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
- sliced almonds, toasted
- pinch of Maldon sea salt
- 1 cup unsweetened large flake coconut
- 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.