Sugar Free Coconut Bark

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April 20, 2019

Sugar Free Coconut Bark 0 0 5 0

Directions

1Line a 9 x 13 cookie sheet with parchment paper and set aside

2

3Heat 2 teaspoon coconut oil in a cast iron pan on medium heat. Add almond and pecans. Reduce heat to medium low and toast for 2 - 3 minutes rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan salt. Set aside.

4

5Melt the coconut butter with coconut oil in a double boiler or in a large metal bowl over top of a saucepan filled with water to touch the bottom of the bowl. Mix in almond and vanilla extracts. Add almonds and pecans to melted coconut and mix thoroughly. Spread mixture onto a cookie sheet lined with parchment paper. Sprinkle the shredded coconut onto the top.

6

7Place the cookie sheet in the fridge or freezer for 15 minutes or so. Remove and break into random pieces.

8

9I like to store it in the freezer.

Ingredients

1 1/2 cups coconut manna (coconut butter)

2 tablespoons coconut oil + 1 teaspoon for toasting nuts

1/2 teaspoon vanilla extract (REAL)

1/2 teaspoon almond extract (REAL)

large 1/2 cup almonds

large 1/2 cup pecans

pinch Himalayan salt

2 tablespoon unsweetened coconut flakes

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