Keto Decadent Chocolate Nut Bark

Preheat oven to 300 degrees Fahrenheit.

Line a cookie sheet with parchment paper.

Spread almonds and pecans on the lined cookie sheet. If almonds are already roasted, skip to the next step.

Melt 1 tablespoon of butter, then drizzle it over the nuts, along with a 1/4 teaspoon of salt. Toss to coat the nuts evenly.

Bake nuts for 5 minutes, stirring once halfway through.

Remove nuts from the oven and set aside to cool.

In a double boiler, or a heatproof bowl placed over a saucepan of simmering water, melt sugar-free chocolate chips and coconut oil, stirring frequently.

Once melted, mix in the natural peanut butter until smooth.

Line an 11x7-inch baking pan with parchment paper, then pour the melted chocolate mixture into it.

Sprinkle the roasted nuts, unsweetened coconut, and any additional preferred toppings over the chocolate mixture.

Place the baking pan in the refrigerator for at least 2 hours or until fully set.

Remove from the refrigerator, break into bite-sized pieces, and enjoy.

Store any leftovers in an airtight container in the refrigerator.