Reader Interactions


  1. It would be a lot more appealing if you would have a “JUMP TO RECIPE” so that we don’t have to read your entire bio every single time you post a recipe. Some recipes I love, but I a not going to go thru your entire spiel every time. Perhaps I am missing something??? Like an easier way to get to your actual recipes? Thanks.

    • Until the search engines change their algorithms I can’t afford that. The more time the reader spends on the site, the higher in the rankings it is. So, we all have to suffer from that. Besides, you don’t have to read my bio at all: I always tell first about the recipe, followed by the recipe box. The general prattling (not recipe-related) is at the end of the post.

  2. Hi,
    Can I ask you to convert the pecans recipe amount to grams as obviously no use to measure in ml. Is it still 160g?

  3. Sukrin Gold ….
    I’m in Australia. What is it? And what’s in it?
    I’ve never seen anything like it here.
    I have erythritol and xylitol – both of which I use sparingly, as after more than three years of eating LCHF, my sweet tooth has basically left the building!
    I do like a touch of sweet … but not clawingly so.
    Any suggestions?

    • Hi Helen, I’m afraid Sukrin Gold cannot be found from Australia… Any erythritol-based brown sugar substitute would work, but I don’t know if you have those available. You can use that erythritol you have instead of Sukrin Gold, however it won’t be the best solution, and to avoid the cooling aftertaste, maybe reduce the amount a bit. You can naturally leave the erythritol out and use just chocolate, bacon, and pecans; maybe add some stevia (if you have) for additional sweetness in the chocolate. However, toasting the pecans in erythritol gives a nice crunch. Hope this helps!

  4. Good morning,
    I love this recipe and would like to try it out.
    But my question: Is there anything I can replace the sukrin gold with?

    • Hi Cristiana, thanks for your comment. Sukrin Gold is the best option, however you can try with regular erythritol or xylitol but I’m afraid they don’t produce very satisfacory result. On the other hand, you can omit the sweetener, or just add stevia to the melted chocolate and toast. The final result won’t be that crunchy but I bet it will be still palatable.

      • Thank You Elviira for your fast answer 🙂
        This recipe looks so good that I wanted to make it today but I guess I have to order Sukrin Gold and make the chocolate bark after I got it.

        • You’re welcome, Cristiana. Sorry there were words missing from my reply, I don’t know where they disappeared. What I meant was that you can toast the pecans on a dry skillet and add stevia or other sweetener to the melted chocolate. The result will be a bit crunchy, but not that crunchy like with Sukrin Gold.

    • Thanks, Kim, for your comment and your kind words! Sukrin Gold is my absolute favorite sweetener, I think I would like to add it to every dish 🙂

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