Crazy Good Coconut Oil Chocolate Bark
Ingredients
The base
-
½
cup
virgin coconut oil
-
½
cup
cocoa or cacao powder
-
¼
cup
pure maple syrup
-
1
tablespoon
smooth almond butter (optional)
-
pinch
fine sea salt
The toppings
-
¼
cup
raw hazelnuts
-
¼
cup
raw almonds
-
⅓
cup
large flake dried coconut
Instructions
- Preheat the oven to 300°F and line a 9" square pan or small baking sheet with parchment paper.
- Roast hazelnuts and almonds on a baking sheet for 10 minutes, then add coconut flakes and roast for another 3-4 minutes until lightly golden.
- Remove the skins from the hazelnuts and roughly chop both the hazelnuts and almonds.
- Melt the coconut oil in a medium saucepan over low heat, then whisk in cocoa powder, maple syrup, and almond butter until smooth.
- Stir in half of the chopped almonds and hazelnuts, then spread the mixture onto the prepared pan, smoothing it out to about ¼-½ inch thick.
- Sprinkle the remaining nuts and all the coconut flakes on top, then freeze for about 15 minutes until solid.
- Break the bark into pieces and store in the freezer until ready to eat.
Nutrition Facts (estimated)
Servings
20 pieces
Calories
100
Total fat
9g
Total carbohydrates
6g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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