chocolate bark
Ingredients
- 1/2 c virgin coconut oil
- 1/2 cup cacao powder
- 1/4 maple syrup or agave
- 1 tbls smooth almond butter (optional)
- pinch of sea salt
- 1/4 c raw almonds, hazelnuts or pistachios or whatever you have on hand (optional)
- 1/4 c other nuts you have on hand (optional)
- 1/3 large flake dried coconut (optional)
- 1/4 c dried fruit (optional)
Instructions
- Preheat oven to 300F. Line a square pan or a small baking sheet with parchment paper.
- Add nuts to a baking sheet and roast in the oven for 10 minutes. Remove the sheet and add the coconut flakes and spread out. Continue roasting for 3-4 more minutes or until the coconut is golden. It burns fast, be careful.
- Melt the coconut oil in a sauce pan over low. Remove from heat and whisk in the cacao powder, syrup, and almond butter until smooth. Add the salt and stir in half the nuts.
- Spoon the mixture onto the prepared parchment lined pan until it’s about 1/4-1/2 inch thick. Spirnkle on the reamining nuts and the coconut flakes.
- Put in freezer for about 15 minutes, make sure it’s lying flat.
- Remove from freezer and break apart.
- Store the rest in freezer until ready to eat. Melts fast on the counter.
- Smile!
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