Scouring the internet like I do sometimes, I came across a coconut bark that has no added sugar in it. I know the health benefits of coconut butter but with the added interest of lowering my intake of sugar I thought I’d give this recipe a try.
This bark doesn’t have a sweetness to it, but the combination of coconut, pecans and almonds lends a heartiness to it. You could add dried cranberries to the bark for a pinch of sweetness.
Please check out the blog www.healthpursuit.com if you are interested in more recipes that are similar to this one.
Gluten & Sugar Free Coconut Pecan Bark
1 1/2 cups coconut butter
2 Tbsp coconut oil + 2 tsp for toasting
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup whole pecans, toasted
1/2 cup sliced almonds, toasted
pinch of Maldon sea salt
1 cup unsweetened large flake coconut
Instructions: Line a 9×13 cookie sheet with parchment paper.
Heat 2 tsp coconut oil in a cast iron pan on medium heat. Then add almonds and pecans.
Reduce heat to med-low and toast for 2-3 minutes, stirring to prevent burning.
Remove from heat and add a dash of sea salt.
Melt coconut butter with coconut oil in a double boiler or in a large bowl over top of a saucepan filled with water.
Add extracts, roasted pecans and almonds. Mix well.
Pour mixture onto cookie sheet and spread into a thin layer.
Press the coconut onto the top.
Place the cookie sheet in the fridge for 15 minutes or so. Remove and slice into squares.