Almond Butter Coconut Bark: To Die For

Posted on July 3, 2013

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Folks–

This recipe has been a while in coming to you, and therefore, take note. It’s a keeper.

I first discovered it on the Unrefined kitchen with some interesting variations. I knew it was something I needed to try, especially for periods of time when I’m eating “sugar free” (cleanses, or just cutting back) and my pregnancy snacking needs demand for quick afternoon delicacies. This is a breeze to make, stores well and is perfect to bring along for play-dates, dinners and even to appease hungry coworkers who expect that all afternoon snacks must contain sugar. Since it’s gluten, dairy and sugar free, and chock full of nuts and coconut goodness, you’ll be happy to tell people how awesome it is for them as they gobble it up:)

I made it last week when I was having some bouts of contractions, and thinking that I should have some post labor snacks around and ready for my enjoyment:) (Here I am still waiting, but that’s another story). I think you will love these with a cup of espresso, or a black tea…as Emma would say “pick your choice”…

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Almond Butter Coconut Bark

Ingredients:
1 1/3 cup coconut butter (recipe for homemade coconut butter below–definitely recommend this)
2/3 cup pecans or walnuts
1/2 cup sliced almonds
2 Tbsp. coconut oil + 2 tsp. for toasting nuts
1/4 cup up to 1/2 cup almond butter (depending on how much you want this flavor to jump out)
1/2 tsp. cinnamon
1 tsp. vanilla
3/4 cup raisins (golden or regular–your choice)
3/4 cup dried, unsweetened coconut for topping

Directions:

  • Put pecans, sliced almonds and 2 tsp. coconut oil in a skillet and cook over medium-low heat, stirring frequently to avoid burning. Cook until slightly brown/toasty.
  • Mix 2 Tbsp. coconut oil with the coconut butter. If not using fresh-made coconut butter that is still runny, soften coconut butter in a double boiler (with the coconut oil).
  • Add toasted nuts, almond butter, vanilla, cinnamon and raisins to the coconut butter mixture.
  • Spread mixture evenly in a 9×13 pan lined with parchment paper. You may have to move around the raisins/nuts with your spatula so that they are evenly distributed.
  • Sprinkle 3/4 cup dried shredded coconut on top of the bark. Press down with a spatula. Place pan in fridge to cool until hardened—about an hr. I actually have put it into freezer upon occasion to get it quickly firm enough for cutting…
  • Break Almond Butter Coconut Bark into pieces, or cut into diamond shapes, and enjoy!!

I recommend storing it in the fridge to help it keep it’s firm, lovely texture.

 

Coconut Butter from Jen at Unrefined Kitchen

Yield: approximately 1 1/2 cups coconut butter

Ingredients:
4 1/2 cups unsweetened, shredded coconut
2 tsp. coconut oil

Put as much of these as you can fit into your food processor (mine is small so it required two batches). Grind. Scrape sides, repeat; it should become runny…feel free to adjust the oil as needed.

Let me know what you think!

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