were different. “In the high-fructose group, the team found that the type of intestinal bacteria hadn’t changed, but that they were migrating to the liver more rapidly and causing damage there. It appears that something about the high fructose levels was causing the intestines to be less protective than normal, and consequently allowing the bacteria to leak out at a 30 percent higher rate.”

As long as you understand just how detrimental fructose is not only to your waist line, but also to the overall health of your cells and liver, you see that coconut sugar should be avoided.

almond bark

The liver governs how efficiently we lose weight as well as governs our moods. It can become congested from not only the fructose and sugar you eat, but all of the make-up and soaps you use on your skin! I had one client who had her liver enzymes go back to normal once she ditched all of the lotions and make-up products she was using! It is important to look at what you are putting on your skin too! It all gets absorbed by the liver. Instead of store bought lip balm, how about making this “healthified” lip balm for your Valentine? Click HERE to find ingredients.

almond bark

Read more about fructose and liver health in my new book Keto-Adapted.

If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high quality ebook that works on any platform. Plus, most of the profits don’t go to Amazon or apple! Click HERE or select “My Books” above to get your copy now!

Click HERE to get a limited edition of the Hard Cover.

Click HERE to get a soft cover.

Thank you all for your love and support!

almond bark

Almond Bark

Maria Emmerich
Prep Time 5 minutes
Cook Time 5 minutes
Course Dairy Free, Dessert, Egg Free, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 72


  • 4 ounces edible cocoa butter
  • 2/3 cup Natural Sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (or other extract like Cherry)
  • 1/4 teaspoon Redmond Real salt


  • Place cocoa butter in a double boiler and heat on medium high until fully melted (or use a microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
  • Stir in natural sweetener, extracts and salt.
  • Pour into silicon candy molds or spread onto a parchment lined baking sheet. Cool in refrigerator until white chocolate is solid, about an hour. Enjoy!


Calories: 72 | Fat: 8.2g | Protein: 0.1g | Carbohydrates: 0g | Fiber: 0g | P:E Ratio: 0

Another Great Testimony

“I am 38 and have been seeing doctors since college when I started getting dizzy and blacking out during art critiques where we had to stand around a table. I’ve battled depression, anxiety, fatigue, adult onset acne, rosacea, thyroid problems, I could go on and on. I started January 1 and I dropped ten pounds the first 12 days. It’s slowed and I’m only up to 14 on the 23 but I really need to focus on keeping my water up. And I wasn’t exercising until a couple days ago. 

What is miraculous to me are things, like I’ve noticed how “clean” my emotions feels. Does that make sense?  No more losing my temper with my teenager. No more yelling at my husband. No more anxiety attacks. And since adding 5-HTP, I sleep great and wake up refreshed. After years of not sleeping and asking my doctors for help, why could not one of them recommend something so simple???  My husband keeps commenting on how soft my skin is now, my acne is gone, my rosacea is about 80% gone and my whole body doesn’t ache when I get out of bed in the morning. I still have another 40 pounds to lose, but I can’t believe the changes that are starting to manifest for my whole family.” – Jenny

Use this recipe to make cute Easter Chocolates!almond bark

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Cici says:

    What size pan should this cool in?

  • Susan Lynn says:

    I’ve always loved white chocolate peppermint bark…think I’ll add peppermint oil and see how lovely that is! I agree with Maria that candy canes would be great healthified!

  • Ania says:

    What type/brand of cocoa butter do you use for this? I have actually never heard of cocoa butter. Can I find it in most health food stores? It’s different from the cream that is formed on top of coconut milk, correct? Or coconut oil?

  • Natalie says:

    Looks super easy! Is there a sub for Swerve Confectioners? I tried to order some yesterday (our Whole Foods doesn’t carry it) but on their website, they’re out of stock. Thanks!

  • Michelle says:

    This smells really good, but I’ve run into a problem. The cocoa butter is really runny, and the swerve won’t mix into it, it looks like floating butter. Am I supposed to try and melt the swerve as well? Or let the cocoa butter cool just a bit before adding the sweetener? I know this recipe will be a keeper, once I’ve figured out what I’m doing wrong. Thanks for sharing! I’m cooking impaired:)

  • Joanna says:

    Could we use stevia? Do you do gluten free recipes I your books Thanks for your time in this matter! Joanna

  • Cici says:

    My store sells a lot of Frontier brand “flavors” which are oil based. Can “flavors” be used interchangeably with extracts which are alcohol based?

  • Mary says:

    Hi Maria!
    I’ve tried making your sugar free chocolates with cocoa powder about a dozen times. I can’t tolerate erythitrol, so I tried with just like sugar (just clumped up) and xylitol didn’t melt or combine. I just had a layer of cruncy sugar granules on the bottom. What do you think I am doing wrong? Should I just try some stevia glycerite?
    Thanks so much.

  • Janet t says:

    how do you get the ingredients to combine. I have made this several times and it won’t mix together. it stay separated. can you discuss the heating process you use … is it just melted and then you add it?, is the temp really hot or not? what brand flavoring did you use. when did you add the swerve and was the cocoa butter really hot or not? at what point did you add the flavoring? I can’t get it to stay together. what causes these ingredients not to stay together. can you provide more details of your process of making this chocolate. I appreciate it Maria. I have lost 61 pounds and I feel great with my meal plan and supplement plan. just need some help with recipes now and then. I am a good cook!

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