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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. 
  • Remove and slice into squares.
Tried this recipe?Let us know how it was!